Stuffed Zucchini & Tomatoes

I should start off with saying that this would have been a WHOLE lot easier with a food processor.

Ingredients:

1 cup of Cherry Tomatoes
3 Zucchini
2 cups of cauliflower
1 cup of nonfat cottage cheese
1/4 cup of grated parmesan cheese
1/4 cup of shredded parmesan cheese
1 tbsp of italian seasoning
1/4 tsp of pepper
dash of salt


I started off by taking a melon baller and removing the inside of the zucchini to make little boats.



I then cut up and cooked the inside of the zucchini that I had scooped out, along with the garlic.


While that cooked down until the zucchini was tender, I steamed the cauliflower. You can also use Bird's Eye bagged cauliflower that you steam in the bag to make this a little easier and faster.


Next, I mixed the zucchini & garlic mixture with the cauliflower with a mixer.


And added the cottage cheese, italian seasoning, salt & pepper and mixed.


Then added all of the grated parmesan cheese and half of the shredded parmesan cheese, mixed together, then stuffed the mixture into the zucchini boats and tomatoes, and sprinkled the remaining shredded parmesan cheese on top.


Finally, I placed them in the oven at 350 degrees Farenheit for 20 minutes and served hot.

Nutritional Info:
Servings Per Recipe: 4
Amount Per Serving
Calories: 122.3
Total Fat: 4.4 g
Cholesterol: 13.5 mg
Sodium: 603.9 mg
Total Carbs: 8.1 g
Dietary Fiber: 1.1 g
Protein: 13.2 g