Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        zucchini -- halved lengthwise
   2 1/2  ounces        sweet potato -- baked and mashed
     1/8  teaspoon      dried basil
     1/8  teaspoon      dried marjoram
          pinch         garlic powder
     3/4  teaspoon      tomato paste or catsup
   1      tablespoon    dry white wine
   1      tablespoon    freshly grated parmesan
   1 1/2  tablespoons   skim milk

Preparation:

Scoop flesh from zucchini halves leaving 1/4-inch shells abd reserving pulp for next step. Blanch 2 minutes in boiling water. Plunge in cold water and drain on paper towels. Saute 1/4 cup of the pulp with basil, marjoram, and garlic for 3 minutes. Add wine; cook 2 minutes until liquid is absorbed. Cool mixture slightly. Stir in the rest of the ingredients (reserving 1 teaspoon of cheese) and adding milk gradually. You may not need to use it all. Place shells in a coated baking dish. Fill with the mixture. Sprinkle with reserved cheese. Bake at 400=B0 F. for 25 minutes or until lightly= browned.

Nutritional Information:

58 Kcal 1.0g fat (0.5g sat fat) 15% CFF 59mg Na 1.6g fiber