Rice-&-Vegetable Stuffed Grilled Zucchini

Sliced into bite-size, sushi-like rounds, this stuffed zucchini is especially pretty.

Makes 4 servings

2 medium zucchini (8 ounces each)

6 large kalamata olives, pitted and chopped

1 teaspoon extra virgin olive oil

1/8 teaspoon freshly ground black pepper

1/2 cup chopped onion

1/2 cup chopped plum tomatoes

3 tablespoons minced fresh basil

2 medium garlic cloves, minced

2 teaspoons freshly grated Parmesan cheese

1/2 cup cooked white rice, cooled

Preheat grill for a medium fire. Spray grill rack with nonstick cooking spray. Trim ends from each zucchini; cut zucchini in half horizontally. With sharp paring knife, cut a hole lengthwise through each zucchini half: insert knife tip and turn it until inner flesh loosens. Remove inner flesh, hollowing out zucchini from end to end to form a tube. Chop inner flesh and set aside. Place medium nonstick skillet over medium heat 30 seconds; heat oil 30 seconds more. Add onion and cook, stirring constantly, until translucent, 6-8 minutes. Add reserved chopped zucchini, the tomatoes and garlic; cook, stirring, 1 minute. Stir in rice, olives and pepper; cook 1 minute more. Remove from heat; stir in basil and Parmesan cheese. Let cool slightly. With fingers, stuff one-fourth of mixture tightly into each zucchini cavity. Place stuffed zucchini halves on prepared rack and grill, turning occasionally, until well-browned and heated through, about 20 minutes. Slice each zucchini half into 1/2" rounds. Divide evenly among 4 plates and serve.

SERVING (1/2 STUFFED ZUCCHINI) PROVIDES: 1/2 Fat, 1 1/2 Vegetables, 1/4 Bread, 5 Optional Calories.

PER SERVING: 102 Calories, 4 g Total Fat, 1 g Saturated Fat, 1 mg Cholesterol, 255 mg Sodium, 15 g Total Carbohydrate, 1 g Dietary Fiber, 3 g Protein, 61 mg Calcium

Recipe from Weight Watchers Slim Ways Grilling