Ingredients Jump to Instructions ↓

  1. 3 medium zucchini

  2. 3 tablespoons chopped onion

  3. 1/2 cup finely chopped celery

  4. 1/4 cup water

  5. 3/4 cup sliced mushrooms

  6. 1/2 cup chicken broth or water

  7. 1/2 teaspoon thyme leaves

  8. 1/2 teaspoon basil leaves

  9. 1/8 teaspoon pepper

  10. 1 cup chopped tomatoes, about 1 medium 1/2 cup Kellogg's All-Bran Original cereal

  11. 2 teaspoons grated Parmesan cheese

Instructions Jump to Ingredients ↑

  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 350F about 25 minutes or until thoroughly heated. Serve hot.


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