Get Stuffed on Vegetarian Stuffed Zucchini

Made with red peppers, kalmata olives, tomatoes, bread crumbs and cheese

My husband Rich and I had the most delicious stuffed zucchini at La Cabusa in Fairlawn, New Jersey. It was filled with sausage and bread crumbs and topped with tomato sauce. I've been wanted to try this at home, but a healthier version.

I had two inspirations... the dish at the restaurant and this recipe I found online: http://www.recipezaar.com/recipe/print?id=32080)

The stuffed zucchini I made is filled with red peppers. kalmata olives, tomatos, home made bread crumbs and cheese. It's so yummy you won't be disappointed and you won't miss the meat!

INGREDIENTS

2 large zucchini
1 cup red pepper, diced
Pinch of red pepper flakes
2 tbsp olive oil
1 cup grape tomatoes
¼ cup chopped roasted red peppers
½ cup bread crumbs (you can add more if you need to absorb more liquid)
salt and pepper
1 medium onion minced
2 cloves garlic
½ cup roasted red pepper, chopped
½ cup chopped kalmata olives
½ cup chopped parsley
½ cup bread crumbs
½ cup grated Parmesan cheese
Fresh mozzarella cheese- about 6 slices

Wash zucchini, and put in a pot of cold water (do not remove ends).

Bring to a boil and cook until tender, about 10-15 minutes, maybe a little longer depending on the size of your zucchini.

Heat olive oil in a fairly large skillet. Add red pepper flakes and cook briefly until smell comes out.

Sautee onions and red pepper.

Slice tomatoes in half and gently squeeze out juice. Add to skillet.

Remove pits from Kalmata olives and rough chop. Add to skillet. Heat through. Remove from heat. Add bread crumbs and parsley and stir. Add cheese and stir. Set aside.

When the zucchini are cooked through remove them from water and allow to cool. Slice zucchini lengthwise and scoop out center creating a boat shape. Fill the zucchini boats with the stuffing and top each with small slices of mozzarella cheese.

Bake in a 375º oven for 20-30 minutes, until heated through, and cheese begins to bubble and brown. Serve hot.

Servings: 4-6

Recipe that inspired this one can be found at: http://www.recipezaar.com/recipe/print?id=32080

Steakhouse Style Creamed Spinach

Here's a recipe from Chef Keith Snow. I modified it a bit to reduce fat. I substituted heavy cream with half and half and I used low fat cream cheese instead of regular cream cheese. I also added extra salt.

You can find the original on his site: http://www.harvesteating.com/public/921.cfm?sd=63

Ingredients
2 package organic frozen spinach
1/2 Cups organic heavy cream (Replace with half and half or fat free half and half)
1/2 Pounds organic cream cheese (Replace with low fat or fat free cream cheese)
1/8 Teaspoons fresh nutmeg
1/2 Cups minced onion
2 whole garlic cloves, minced
1/8 Teaspoons salt (I used about 1/2 teaspoon)
1/8 Teaspoons black pepper


Directions:
1. In a sauce pan over medium heat, add 2 tbs of butter or olive oil, saute onions for 2 minutes. Add garlic, cook for 1 minute.

2. Add spinach and the rest of the ingredients, stir well, reduce heat and cook for 20 minutes.

3. Keep warm until service.


Original full recipe at http://www.harvesteating.com/public/921.cfm?sd=63

Includes video instructions.

Substitutions:
Heavy Cream
Serving Size 1 cup, whipped (120.0g)
Calories from Fat 400
Calories: 414

Half and half
Serving Size 1 cup (242.0g)
Calories from Fat 250
Calories: 315

Half and half fat free
Serving Size 1 cup (242.0g)
Calories from Fat 30
Calories: 143

Fat and calorie data available on:
http://caloriecounter.net/foods/?a=search&fdgrp_cd=100&q=half+and+half