Italian Stuffed Summer Vegetables


2 large yellow squash, halved lengthwise (about 1 pound)
1 large zucchini, halved lengthwise (about 1/2 pound)
Cooking spray
3 ounces Italian bread (1½ cups crumbs)
1 tablespoon balsamic vinegar
1 teaspoon olive oil
2 garlic cloves, minced
1 1/2 cups chopped peeled plum tomato
1/2 cup (2 ounces) finely shredded Parmesan cheese, divided
1/2 teaspoon Italian seasoning
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt


Preheat oven to 375°.

Carefully scoop out squash and zucchini pulp, leaving shells intact.

Place squash and zucchini shells, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Coat shells with cooking spray.

Place bread in a food processor; pulse 10 times or until crumbs measure 1 1/2 cups. Set aside.

Finely chop pulp. In a medium bowl, mix pulp, vinegar, oil, garlic, tomatoes, Italian seasoning, salt and pepper. Stir in the breadcrumbs and 1/4 cup cheese. Divide mixture evenly among prepared squash and zucchini shells.

Bake at 375° for 20 minutes.

Remove from oven and sprinkle evenly with remaining cheese. Bake for additional 20 minutes or until shells are tender.

Yield: 6 servings (serving size: 1 stuffed shell) Calories 120; Fat 3g.