Stuffed Zucchini Boats

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 4 medium zucchini, halved lengthwise (about 7-inch long and 2-inch in diameter)
• 2 teaspoons olive oil
• 1 small yellow onion, finely chopped (about 3/4 cup)
• 3 garlic cloves, finely chopped
• 1 1/2 tablespoons all-purpose flour
• 3/4 cup crumbled reduced-fat feta cheese
• 1/4 cup shredded reduced-fat swiss cheese
• 2 tablespoons chopped fresh parsley
• 1 large egg, lightly beaten
• 2 egg whites, lightly beaten
• 1/4 teaspoon black pepper

Recipe

• 1 heat oven to 375 degrees. spray a 13"x9" baking dish with vegetable cooking spray.
• 2 scoop out insides of zucchini, leaving a 1/2 inch shell. reserve zucchini flesh. place shells in prepared baking dish. set aside.
• 3 chop reserved zucchini. in a medium skillet, heat oil over medium heat. add onion, garlic and zucchini; saute until softened, 5 minutes. remove from heat.
• 4 in a medium bowl, combine flour, feta and swiss cheeses, parsley, egg, egg whites and pepper. mix well. add zucchini mixture; toss to combine.
• 5 spoon mixture evenly into zucchini shells. bake until heated through, about 30 minutes. place on a serving platter. serve immediately.