Source: dLife

Zucchini stuffed with tomatoes and breadcrumbs and various other spices.

Servings

4.0
4 each  large zucchini 0.25
0 1/4 tsp  salt 1.0
1 each  cooking spray 1.0
1 tsp  olive oil 1.0
1 cup  fresh chopped onion 3.0
3 each  medium garlic cloves 0.5
0 1/2 cup  chopped tomato 0.3333
0.3333 cup  Bread Crumbs, plain, grated, dry 0.25
0 1/4 cup  chopped parsley 3.0
3 tbsp  reduced fat grated parmesan cheese 0.5
0 1/2 oz  pine nuts 0.5
0 1/2 tsp  black pepper

1. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-inch thick shells. Sprinkle shells with salt, set aside. Coarsely chop pulp.
2. Coat a medium nonstick skillet with cooking spray; add oil, place over medium-high heat until hot. Add chopped zucchini and onion, cook 10 minutes or until vegetables are tender, stirring often.
3. Add garlic and tomato, cook 2 minutes or until thickened, stirring occasionally. Remove from heat; stir in breadcrumbs and remaining 4 ingredients.
4. Spoon vegetable mixture evenly into zucchini shells. Place in a 13- x 9- x 2-inch baking dish coated with cooking spray. Cover and bake at 375 degrees F for 20 minutes. Uncover and bake 20 additional minutes or until zucchini shells are fork-tender and stuffing is lightly browned.