STUFFED ZUCCHINI

2 medium zucchini

1/2 lb ground beef

1 medium onion, chopped

1/4 tsp salt, optional

1 can diced tomatoes with basil, garlic and oregano

1 clove garlic, minced

1/8 tsp crushed red pepper flakes

1 cup grated mozzarella

1 tbsp chopped parsley

Heat oven to 400-degrees.

Halve zucchini lengthwise and scrape out seeds.

In a nonstick skillet, cook beef, onion and salt over medium heat, stirring, until meat is no longer pink. This will take about 7 to 8 minutes. Drain, if needed.

Add the tomatoes, garlic and pepper flakes and cook over medium-high heat, bring to a boil. Cook 10-12 minutes or until liquid evaporates.

Place zucchini, cut side up, in a baking dish. Evenly divide the meat mixture over the 4 zucchini. Cover and bake 20-25 minutes or until zucchini is tender. Uncover and add the cheese; bake until cheese is melted. Sprinkle with the parsley before serving.

Yield: 4 servings Per serving: 210 calories, 13g protein, 13g carbs, 410mg sodium (lower by omitting salt)