Cheesy Stuffed Zucchini

2 Zucchini (about 1/2 pound each)
1 (14 oz.) Can Italian Stewed Tomatoes, drained
1/3 Cup Chopped Onion
1/4 teaspoon Pepper
1/2 Cup Fat Free Shredded Cheddar Cheese

Preheat oven to 375 degrees. Chop up the tomatoes while they're still in the can using kitchen scissors. Combine the tomatoes and onion in a small pot and cook over medium-high heat. Slice the zucchini in half lengthwise. Scoop out the meat (save it) leaving a shell of about 1/4 to 1/2 inch. Chop up the zucchini that you scooped out and add it to the pot. Stir occasionally and cook until the liquid has reduced down and becomes thick. Remove from heat. Stir in the pepper and cheese. Place the zucchini shells on a cookie sheet and divide the cooked mixture between the shells. Bake for 30-40 minutes or until the zucchini shells are tender.

Serves: 4
Per Serving: 71 Calories; trace Fat (3.5% calories from fat); 7g Protein; 12g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 169mg Sodium. Exchanges: 0 Grain (Starch); 2 Vegetable; 0 Fat. WWP: 1  (www.AimeesAdventures.com)