This healthy recipe is so easy and delicious; it's the perfect side dish for baked chicken or another easy-to-make entrée.

Cooking Technique: Bake
Prep Time: 20
Cooking Time: 20-30 minutes

Yield: 6 servings

Ingredients:

3 medium zucchini, 5 oz. each
1 1/2 teaspoon margarine
1/3 cup chopped onion
2 cloves garlic, minced
1 cup fresh mushrooms, chopped
2 medium tomatoes, chopped
1 tablespoon unseasoned bread crumbs, dry
2 chervil leaves
1/8 teaspoon black pepper
3 tablespoons shredded Parmesan cheese

Preparation:

Preheat oven to 375 degrees F.

Cut zucchini in half lengthwise. Scoop out pulp, leaving 1/4-inch shells. Coarsely chop pulp. Set shells and pulp aside.

Melt margarine over medium heat in 10-inch nonstick skillet. Stir in onion and garlic. Cook for 2 to 3 minutes, or until onion is tender-crisp, stirring occasionally. Add reserved pulp and mushrooms to skillet.

Cook for 2 to 3 minutes, or until pulp is tender-crisp, stirring frequently. Remove from heat. Stir in tomato, crumbs, chervil and pepper. Spoon mixture evenly into shells.

Arrange stuffed zucchini in 11 x 7-inch baking dish. Cover with foil. Bake for 25 to 30 minutes, or until shells are tender-crisp. Sprinkle with Parmesan cheese.

Let stand for 5 minutes before serving.

Presentation:

May serve with simpler cuts of meat, such as a grilled chicken breast or pork chop, keeping the preparation time down.