Easy Vegetable Side Dishes!

Stuffed Zucchini Boats

2 large zucchini (1 lb.), parboiled
3/4 Mozzarella Cheese, shredded
1 small tomato, finely chopped
10 RITZ Reduced Fat Crackers, finely crushed
1 tsp. dried basil leaves

PREHEAT oven to 375°F. Cut zucchini lengthwise in half; scoop out centers onto cutting board, leaving 1/4-inch-thick shells. Place shells in 9-inch square baking dish; set aside.
CHOP zucchini pulp; place in medium bowl. Add 1/2 cup of the cheese, the tomatoes, cracker crumbs and basil; mix lightly. Spoon evenly into zucchini shells; sprinkle with remaining 1/4 cup cheese.
BAKE 15 min. or until heated through.

How to Parboil Zucchini
Bring 2 qt. unsalted water to boil in large saucepan. Add zucchini; cook 6 to 8 min. or until fork-tender. Drain.


* You can also "parboil" the zucchini in the microwave. Just cut them lengthwise and place them in a glass casserole dish w/ a little water and cook until tender!








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Roasted Green Beans With Peppers & Onion

1 lb. whole frozen or fresh green beans, ends trimmed
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 large onion, cut into thin strips
1/2 cup Balsamic Vinaigrette Dressing
1/2 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese

PREHEAT oven to 400°F. Toss vegetables with dressing in large roasting pan.
BAKE 30 min. or until vegetables are tender, stirring after 15 min.
SPRINKLE with cheese. Bake an additional 2 to 3 min. or until cheese is melted.