Feta and Veggie Stuffed Zucchini

• 4 large Zucchini
• 4 Large Tomatoes
• 1 medium shallots
• 2 tbsp fresh basil, chopped
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup crumbled feta cheese, reduced fat
• 1/2 cup ranch salad dressing, fat free

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 pulp in center, save half.
5. Coat a large nonstick skillet with cooking spray.
6. Add tomatoes and shallots or onion.
7. Cook over medium-high heat until pulpy, about 5 minutes.
8. Stir in basil, the saved zucchini centers, 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, fresh basil, salt, pepper, feta cheese, ranch salad dressing

Taken from cookpad.com/us/recipes/493546-feta-and-veggie-stuffed-zucchini (may not work)