Zucchini stuffed with tomatoes, mozzarella and basil make a fresh summer side dish. For the nicest presentation, use long, relatively skinny zucchini.

Ingredients

• 2 medium 2-inch-wide zucchini
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon white-wine vinegar
• 1 tablespoon minced shallot
• 1 cup quartered grape tomatoes
• 1/2 cup diced mozzarella cheese, preferably fresh
• 1/4 cup thinly sliced fresh basil

1. Trim both ends off zucchini; cut in half lengthwise. Cut a thin slice off the backs so each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell. Finely chop the pulp; set aside.
2. Place the zucchini halves in a microwave-safe dish. Sprinkle with 1/4 teaspoon each salt and pepper. Cover and microwave on High until tender-crisp, 3 to 4 minutes

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3. Whisk oil, vinegar, shallot and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add tomatoes, cheese, basil and the reserved zucchini pulp; toss to combine. Divide the filling among the zu-canoes.

 

Nutrition

Per serving: 87 calories; 4 g fat ( 1 g sat , 3 g mono ); 3 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 7 g protein; 2 g fiber; 408 mg sodium; 454 mg potassium.

Nutrition Bonus: Vitamin C (48% daily value), Vitamin A (19% dv), Calcium (16% dv)

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1/2 high-fat meat

 

Source: EatingWell