I started doing Weight Watchers this past week so I am always looking for new recipes that are low in points. I got this recipe from the Weight Watchers website and decided to try it tonight. It turned out REALLY good so I thought I'd share!
Beef-Stuffed Zucchini
POINTS: 4
POINTS: 4
1 spray(s) cooking spray
4 medium zucchini, cut in half lengthwise
1 large egg(s), beaten
1/2 tsp table salt, divided
1/4 tsp red pepper flakes
2 Tbsp seasoned bread crumbs, divided
2 Tbsp grated Parmesan cheese, divided
1 Tbsp parsley, Italian, minced
6 oz raw lean ground beef
1 tsp olive oil
1 Tbsp wine, red variety
Preheat oven to 350ºF. Coat a large baking pan with cooking spray.
Scoop out seeds from zucchini; chop and reserve flesh. Arrange zucchini halves, cut side-up, in prepared pan.
In a large mixing bowl, combine egg, 1/4 teaspoon salt, red pepper flakes, 1 tablespoon bread crumbs, 1 tablespoon cheese, parsley, beef and chopped zucchini flesh; mix well.
Fill each zucchini half with a heaping tablespoon of beef mixture; spread into an even layer. Sprinkle beef with remaining tablespoon of bread crumbs; drizzle with oil and wine.
Bake until beef is cooked through and zucchini is tender-crisp; about 30 minutes. Remove to a serving platter; garnish with remaining 1/4 teaspoon of salt and tablespoon of cheese. Yields 2 zucchini halves per serving.
4 medium zucchini, cut in half lengthwise
1 large egg(s), beaten
1/2 tsp table salt, divided
1/4 tsp red pepper flakes
2 Tbsp seasoned bread crumbs, divided
2 Tbsp grated Parmesan cheese, divided
1 Tbsp parsley, Italian, minced
6 oz raw lean ground beef
1 tsp olive oil
1 Tbsp wine, red variety
Preheat oven to 350ºF. Coat a large baking pan with cooking spray.
Scoop out seeds from zucchini; chop and reserve flesh. Arrange zucchini halves, cut side-up, in prepared pan.
In a large mixing bowl, combine egg, 1/4 teaspoon salt, red pepper flakes, 1 tablespoon bread crumbs, 1 tablespoon cheese, parsley, beef and chopped zucchini flesh; mix well.
Fill each zucchini half with a heaping tablespoon of beef mixture; spread into an even layer. Sprinkle beef with remaining tablespoon of bread crumbs; drizzle with oil and wine.
Bake until beef is cooked through and zucchini is tender-crisp; about 30 minutes. Remove to a serving platter; garnish with remaining 1/4 teaspoon of salt and tablespoon of cheese. Yields 2 zucchini halves per serving.
