Vegetable Stuffed Salad
2 medium zucchini
1/3 cup chopped tomato
2 tablespoons chopped green pepper
2 tablespoons chopped onion
Dash dried whole basil
2 tablespoons shredded extra sharp Cheddar cheese
Wash squash thoroughly; place in a saucepan with water to cover, and bring to a boil. Cover; reduce heat, and simmer 8 minutes or until tender but still firm. Drain and cool to touch. Cut squash in half lengthwise; remove and reserve pulp, leaving a firm shell. Chop pulp; combine pulp and next 5 ingredients. Place squash shells in an 8x8x2 inch baking dish. Spoon vegetable mixture into shells. Bake at 400 degrees for 15 minutes. Sprinkle with cheese, and bake an additional 5 minutes. Transfer to a serving platter. Makes 4 servings, about 35 calories, 2 g fat, 5 mg cholesterol and 110 mg sodium.