Rice And Vegetable Zucchini Boats
|Zucchini||3 Small, cut in half lengthwise|
|Cooked rice||1 Cup (16 tbs)|
|Frozen peas||1⁄2 Cup (8 tbs), thawed|
|Mushroom stems and pieces||2 1⁄2 Ounce, drained (1 Jar)|
|Finely chopped red bell pepper||2 Tablespoon|
|Sauce||1⁄4 Cup (4 tbs) (Heinz 57)|
|Onion salt||1⁄2 Teaspoon|
|Dried rosemary leaves||1⁄4 Teaspoon, crushed|
|Crushed cheese flavored croutons||2 Tablespoon|
To Microwave: Place zucchini and water in 2 quart oblong baking dish; cover with vented plastic wrap.
Microwave at HIGH (100% power) 4 to 5 minutes or until crisp-tender, rearranging after 2 minutes; drain.
Scoop out and discard seeds and pulp, leaving 1/4 inch-wide shell.
Combine all remaining ingredients except croutons.
Spoon about 1/3 cup mixture into each zucchini shell.
Cover with vented plastic wrap.
Microwave at HIGH 4 to 5 minutes or until hot.
Sprinkle with crushed croutons.