1. Preheat the oven to 350 degrees.
2. Cut each zucchini in half lengthwise. With a sharp knife or melon baller, scoop out the insides, leaving a 1/4-inch shell. Finely chop the flesh and reserve.
3. In a nonstick skillet, heat the oil. Add the onion and garlic, and sauté for 5 minutes over medium heat, until the onion is soft. Add the chopped zucchini flesh and tomatoes, and sauté for 2 to 3 minutes. Stir in the cooked rice, bread crumbs, chili powder, lime juice, and salt. Simmer for 2 minutes, until the flavors are well blended.
4. Fill each zucchini shell with an equal portion of the stuffing. Cover and bake in a casserole dish for 30 to 40 minutes. Serve hot with spicy tomato sauce.
Flavorful zucchini shells are stuffed with rice and tomatoes and baked until tender. If you prefer you can substitute a combination of vegetables for the rice.
PREPARATION TIME: 10 minutes COOKING TIME: 35 minutes SERVES: 4
Per Serving : 208 calories; 5g protein; 38g carbohydrates; 4g fat, 112mg sodium; 0mg cholesterol; 2g fiber
4 medium zucchini
2 Tbsp. fresh bread crumbs
1 Tbsp. olive oil
1/4 tsp. chili powder
1 onion, peeled and chopped
1 Tbsp. fresh lime or lemon juice
1 clove garlic, peeled and minced
1/4 tsp. salt, or to taste
2 ripe tomatoes, diced
1 cup spicy tomato sauce (recipe is listed) (can be canned)
1 cup white or brown rice, cooked