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Cheese and Herb Stuffed Zucchini with Arugula Salad

Total Time
1 hr 22 min
Prep
15 min
Cook
47 min
Serves
4
Difficulty
Easy
Ingredients

cooking spray

6 spray(s)

uncooked zucchini

5 medium

table salt

¾ tsp

fat free cottage cheese

8 oz

basil

¼ cup(s), chopped fresh

fresh mint leaves

¼ cup(s), chopped

red pepper flakes

¼ tsp

lemon(s)

1 item(s), zest finely grated

arugula

3½ cup(s), baby variety, loosely packed

fresh cherry tomato(es)

3 cup(s), mixed-color, halved

uncooked red onion(s)

½ medium, thinly sliced

balsamic vinegar

1 Tbsp

extra virgin olive oil

2 tsp

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)
Notes
Serve these stuffed veggies and salad as a side dish with simple grilled chicken, steak, or fish for a light warm-weather meal on their own.

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