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Appetizers

Citrus Shrimp Cocktail

Citrus Shrimp Cocktail

Clams Casino

Clams Casino

Shrimp and Plum Kebabs

Shrimp and Plum Kebabs

Wasabi Crab on Endive

Wasabi Crab on Endive

Zu Canoes

Zu Canoe

Zucchini stuffed with tomatoes, mozzarella and basil make a fresh summer side dish.

Yield: 4 servings

Active Time: 25 minutes

Total Time: 25 minutes

Ingredients

  • 2 medium 2-inch-wide zucchini
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon white-wine vinegar
  • 1 tablespoon minced shallot
  • 1 cup quartered grape tomatoes
  • 1/2 cup diced mozzarella cheese, preferably fresh
  • 1/4 cup thinly sliced fresh basil

Preparation

Trim both ends off zucchini; cut in half lengthwise. Cut a thin slice off the backs so each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell. Finely chop the pulp; set aside.

Place the zucchini halves in a microwave-safe dish. Sprinkle with 1/4 teaspoon each salt and pepper. Cover and microwave on High until tender-crisp, 3 to 4 minutes. (Alternatively, steam in a steamer basket over 1 inch of boiling water in a large skillet or pot.)

Whisk oil, vinegar, shallot and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add tomatoes, cheese, basil and the reserved zucchini pulp; toss to combine. Divide the filling among the zu-canoes.

Nutrition Per serving:

87 calories; 4 g fat (1 g sat, 3 g mono); 3 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 7 g protein; 2 g fiber; 408 mg sodium; 454 mg potassium.

Nutrition Bonus:

Vitamin C (48% daily value), Vitamin A (19% dv), Calcium (16% dv) 1/2 Carbohydrate Serving

Exchanges:

1 vegetable, 1/2 high-fat meat