Feta and Veggie Stuffed Zucchini

• 4 medium zucchini
• 4 large tomatoes, cored and finely chopped
• 2 medium shallots or 1 small onion, finely chopped
• 2 cups mushrooms, finely chopped
• 2 tablespoons fresh basil, minced
• 12 teaspoon table salt
• 14 teaspoon black pepper
• 14 cup reduced-fat feta cheese, crumbled
• 8 tablespoons fat free ranch dressing

1. Slice zucchini in half lengthwise.
2. In a large pot of boiling water, cook until tender, about 8 to 10 minutes.
3. Drain well.
4. Scoop out and discard pulp in center.
5. Coat a large nonstick skillet with cooking spray.
6. Add tomatoes, shallots or onion, and mushrooms.
7. Cook over medium-high heat until pulpy, about 5 minutes.
8. Stir in basil, salt and pepper.
9. Generously spoon filling into 8 zucchini halves.
10. Arrange 2 per plate.
11. In a bowl, stir together feta cheese and salad dressing.
12. Drizzle over stuffed zucchini.
13. Yields 2 stuffed and dressed halves per serving.

zucchini, tomatoes, shallots, mushrooms, fresh basil, salt, black pepper, feta cheese, ranch dressing

Taken from www.food.com/recipe/feta-and-veggie-stuffed-zucchini-295592 (may not work)