- 4 medium zucchini
- 2 tablespoons butter
- 1 tomato chopped
- 3 green onions finely sliced
- Freshly-ground black pepper to taste
- 1/4 cup grated Parmesan cheese
- Salt to taste
Cut zucchini lengthwise in halves. Scoop out pulp, leaving a 1/4-inch wall; chop pulp and reserve. Place zucchini shells cut-sides down in dish. Cover loosely and microwave on high (100%) until crisp-tender (about 5 to 6 minutes.)
Cover and microwave reserved pulp, the onions, and butter in a 1 1/2-quart casserole or bowl on high until tender (6 to 7 minutes). Stir in cheese, tomato, salt and pepper.
Turn zucchini shell cut-sides up; spoon mixture into shells. Cover loosely and microwave on high until hot (2 to 3 minutes).
This recipe yields 8 servings; 3 carb grams per serving.