Categories: Side Dishes

Ingredients

• 4 medium zucchini
• 4 large tomatoes, cored and finely chopped
• 1 small onion, finely chopped
• 2 T. basil, fresh, minced
• 1/2 t. salt
• 1/4 t. black pepper
• 1 1/3 oz. reduced-fat feta cheese, about 1/4 c., crumbled
• 8 T. fat-free ranch salad dressing

Directions

1. Slice zuccini in half lengthwise. In a large pot of boiling water, cook until tender, about 8 to 10 minutes. Drain well. Scoop out and discard pulp in center.

2. Coat a large nonstick skillet with cooking spray. Add tomatoes and onion. Cook over medium-high heat until pulpy, about 5 minutes. Stir in basic, salt and pepper.

3. Generously spoon tomato filling into 8 zucchini halves. Arrange 2 per plate.

4. In a bowl, stir together feta cheese and salad dressing. Drizzle over stuffed zucchini.

5. 2 stuffed and dressed halves per serving (2 points)

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