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Makes 4 servings, each serving equals one 5 A Day serving
2 medium zucchini squash
1/2 cup shredded carrot
1/4 cup chopped onion
Vegetable cooking spray
1 cup corn bread stuffing mix
3 Tbsp water
1/4 cup shredded reduced fat sharp cheddar cheese
Halve zucchini squash lengthwise. Scoop out pulp, leaving ¼-inch thick shells.
Place zucchini halves, cut side down, in a large skillet.
Add ½ cup water. Bring to a boil; reduce heat. Cover and simmer for 5 minutes.
Drain zucchini on paper towels.
Meanwhile prepare stuffing.
Lightly spray a medium saucepan with vegetable spray. Add carrot and onion and cook over medium heat until onion is tender.
Stir in stuffing mix and water.
Next, spoon stuffing into prepared zucchini.
Sprinkle cheese on top of the stuffing in each zucchini then place them in a shallow baking dish.
Bake in a 350° oven for about 20 minutes or until zucchini are tender and stuffing is heated through.
Nutritional analysis per serving: Calories 114, Fat 3g, Saturated Fat 1g, Calories from Fat 23%, Carbohydrates 17g, Protein 5.6g, Fiber 2.4g, Cholesterol 0mg, Sodium 226mg.
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