Recipe - Vegetable Stuffed Spud

3 small To medium zucchini,
parboiled
Three fourths cup Finely chopped mushrooms
One fourth cup Chopped onion
One fourth cup Chopped celery
2 tablespoon Margarine
One half cup CREAM OF WHEAT Cereal, see
note
2/3 cup Lower sodium chicken broth
One half teaspoon Dried thyme leaves
One fourth teaspoon Ground black pepper
One fourth teaspoon Ground sage
One fourth cup EGG BEATERS Healthy Real Egg
Product
One fourth cup Chopped pimientos

Note: (1/2minute, 2 1/2minute or 10minute stovetop cooking)

Cut zucchini in half lengthwise. Scoop out center, leaving a 1/4inch thick
shell. Chop pulp; set aside. Place zucchini shells in 12 x 8 x 2inch dish.

In large skillet, over medium heat, cook zucchini pulp, mushrooms, onion,
and celery in 1 tablespoon margarine until tender. Remove from skillet.

In same skillet, melt remaining margarine; stir in cereal and cook over
medium heat until lightly toasted. Remove from heat; stir in broth,
prepared vegetables and seasonings. Cover and cook over low heat for 5
minutes. Remove from heat; stir in egg product and pimientos. Spoon into
zucchini shells. Bake at 350?F for 20 minutes or until heated through.

Nutrition Information per serving : 112 calories, 4 g total fat, 1 g
saturated fat, 76 mg sodium, 1 g dietary fiber

NOTES : Makes 6 servings

Recipe by: Nabisco Cream of Wheat web page Posted to TNT Prodigy's Recipe
Exchange Newsletter by Cathy andys@thor.planet.net on Apr 27, 1997