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Stuffed Zucchini Boats

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    Source: www2.kelloggs.comReport recipe

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    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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