| Ingredients |
2 medium zucchini, halved
3 oz ricotta cheese
1 tsp parsley, minced
1 onion, chopped
1 egg white, beaten stiff
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| Preparation |
Preheat over to 350.
Cut zucchini into halves lengthwise and scoop out pulp.
Combine ricotta, parsley, and onion. Mix well. Fold in egg white.
Spoon mixture into halved zucchini . Place in baking dish and pour tomato
sauce over top.
Bake in 300 oven for 10 minutes.
Lower heat to 250 and cook for 30 more minutes. Baste often.
Total Grams: 33.0
Per serving: (4) 8.2
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Per Serving: 70 Calories; 3 g Fat; 2 g Sat Fat; 11 mg Cholesterol; 36 mg Sodium; 7 g Carb; 2 g Fiber; 5 g Protein. |
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