Serves: 6
Total Calories: 91
1. Steam whole zucchini 15 minutes or until crisp-tender. Cool slightly. Slice lengthwise. Scoop out pulp leaving 1/4-inch shell. Chop pulp and set pulp and shells aside.
2. In 2-quart saucepan, cook onion and celery in water, over medium heat, stirring frequently, until onions are tender. Stir in mushrooms and zucchini pulp. Cook 2 minutes longer. Add broth and seasonings. Heat until boiling. Remove from heat and stir in tomatoes and KELLOGG'S ALL-BRAN cereal. Fill zucchini shells with hot mixture. Sprinkle evenly with cheese.
3. Bake at 350°F about 25 minutes or until thoroughly heated. Serve hot.
This Stuffed Zucchini Boats recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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