Stuffed Zucchini

We eat zucchini constantly! Literally, probably at least 4 times a week. I was trying to find some new variations to it since we usually just sautee it and I ran across this recipe from grouprecipes.com. The only change I made was that I added sautee'd mushrooms and it was super yummy! You don't just eat the inside 'stuffing' part, you eat the whole thing and I can definitely say I'll be making this more often. Each stuffed zucchini came out to being only about 100 calories and they're pretty big! I definitely recommend this recipe to anyone who likes any kind of "stuffing" and is trying to watch their calories.

Stuffed Zucchini

4 medium zucchini halved lengthwise
2 Tbsp extra virgin olive oil
3/4 cup finely minced onions
3 Tbsp minced garlic
3/4 cup eggbeater (or 3 eggs)
1/2 cup diced tomato
3/4 cup grated parmesan cheese
2 tablespoons chopped parsley (optional)
2-3 tablespoon fresh chopped basil
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 teaspoon italian bread crumbs

1. Scoop out inside of zucchini.

2. Chop scooped zucchini into bits and cook in oil with onions and garlic until onions are soft.

3. Combine sautéed ingredients with tomatoes cheese, herbs, eggs, salt and pepper.

4. Fill each zucchini with mixture and dust with breadcrumbs and some extra cheese.

5. Bake at 375 for 30 minutes in a lightly oiled glass baking dish.