- 8 small zucchini
- 4 cups low-fat ham, chopped fine
- 2 eggs or egg substitute, lightly beaten
- 1 teaspoon basil
- 1/2 cup green pepper, chopped
- 1/4 cup low-fat Swiss cheese, shredded
- 1 tablespoon canola oil


With a sharp knife, cut off the ends of the zucchini
and hollow out the inside, removing the pulp.

In a mixing bowl, combine the ham, eggs, basil,
green pepper and cheese.

Pack 1/2 cup of this mixture into each
zucchini, using fingers or a teaspoon.

Place the zucchini in a baking dish
coated with a non-stick cooking spray.

Brush the stuffed zucchini with oil.

Bake in a preheated 325 degree F oven for
45 minutes. The zucchini will be fork-tender.