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| 3 klein | To medium zucchini, parboiled |
| 3/4 Tasse | mushrooms finely chopped |
| 1/4 Tasse | onion chopped |
| 1/4 Tasse | celery chopped |
| 2 Esslöffel | margarine |
| 1/2 Tasse | Cream Of Wheat Cereal, see note |
| 2/3 Tasse | Lower sodium chicken broth |
| 1/2 Teelöffel | thyme leaves dried |
| 1/4 Teelöffel | black pepper ground |
| 1/4 Teelöffel | sage ground |
| 1/4 Tasse | Egg Beaters Healthy Real Egg Product |
| 1/4 Tasse | pimentos chopped |
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Cut zucchini in half lengthwise. Scoop out center, leaving a 1/4-inch thick shell. Chop pulp; set aside. Place zucchini shells in 12 x 8 x 2-inch dish.
In large skillet, over medium heat, cook zucchini pulp, mushrooms, onion, and celery in 1 tablespoon margarine until tender. Remove from skillet.
In same skillet, melt remaining margarine; stir in cereal and cook over medium heat until lightly toasted. Remove from heat; stir in broth, prepared vegetables and seasonings. Cover and cook over low heat for 5 minutes. Remove from heat; stir in egg product and pimientos. Spoon into zucchini shells. Bake at 350?F for 20 minutes or until heated through.
Nutrition Information per serving : 112 calories, 4 g total fat, 1 g saturated fat, 76 mg sodium, 1 g dietary fiber
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