Cheese & herb stuffed zucchini with arugula salad
1
Points®
Total time: 1 hr 17 min • Prep: 15 min • Cook: 47 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Cooking spray
6 spray(s)
Uncooked zucchini
5 medium
Table salt
¾ tsp
Fat free cottage cheese
8 oz
Fresh basil
¼ cup(s)
Fresh mint leaves
¼ cup(s)
Red pepper flakes
¼ tsp
Lemon zest
1 Tbsp
Arugula
3½ cup(s)
Cherry tomatoes
3 cup(s)
Red onion
½ medium
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
Serving size: 2 stuffed zucchini halves and 1 cup salad
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