Fall Harvest Stuffed Zucchini

Ingredients

1 bag (16 oz.)	H-E-B Frozen Rice with Corn & Poblano
1 bag (12 oz.)	H-E-B Fully Fit Fully Cooked Lean Meatballs, thawed
1 can (15 oz.)	H-E-B No Added Salt Tomato Sauce
1 teaspoon each	Central Market™ Organics Basil, Minced Garlic, and Mediterranean Oregano
1/2 cup each	H-E-B Reduced Saturated Fat Feta Cheese and H-E-B Shredded Fat Free Mozzarella Cheese
6	large fresh zucchini,* cut lengthwise *You can also use large yellow squash in place of zucchini or three of each for a colorful variety.

Directions

1. Heat oven to 450ºF. Spray a foil-lined baking sheet with nonstick cooking spray and set aside.

2. Heat rice for 3 minutes in microwave to thaw.

3. Break thawed meatballs into crumbles and combine with rice, tomato sauce, basil, garlic, oregano, and cheeses in a large bowl and toss to coat. Set aside.

4. Scoop out seeds from each zucchini half using a tablespoon. Chop scooped-out zucchini and add to meat mixture; toss to mix. Evenly stuff each zucchini half with mixture and place skin side down on baking sheet. Bake for 15 minutes or until the zucchini is fork-tender.

Makes: 6 servings