4 8 -ounce zucchini
1 1/2 cup chopped cooked chicken or turkey (about 8 ounces)
1 cup chopped steamed phase 1 vegetables (peppers, and/or zucchini, etc.)
1/2 cup chopped tomato
1 teaspoon Mediterranean seasoning or other herb seasoning blend.
In a Dutch oven, or large saucepan cook whole zucchini in a large amount of boiling, lightly salter water for 5 minutes; drain and cool slightly. Cut a lengthwise slice from the top of each zucchini. Using a spoon, carefully scoop out pulp, leaving about 1/4 inch-thick shells.
For filling, in a medium bowl stir together cooked chicken, steamed vegetables, tomato, 4 tablespoons of the Parmesan cheese, and the Mediterranean seasoning. Spoon filling into zucchini shells. Place in a shallow baking pan. Sprinkle with the ramaining 2 tablespoons Parmesan cheese.
Bake in a 400 oven for 10 to 15 minutes or untile heated through.
Nutrition Facts per serving: 175 cal, 7g total fat (3g sat fat), 53 mg chol, 267 mg sodium, 8g carbs, 3g fiber, 21g of protein