Jenny Craig Vegetable Stuffed Zucchini Food

JENNY CRAIG VEGETABLE-STUFFED ZUCCHINI

Steps:

• Place whole zucchini in a large saucepan with enough water to cover.
• Bring to a boil.
• Cover, reduce hear.
• Simmer 4-6 minutes or until crisp-tender.
• Drain and let cool.
• Cut zucchini in half lengthwise.
• Scoop out pulp, leaving 1/4 inch thick shells.
• Chop pulp.
• Reserve shells.
• Combine zucchini pulp, tomato, green pepper, onion and spices.
• Spoon into zucchini shells.
• Place in 13x9x2 baking dish.
• Bake, uncovered, at 400 for 15 minutes.
• Sprinkle with cheese.
• Bake an additional 5 minutes or until cheese melts.

CRUNCHY VEGETABLE STUFFED ZUCCHINI

Steps:

• Preheat oven to 350. Line an 9 or 9" square baking dish with foil.
• In a large pot of boiling water, cook zucchini for 4-5 minutes or until fork-tender. Drain and set aside briefly to cool. Cut zucchini in half lengthwise, carefully scoop our center, leaving 1/4" thick shells. Chop zucchini pulp and reserve. Place zucchini shells in baking dish.
• In a skillet over med heat, add oil. Add mushrooms, onion, tomato and zucchini pulp and saute for 3-5 minutes, or until vegetables soften. Remove from heat and stir in 1/3 Celsius cracker crumbs, oregano and garlic powder. Spoon evenly into zucchini shells.
• Mix remaining cracker crumbs and butter. Sprinkle over vegetable mixture. Bake for 20 minutes or till heated through.