Feta-and-Veggie Stuffed Zucchini

Recipe courtesy of knittygrl

POINTS: 2

4 medium zucchini

4 large tomato(es), cored and finely chopped

2 medium shallot(s), or 1 small onion, finely chopped

2 cup mushroom(s), finely chopped

2 Tbsp basil, fresh, minced

1/2 tsp table salt

1/4 tsp black pepper

1 1/3 oz reduced-fat feta cheese, about 1/4 cup, crumbled

8 Tbsp fat-free ranch salad dressing

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.

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.

Generously spoon filling into 8 zucchini halves. Arrange 2 per plate.

In a bowl, stir together feta cheese and salad dressing. Drizzle over stuffed zucchini. Yields 2 stuffed and dressed halves per serving.