Feta and Veggie Stuffed Zucchini

By ecsaum

Ingredients

• 4 medium zucchini
• 4 large tomoates
• 2 medium shallots or 1 small onion
• 2 cups mushrooms
• 2 TBSP basil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup reduced fat feta
• 8 TBSP fat-free ranch dressing

Preparation

Step 1

Slice zucchini in half lengthwise. In a large pot of boiling water, cook until tender, about 8 to 10 minutes. Drain well. Scoop out and discard pulp in center.

Coat a large nonstick skillet with cooking spray. Add tomatoes, shallots or onion, and mushrooms. Cook over medium-high heat until pulpy, about 5 minutes. Stir in basil, salt and pepper.

Generously spoon filling into 8 zucchini halves. Arrange 2 per plate.