Greek Stuffed Zucchini

To low carb or not to low carb, that is the question. Yes, I know I lose weight this way, especially belly fat. But sometimes it is unrealistic, I have 2 teen boys, there is no way they are giving up on bread, pizza crust and cookies. My husband wants to, but he loves cereal and beer too much. I don’t think I can ever swear off potatoes for ever. So where does that leave us, weeknight dinners that cut down on the big bad carbs, pasta, white refined sugars, rice, potatoes and bread. We are still keeping fruits and veggies, all types. Beans and legumes are ok in our book. An occasional splurge on weekends and whole grain cereals for breakfast are fine too. I am not saying that we are going on a big strict diet, we are just going to try and incorporate more vegetables into our diets and leave out bad carbs when they are not necessary.

So that brings us to my Greek stuffed zucchini, it has all the flavor of yummy stuffed zucchini, just without the bread crumbs, which don’t add flavor anyway, just filler.

Greek Stuffed Zucchini

3 zucchini, cut in half lengthwise

1/4 cup chopped or grape tomatoes

1 T lemon juice

1 T minced garlic

1 T fresh oregeno

3 oz  feta cheese

Preheat oven to 350.

Using a spoon, scoop out the middle of the zucchini halves and add to a food processor bowl.

Add remaining ingrediants to food processor and pulse until it forms a smooth mixture, Fill the empty zucchini shells with the tomato and cheese filling.

Sprinkle with salt and pepper and bake for about 20-25 minutes, or until zucchini shell is tender and filling is bubbling.

Serve as a side dish, snack or appetizer.

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