Stuffed Zucchini

LEStacey

These are really good

Ingredients
5 medium zucchini, halved lengthwise
3 Tbsp. I Can't Believe It's Not Butter!® Spread
1 medium onion, chopped
1 small red bell pepper, finely chopped
3 cloves garlic, finely chopped
1/2 tsp. dried oregano leaves, crushed
1/4 cup grated Parmesan cheese

Total Time
55 min Servings
4 servings 4 Preparation

1.Preheat oven to 375°. Scoop out pulp from 8 zucchini halves; set aside. Arrange zucchini halves on baking sheet.
2.Meanwhile, coarsely chop remaining zucchini and pulp. Melt I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook chopped zucchini and onion, stirring occasionally, 5 minutes, or until vegetables are tender. Add red pepper, garlic and oregano. Cook, stirring frequently, 1 minute. Let stand to cool slightly.
3.Evenly spoon vegetable mixture into zucchini halves. Top with cheese. Bake 30 minutes or until zucchini are tender.

Amount Per Serving
Calories 150 Calories from Fat 80

% Daily Value *
Total Fat 9g 14%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol less than 5 mg 2%
Sodium 220mg 9%
Potassium 0%
Total Carbohydrate 13g 4%
Dietary Fiber 4g 16%
Sugars 6g

Protein 7g
Vitamin A 30%
Vitamin C 120%
Calcium 15%
Iron 6%