|Bay scallops||1 Pound|
|Zucchini||1 Small, diced|
|Scallions||1⁄4 Cup (4 tbs), thinly sliced|
|Garlic||1 Clove (5 gm), minced|
|Tomato paste||1 Tablespoon|
|Lemon rind||1⁄4 Teaspoon, grated|
|Ground black pepper||1⁄8 Teaspoon|
|Low fat cottage cheese||2 Cup (32 tbs)|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Parmesan cheese||2 Tablespoon, grated|
|Minced dill||1 Tablespoon|
|Nonfat yogurt||1⁄3 Cup (5.33 tbs)|
|Tomato||1 Large, peeled, seeded, and chopped|
|Lemon slices||8 (For Garnish)|
Cook the manicotti in a large pot of boiling water according to the package directions.
Drain and set aside.
In a 9" glass pie plate, combine the scallops, zucchini, scallions, and garlic.
Cover with wax paper and microwave on high for 2 minutes.
Stir, then cover and microwave on high for 2 to 3 minutes, or until the scallops just begin to turn opaque.
Add the tomato paste, lemon rind, and pepper.
Stir in 1 cup of the cottage cheese, 2 tablespoons of the parsley, 1 tablespoon of the Parmesan, and 1 1/2 teaspoons of the dill.
Stuff the manicotti with the scallop mixture.
Arrange the shells in a 7" X 11" baking dish.
Cover with a lid or wax paper.
Microwave on high for 5 minutes.
Using a food processor or blender, process the yogurt and the remaining 1 cup cottage cheese, 1 tablespoon Parmesan, and 1 1/2 teaspoons dill until smooth.
Spoon the sauce over the shells.
Cover and microwave on medium (50% power) for 2 to 3 minutes.
Rotate the dish a half turn and microwave on high for 2 to 3 minutes, or until the shells are heated through.
In a small bowl, combine the tomatoes and the remaining 2 tablespoons parsley.
Sprinkle over the shells.
Garnish with the lemon slices.