I adapted this recipe from my mother’s favorite weeknight meals.
—SUSAN PETERSON BLAINE, MN
PREP: 35 MIN. • BAKE: 30 MIN. • MAKES: 4 SERVINGS
4 medium zucchini
1 pound lean ground beef (90% lean)
1 large onion, finely chopped
1 small sweet red pepper, chopped
1 1/2 cups tomato sauce
1/2 cup bulgur
1/4 teaspoon pepper
1/2 cup salsa
1/2 cup shredded reduced-fat cheddar cheese
1. Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp.
2. In a large skillet, cook beef, onion and red pepper over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Stir in tomato sauce, bulgur, pepper and zucchini pulp. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until bulgur is tender. Stir in salsa. Spoon into zucchini shells.
3. Place in a 13x9-in. baking dish coated with cooking spray. Bake, covered, 20 minutes. Sprinkle with the cheese. Bake, uncovered, for 10-15 minutes longer or until the zucchini is tender and filling is heated through.
Per 2 stuffed zucchini halves: 361 cal., 13g fat (6g sat. fat), 81mg chol., 714mg sod., 31g carb. (9g sugars, 7g fiber), 32g pro.
Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 starch.