Feta-and-Veggie Stuffed Zucchini

Ingredients:

• 4 medium zucchini
• 4 large fresh tomatoes, cored and finely chopped
• 1 small onion, finely chopped
• 2 cups fresh mushrooms, finely chopped
• 2 tbsp. fresh basil, chiffonade
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 cup feta cheese, crumbled
• 8 tbsp. extra-virgin olive oil

Makes 4 Servings (2 per serving)

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.
2. 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.
3. Generously spoon filling into 8 zucchini halves. Arrange 2 per plate.
4. In a bowl, stir together feta cheese and salad dressing. Drizzle over stuffed zucchini.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears on www.weightwatchers.com. If you're ever looking for a colorful Mediterranean side dish, this is it. This side dish has four servings of vegetables in it along with crumbled feta cheese and will quickly fill you up. If you don't have basil on hand, use parsley, oregano, or marjoram and your zucchini will be just  as delicious. The original recipe called for ranch dressing to be drizzled on top of the zucchini. I find that to be offensive to Mediterranean cooking so I used olive oil and it was delicious. I also highly recommend using minced garlic when cooking the vegetable mixture in the skillet because garlic always makes everything taste better.