| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Meats, Eggs | Vegetables | 1 | Servings | |
INGREDIENTS
| 3 | sm | To medium zucchini, parboiled |
| 3/4 | c | Finely chopped mushrooms |
| 1/4 | c | Chopped onion |
| 1/4 | c | Chopped celery |
| 2 | tb | Margarine |
| 1/2 | c | CREAM OF WHEAT Cereal, see note |
| 2/3 | c | Lower sodium chicken broth |
| 1/2 | ts | Dried thyme leaves |
| 1/4 | ts | Ground black pepper |
| 1/4 | ts | Ground sage |
| 1/4 | c | EGG BEATERS Healthy Real Egg Product |
| 1/4 | c | Chopped pimientos |
INSTRUCTIONS
Note: (1/2-minute, 2 1/2-minute or 10-minute stovetop cooking) Cut zucchini in half lengthwise. Scoop out center, leaving a 1/4-inch thick shell. Chop pulp; set aside. Place zucchini shells in 12 x 8 x 2-inch dish. In large skillet, over medium heat, cook zucchini pulp, mushrooms, onion, and celery in 1 tablespoon margarine until tender. Remove from skillet. In same skillet, melt remaining margarine; stir in cereal and cook over medium heat until lightly toasted. Remove from heat; stir in broth, prepared vegetables and seasonings. Cover and cook over low heat for 5 minutes. Remove from heat; stir in egg product and pimientos. Spoon into zucchini shells. Bake at 350?F for 20 minutes or until heated through. Nutrition Information per serving : 112 calories, 4 g total fat, 1 g saturated fat, 76 mg sodium, 1 g dietary fiber NOTES : Makes 6 servings Recipe by: Nabisco Cream of Wheat web page Posted to TNT - Prodigy's Recipe Exchange Newsletter by Cathy <andys@thor.pla-net.net> on Apr 27, 1997
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