Sunday, June 7, 2009

Pepperoni Stuffed Zucchini

A tasty new way to eat zucchini!

Pepperioni Stuffed Zucchini
4 medium zucchini squash
2 tablespoons diced onion
12 slices turkey pepperoni
1/3 cup mozzarella cheese, 2%
1 teaspoon italian seasoning

Preheat oven to 375^. Cut zucchini in half lengthwise. Scoop out most of the insides and place in skillet. Transfer zucchini shells to cookie sheet sprayed with cooking spray. Place skillet over medium heat; add onion and pepperoni. Cook about 3 minutes. Remove from heat and spoon into zucchini shells. Sprinkle with cheese. Bake for 12-15 minutes.
Yield: 4 servings. per serving= 73 Calories; 3g Fat (30.4% calories from fat); 7g Protein; 6g Carbohydrate; 2g Dietary Fiber; 15mg Cholesterol; 223mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat.

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