Kimkins Stuffed Zucchini

A nutrient packed main course for the Kimkins Veggie Lover vegetarian option. Substitute fresh vegetables in season and try different cheeses (bleu cheese?)

Ingredients (serves 1 as main course)

• 1 small zucchini (courgettes)
• 1 oz crumbled soy “burger”
• 1 tablespoon chopped red bell pepper
• 2 tablespoons chopped mushrooms
• 1 small green onion, minced
• 4 small olives minced
• 2 tablespoons salsa
• 1 oz shredded mozzarella cheese
• ½ teaspoon each garlic powder, onion powder, pepper
  

Preheat oven to 325 degrees. Treat baking dish with cooking spray. Slice zucchini in half lengthwise and scoop out soft flesh with a spoon. In a small bowl mix 1 tablespoon of flesh, bell pepper, onion, mushroom, olives, half of the salsa and half of the cheese. Mix well and stuff into generous mounds in the zucchini shells. Top with remaining salsa.

Arrange in baking dish and cover with aluminum foil. Bake for 15 minutes, remove foil and sprinkle remaining cheese over the top. Bake for an addition 10-15 minutes until cheese is melted and bubbling. Serve!

Nutritional Info:
Calories: 192
Protein: 15 grams
Carbs: 14 grams (probably lower because pulp is removed)
Fat: 9 grams