4 medium zucchini
2 tbsp canola or olive oil
1 small onion, chopped
3 garlic cloves, minced
1/2 cup grated Swiss cheese
2 tbsp whole-wheat flour
2 tbsp chopped fresh parsley
2 eggs, beaten
1/4 tsp salt
1/8 tsp black pepper
2 tbsp grated Parmesan cheese
Preheat oven to 375 degrees.
Cut zucchini in half lengthwise; scoop out centers leaving 1/2-inch shell.
Finely chop the meat of the zucchini.
Heat the oil in a large skillet over medium-high heat; saute the chopped zucchini, onion, and garlic until the onion is tender, less than 5 minutes.
In a large mixing bowl combine the Swiss cheese, both flours, parsley, beaten eggs, salt and pepper; mix together well. Stir in the zucchini mixture.
Stuff the zucchini shells with the mixture; sprinkle the Parmesan cheese over all. Bake 30 to 35 minutes until the filling feels firm and is a golden brown.
Yield: 4 servings
Per serving: 211 calories, 14 g (5 g sat) fat, 123 mg cholesterol, 285 mg sodium, 13 g carbs, 11 g protein.
Diabetic exchanges: 2 fat, 2 vegetable, 1 meat