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Cut zucchini in half lengthwise.
Scoop out pulp, leaving a 1/4-in.
shell.
Chop pulp; set shells aside.
In a nonstick skillet, saute the zucchini pulp, mushrooms and onion in butter for 3-4 minutes or until tender.
Add wine or broth.
Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid has evaporated.
Stir in salt and pepper.
2.
Place zucchini shells in a saucepan and cover with water; bring to a boil.
Cook for 2 minutes; drain.
Fill shells with mushroom mixture.
Sprinkle with cheese.
Broil 3-4 in.
from the heat for 3-4 minutes or until lightly browned.
FOOTNOTE * Nutritional Analysis: One serving (1 stuffed zucchini half) equals 133 calories, 7 g fat (4 g saturated fat), 17 mg cholesterol, 254 mg sodium, 7 g carbohydrate, 2 g fiber, 4 g protein.
Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.
Baked Stuffed Zucchini
1.Cut zucchini in half lengthwise.
Scoop out pulp, leaving a 1/4-in.
shell.
Chop pulp; set shells aside.
In a nonstick skillet, saute the zucchini pulp, mushrooms and onion in butter for 3-4 minutes or until tender.
Add wine or broth.
Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid has evaporated.
Stir in salt and pepper.
2.
Place zucchini shells in a saucepan and cover with water; bring to a boil.
Cook for 2 minutes; drain.
Fill shells with mushroom mixture.
Sprinkle with cheese.
Broil 3-4 in.
from the heat for 3-4 minutes or until lightly browned.
FOOTNOTE * Nutritional Analysis: One serving (1 stuffed zucchini half) equals 133 calories, 7 g fat (4 g saturated fat), 17 mg cholesterol, 254 mg sodium, 7 g carbohydrate, 2 g fiber, 4 g protein.
Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.
RATE THIS RECIPE!
Very easy
10 - 20 min
Cheap 
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