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Feta-and-Veggie Stuffed Zucchini

Feta-and-Veggie Stuffed Zucchini

Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
Serve this Mediterranean-inspired vegetarian entree hot or at room temperature. It's delicious on its own or as a side dish with chicken or fish.

Ingredients

Zucchini

4 medium

Tomato

4 large, cored and finely chopped

Shallots

2 medium, or 1 small onion, finely chopped

Mushrooms

2 cup(s), finely chopped

Fresh basil

2 Tbsp, fresh, minced

Table salt

½ tsp

Black pepper

¼ tsp

Reduced-fat feta cheese

1⅓ oz, (about 1/4 cup), crumbled

Fat-free ranch salad dressing

8 tbsp(s)

Instructions

  1. Slice zucchini in half lengthwise. In a large pot of boiling water, cook until tender, about 8 to 10 minutes. Drain well. Scoop out and discard pulp in center.
  2. Coat a large nonstick skillet with cooking spray. Add tomatoes, shallots or onion, and mushrooms. Cook over medium-high heat until pulpy, about 5 minutes. Stir in basil, salt and pepper.
  3. Generously spoon filling into 8 zucchini halves. Arrange 2 per plate.
  4. In a bowl, stir together feta cheese and salad dressing. Drizzle over stuffed zucchini. Yields 2 stuffed and dressed halves per serving.

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