Zucchini Boat

I found this recipe online last week and tried it out. It was AMAZING! I changed a few things (brown rice was bread crumbs)

4 medium zucchini
1 egg
1 cup chopped fresh spinach
3/4 cups Brown Rice
1/2 cup tomato sauce
1/3 cup grated Parmesan cheese
1/3 cup finely chopped onion
1 garlic clove, minced
salt and pepper to taste
1 can (14-1/2 ounces) diced tomatoes, drained and finely chopped (used about half of the can)
1 cup (4 ounces) shredded reduced-fat Mozzarella cheese

Directions
Trim ends of zucchini; place in a steamer basket. In a saucepan, bring 1 in. of water to a boil; add basket. Cover and steam for 5 minutes. When zucchini is cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-in. shell. Set pulp aside.
In a bowl, beat the egg; add spinach, brown rice, tomato sauce, Parmesan cheese, onion, garlic, salt, pepper and zucchini pulp. Spoon into zucchini shells.
Place in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 20 minutes. Top each with tomatoes and Swiss cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 8 servings.



Nutritional Analysis: One serving (1 zucchini boat) equals 148 calories, 6 g fat (3 g saturated fat), 40 mg cholesterol, 429 mg sodium, 15 g carbohydrate, 3 g fiber, 10 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 lean meat, 1/2 fat. ---- This was with bread not rice and swiss cheese not mozzarella