A refreshing side dish that compliments my planked salmon or with chicken and only takes minutes to prepare. I used the grill for a few minutes, but you could also use an oven set at 375°.
INGREDIENTS:
- 1 medium to large zucchini
- 1 avacado, peeled and sliced
- 1 tomato, diced
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 small sweet red pepper, diced
- 1/4 cup spinach, chopped
- 2 Tbsp fresh cilantro, chopped
- 3 Tbsp low-fat crumbled feta
- A few Tbsp mozzarella, if desired
DIRECTIONS:
- Slice zucchini in half lengthwise
and lightly salt flesh side of each
half. Allow to rest for 10 min.'s.
blot off moisture with paper towel.
- Meanwhile, preheat grill to med-
high (or oven to 375°).
- In a medium bowl, combine and
mix the avacado, tomato, onion,
garlic, red pepper, spinach,
cilantro and feta cheese.
Set aside.
- Grill (or bake) the zucchini, flesh side down, for 5-8 minutes.
- Using tongs, remove from grill
to a foil-lined plate.
- When cool enough to handle in a
couple minutes, scoop out the
insides of the zucchini and mix in
with the other vegetables you had
set aside.
- Stuff each half of zucchini with
mixture. Top with a little mozzarella.
- With the foil beneath the zucchini,
return to the grill or oven for
another 5 minutes to heat
through and cheese is melted.
Delicious and nutritious!
Serves 2 +