Vegetarians need not subsist on potato salad and coleslaw alone at cookouts, as this recipe from "Veggie Life" columnist Deborah Geering
Total time: 25 minutes Serves: 4
Ingredients:
- 1/4 cup sun-dried tomatoes packed in oil, drained and chopped 4 ounces goat cheese 1 clove garlic, minced 1/2 cup fresh bread crumbs 2 tablespoons pine nuts 1 tablespoon each chopped fresh basil and thyme 4 small zucchini, halved lengthwise 2 teaspoons olive oil Salt and pepper
Instructions:
Prepare a medium fire in the grill. In a small bowl, combine tomatoes, cheese, garlic, bread crumbs, pine nuts, basil and thyme. Set aside. Using a spoon, scoop out a trough down the center of each zucchini half. Brush lightly with oil; season with salt and pepper. Grill, cut side down, until grill marks form, about 5 minutes; turn and grill lightly on other side. Remove from grill. Stuff each zucchini half with 1/8 of filling. Wrap in foil; return to grill. Cook about 15 minutes, until zucchini is soft and filling is warm.
Nutrition:
Per serving, based on 4: 231 calories (percent of calories from fat, 59), 13 grams protein, 12 grams carbohydrates, 3 grams fiber, 16 grams fat (8 grams saturated), 30 milligrams cholesterol, 153 milligrams sodium.
