Greek Zucchini Boats
This is a great way to fix and serve zucchini; it cooks in the oven while you prepare the remaining meal. Feel free to change the seasonings to whatever suits your mood.
2 zucchini, split in half lengthwise (ends trimmed)
1 large tomato, chopped (about 1 cup)
5 tablespoons reduced-fat feta cheese, crumbled and divided
1 clove garlic, minced
1 teaspoon Italian seasoning
¼ teaspoon salt
1/8 teaspoon pepper
1 teaspoon extra-virgin olive oil
Preheat the oven to 350 degrees. Cover a baking pan with aluminum foil (for easy clean-up) and set aside. Using a melon-ball scoop (or spoon), scoop the flesh out of the zucchini halves until they resemble a boat (carve close to the skin). Reserve the carved out zucchini.
Chop the zucchini flesh and place in a medium bowl; mix in the tomatoes and ¼ cup of the feta cheese, garlic and seasonings. Spoon the mixture into the “boats”. Drizzle the olive oil evenly over the zucchini halves. Cover and bake for 25-30 minutes. The zucchini is done when it can be easily pierced with a fork or knife. Once done remove foil and top with the remaining cheese.
Yield: 4 servings
Nutrition Breakdown: Calories 100, Fat 3.5g (1.5g saturated fat), Cholesterol 5mg, Sodium 260mg, Carbohydrate 12g, Fiber 4g, Protein 6g.
Percent Daily Value: 20% Vitamin A, 10% Calcium, 110% Vitamin C, 8% Iron
Carbohydrate Choices: 1 Carbohydrate
Diabetes Exchange Values: 2 Vegetables, ½ Fat