Note: (1/2-minute, 2 1/2-minute or 10-minute stovetop cooking)

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

NOTES : Makes 6 servings

Recipe by: Nabisco Cream of Wheat web page Posted to TNT - Prodigy's Recipe
Exchange Newsletter by Cathy on Apr 27, 1997



{mos_fb_discuss:10}