Recipe: Stuffed Zucchini Boats (using All-Bran cereal)

STUFFED ZUCCHINI BOATS

"Although these delectable stuffed zucchinis make a marvelous accompaniment to roasts, they also make a terrific luncheon dish. Delicious hot, they may also be served at room temperature."

3 medium zucchini, trimmed and well washed
1/2 cup finely diced celery
3 tablespoons minced onion
1/4 cup water
3/4 cup finely diced button mushrooms
1/2 cup canned chicken broth
1 teaspoon dried basil
1 teaspoon dried thyme
Salt and freshly ground pepper (to taste)
1 cup diced fresh tomato
1/2 cup Kellogg's All-Bran cereal
2 teaspoons grated Parmesan cheese

Place the whole zucchini in a steamer basket over boiling water, cover, and steam for about 15 minutes, or until crisp-tender. Remove from the steamer and set aside to cool slightly. When cool enough to handle, cut in half lengthwise and, using a tablespoon or melon baller, carefully scoop out the interior pulp, leaving a 1/4-inch-thick shell. Set the shells aside. Roughly chop the pulp and set aside.

Preheat oven to 350 degrees F. Line a baking pan with aluminum foil. Lightly spray with nonstick cooking spray. Set aside.

Combine the celery and onion with the water in a medium saucepan over medium heat. Cook, stirring frequently, for about 4 minutes, or until the onion is very soft.

Stir in the mushrooms along with the reserved zucchini pulp and cook for 2 minutes.

Add the chicken broth, basil, and thyme and bring to a boil. Season with salt and pepper to taste and remove from the heat.

Stir in the tomato and All-Bran. When well combined, generously mound the stuffing into the zucchini shells. Sprinkle with Parmesan cheese and transfer to the prepared baking pan.

Bake in the preheated oven for about 25 minutes, or until very hot and golden on the top. Remove from oven and serve immediately.

Makes 6 servings
Source: The Kellogg's Cookbook: 200 Classic Recipes for Today's Kitchen by Kellogg North America Company, Judith Choate and Ben Fink