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STUFFED ZUCCHINI
Prep: 5 min Microwave: 5 min 
Stand: 3 min
Cost per Serving: 30 cents
 2 small zucchini (5 ounces each), halved lengthwise
 2/3 cup fine, fresh whole-wheat bread crumbs (see Note)
 2 tablespoons grated Parmesan cheese
 2 teaspoons olive oil
 1/4 teaspoon minced garlic
 1/4 teaspoon each salt and pepper 
 1/4 teaspoon dried oregano
1. Scoop pulp from zucchini halves, leaving 1/4-inch-thick 
shells. Cut pulp into
1/4-inch pieces. Mix with remaining ingredients until 
blended. Spoon about 3
tablespoonfuls into each shell.
2. Arrange spoke-fashion on a 10- or 12-inch microwave-safe 
plate. Cover with vented
plastic wrap. Microwave on high 4 to 6 minutes, rotating 
dish 1/2 turn once, until shells
are almost tender.
3. Let stand 3 minutes or until tender.
* Serves 4. Per serving: 77 cal, 3 g pro, 9 g car, 4 
g fat, 2 mg chol, 259 mg sod. Exchanges:
1/2 starch/bread, 1/4 vegetable, 1/8 high-fat meat, 
1/2 fat
NOTE Tear 2 slices (with crusts) whole-wheat bread in 
small pieces and process in
blender or food processor, turning on/off, until fine 
crumbs form.






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