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Crunchy Vegetable-stuffed Zucchini
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Low cal: 
This year, I am starting my spring cleaning in the pantry, hoping to make use of the untold number of boxes, cans and jars I’ve ignored for far too long. With a little creativity and back-of-the-box recipes, these staples become found money. Think of it as a fund you’ve been paying into which is paying out tasty dividends.
Months ago I got a box of saltines for a penny with a coupon, but realized the only time I use them is when someone is queasy. Luckily, we’ve been pretty healthy, so they just continued to sit there taking up space, until I saw this recipe.
-- Jeanne Besser
Hands on time: 20 minutes Total time: 40 minutes Serves: 4
Ingredients:
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2 medium (6 to 8 inches each) zucchini
1 tablespoon olive oil
1/2 cup finely chopped mushrooms
1/4 cup finely chopped onion
1/4 cup chopped tomato
20 saltine crackers, finely crushed, divided
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
2 tablespoons butter, melted
Instructions:
Preheat oven to 350 degrees. Line an 8- or 9-inch square baking dish with foil.
In a large saucepan of boiling water, cook zucchini for 4 to 5 minutes or until just fork-tender. Drain and set aside briefly to cool. Cut zucchini in half lengthwise, carefully scoop out center, leaving 1/4-inch thick shells. Chop zucchini pulp and reserve. Place zucchini shells in baking dish.
In a skillet over medium heat, add oil. Add mushrooms, onion, tomato and zucchini pulp and sauté for 3 to 5 minutes, or until vegetables soften. Remove from heat and stir in 1/3 cup cracker crumbs, oregano and garlic powder. Spoon evenly into zucchini shells.
Mix remaining cracker crumbs and butter. Sprinkle over vegetable mixture. Bake for 20 minutes or until heated through.
-- Adapted from a Kraft Foods recipe
In a large saucepan of boiling water, cook zucchini for 4 to 5 minutes or until just fork-tender. Drain and set aside briefly to cool. Cut zucchini in half lengthwise, carefully scoop out center, leaving 1/4-inch thick shells. Chop zucchini pulp and reserve. Place zucchini shells in baking dish.
In a skillet over medium heat, add oil. Add mushrooms, onion, tomato and zucchini pulp and sauté for 3 to 5 minutes, or until vegetables soften. Remove from heat and stir in 1/3 cup cracker crumbs, oregano and garlic powder. Spoon evenly into zucchini shells.
Mix remaining cracker crumbs and butter. Sprinkle over vegetable mixture. Bake for 20 minutes or until heated through.
-- Adapted from a Kraft Foods recipe
Nutrition:
Per serving: 169 calories (percent of calories from fat, 57), 3 grams protein, 16 grams carbohydrates, 2 grams fiber, 11 grams fat (4 grams saturated), 16 milligrams cholesterol, 259 milligrams sodium.
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