Stuffed Zucchini Boats

Summer on the half shell! These scrumptious zucchini boats make a great vegetarian main course or a beautiful addition to an al fresco dinner buffet. Make them in the summer, when your own garden is overflowing with fresh produce. They're a beautiful and tasty way to share the bounty!

Prep Time: 15 minutes

Total Time: 40 minutes

Servings: 6

Ingredients:

  • 3 medium zucchini
  • 3 tablespoons chopped onion
  • 1/2 cup finely chopped celery
  • 1/4 cup water
  • 3/4 cup sliced mushrooms
  • 1/2 cup chicken broth or water
  • 1/2 teaspoon thyme leaves
  • 1/2 teaspoon basil leaves
  • 1/8 teaspoon pepper
  • 1 cup chopped tomatoes, about 1 medium
  • 1/2 cup Kellogg's® All-Bran® Original cereal
  • 2 teaspoons grated Parmesan cheese

Directions:

1. Steam whole zucchini 15 minutes or until crisp-tender. Cool slightly. Slice
lengthwise. Scoop out pulp leaving 1/4-inch shell. Chop pulp and set pulp and
shells aside.

2. In 2-quart saucepan, cook onion and celery in water, over medium heat,
stirring frequently, until onions are tender. Stir in mushrooms and zucchini
pulp. Cook 2 minutes longer. Add broth and seasonings. Heat until boiling.
Remove from heat and stir in tomatoes and KELLOGG'S ALL-BRAN cereal.
Fill zucchini shells with hot mixture. Sprinkle evenly with cheese.

3. Bake at 350°F about 25 minutes or until thoroughly heated. Serve hot.