Stuffed Zucchini

Stuffed Zucchini

 

Serves 4

 

4 zucchini

2 tablespoons roasted red peppers- diced small

¼ cup onion- diced finely

dash lemon pepper

¼ cup Daisy light sour cream

1 tablespoon grated Parmesan cheese

¼ cup grated carrots

1 teaspoon soft butter

2 tablespoons Ritz cracker crumbs- or cracker of choice

 

Cook whole zucchini in boiling water just until softened.  Remove from hot water and put into a bowl of ice water.  While zucchini is cooling down a little mix the stuffing ingredients together.  Slice zucchini in half and using a spoon or small scoop carefully remove zucchini leaving only the skin shell.  Add the zucchini to the stuffing ingredients and mix well.  Place skins on a foil lined baking sheet and then evenly fill all the skins with the stuffing.  Place in 350 degree oven and bake for 30 minutes.