Stuffed Zucchini And Yellow Squash

• 2 zucchini, halved lengthwise (about 6 ounces each)
• 2 yellow squash, halved lengthwise (about 6 ounces each)
• Cooking spray
• 2 cups shredded green cabbage
• 1 cup finely chopped onion
• 1 cup finely chopped green bell pepper
• 1 teaspoon dried oregano
• 2 garlic cloves, minced
• Dash of crushed red pepper
• 2 (1-ounce) slices whole wheat or seedless rye bread
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons Parmesan cheese
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

1. Preheat oven to 350u0b0.
2. Scoop pulp out of zucchini and yellow squash, leaving a 1/4-inch shell. Place squash and zucchini shells on a baking sheet, and set aside. Coarsely chop pulp.
3. Coat a large nonstick skillet with cooking spray; place over medium-high heat. Add pulp, cabbage, and next 5 ingredients. Cook 10 minutes or until liquid is absorbed and vegetables are tender, stirring constantly. Remove from heat.
4. Place bread in a food processor; pulse 5 to 7 times or until coarse crumbs form.
5. Add breadcrumbs, cheese, and remaining ingredients to vegetable mixture; stir well. Spoon vegetable mixture evenly into squash and zucchini shells, pressing firmly.
6. Bake at 350u0b0 for 25 to 30 minutes or until shells are tender.

zucchini, yellow squash, cooking spray, green cabbage, onion, green bell pepper, oregano, garlic, red pepper, whole wheat, mozzarella cheese, parsley, parmesan cheese, salt, black pepper

Taken from www.myrecipes.com/recipe/stuffed-zucchini-yellow-squash (may not work)