Cheese & herb stuffed zucchini with arugula salad
1
Points®
Total time: 1 hr 22 min • Prep: 15 min • Cook: 47 min • Serves: 4 • Difficulty: Easy
Ingredients
Cooking spray
6 spray(s)
Zucchini
5 medium
Table salt
¾ tsp(s)
Fat free cottage cheese
8 oz
Fresh basil
¼ cup(s), chopped fresh
Fresh mint leaves
¼ cup(s), chopped
Crushed red pepper flakes
¼ tsp(s)
Lemon
1 wedge(s), zest finely grated
Arugula
3½ cup(s), baby variety, loosely packed
Cherry tomatoes
3 cup(s), mixed-colour, halved
Red onion
½ medium, thinly sliced
Balsamic vinegar
1 tbsp(s)
Extra virgin olive oil
2 tsp(s)
Instructions
1
Preheat oven to 350°F. Spray large rimmed baking sheet with nonstick spray.
2
Cut 4 zucchini in half lengthwise and, using melon baller, scrape away and discard flesh, leaving 1/2-inch border around edges. Sprinkle zucchini shells with 1/4 teaspoon salt. Lightly spray zucchini with olive oil nonstick spray.
3
Coarsely shred remaining zucchini and place in medium bowl. Add cottage cheese, 2 tablespoons basil, 2 tablespoons mint, 1/4 teaspoon salt, red pepper flakes, and lemon zest and stir to mix well. Spoon mixture into zucchini shells and arrange on prepared baking sheet.
4
Bake until zucchini are tender, about 45 minutes.
5
Preheat broiler. Place zucchini shells under broiler and broil 5 inches from heat until lightly browned, about 2 minutes.
6
Just before serving, toss together arugula, tomatoes, onion, vinegar, oil, remaining 2 tablespoons basil, remaining 2 tablespoons mint, and remaining 1/4 teaspoon salt in large bowl. Serve zucchini with salad.
7
Per serving (2 stuffed zucchini halves and 1 cup salad)
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