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Cheesy Zucchini Caterpillar


Yield

Makes 1 serving

Ingredients

1 straight zucchini (about 6 inches long)
1 teaspoon reduced-calorie margarine
1/8 teaspoon garlic salt
1/8 teaspoon onion powder
1 slice (3/4 ounce) fat-free processed sharp Cheddar cheese, sliced in half

Preparation

  1. Preheat oven to 375°F.
  2. Trim ends off of zucchini and throw them away. About every 1/2 inch, slice 3/4 of the way through the zucchini, being careful not to cut all the way through (the slice should still be connected).
  3. Gently dry zucchini with a paper towel.
  4. Place zucchini on a piece of aluminum foil large enough to wrap around the zucchini
  5. Spread the top of the zucchini with margarine, then sprinkle evenly with the garlic salt and the onion powder.
  6. Wrap the zucchini in foil and pinch foil closed.
  7. Bake 30 to 35 minutes or until zucchini is tender when poked with a fork.
  8. Remove zucchini from the oven and carefully open the foil (watch out for steam).
  9. Lay cheese slices down the length of the zucchini. Leave the foil open.
  10. Place zucchini back in the oven 1 to 2 minutes, or until cheese is melted.

Nutritional Information

Sodium 466 mg
Protein 7 g
Fiber 2 g
Carbohydrate 8 g
Cholesterol 3 mg
Total Fat 2 g
Calories from Fat 24 %
Calories 74

Dietary Exchange

Meat 1 very lean
Vegetable 1
Fat 1/2

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