Vegetable Stuffed Zucchini

Categories: Vegetables

Serves: 1 Servings

Ingredients:

3 sm To medium zucchini,
-parboiled
3/4 c Finely chopped mushrooms
1/4 c Chopped onion
1/4 c Chopped celery
2 tb Margarine
1/2 c CREAM OF WHEAT Cereal, see
-note
2/3 c Lower sodium chicken broth
1/2 ts Dried thyme leaves
1/4 ts Ground black pepper
1/4 ts Ground sage
1/4 c EGG BEATERS Healthy Real Egg
-Product
1/4 c Chopped pimientos

Instructions:
Note: (1/2-minute, 2 1/2-minute or 10-minute stovetop cooking)

Cut zucchini in half lengthwise. Scoop out center, leaving a 1/4-inch thick
shell. Chop pulp; set aside. Place zucchini shells in 12 x 8 x 2-inch dish.

In large skillet, over medium heat, cook zucchini pulp, mushrooms, onion,
and celery in 1 tablespoon margarine until tender. Remove from skillet.

In same skillet, melt remaining margarine; stir in cereal and cook over
medium heat until lightly toasted. Remove from heat; stir in broth,
prepared vegetables and seasonings. Cover and cook over low heat for 5
minutes. Remove from heat; stir in egg product and pimientos. Spoon into
zucchini shells. Bake at 350?F for 20 minutes or until heated through.

Nutrition Information per serving : 112 calories, 4 g total fat, 1 g
saturated fat, 76 mg sodium, 1 g dietary fiber

NOTES : Makes 6 servings

Recipe by: Nabisco Cream of Wheat web page Posted to TNT - Prodigy's Recipe
Exchange Newsletter by Cathy on Apr 27, 1997

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