Cooking Healthy with Classico Tomatoes, Shrimp Stuffed Zucchini

Over the past six months our household has been eating much healthier than before. Today I’m sharing one of our favorite recipes.

At the end of 2011 my husband and I both realized we wanted to start eating healthier to lose weight and feel better physically.  It took a few months to get started but by the middle of last year our habits had significantly changed.  We both stopped drinking soda and started paying attention to the fat and sugar in our meals.  That also meant we stopped eating out regularly and started cooking more at home.  By the end of the year we had both lost almost 40 pounds each.  Taking a look at our family holiday photos you can definitely see the difference.  Not only do we look better but we feel better too.  Eating healthy and trying new recipes is something we are looking forward to continuing this year!

Photography by Sweet Rose Studio 2011 and Sarah Grace Photography 2012  

My husband is Italian and loves to cook with fresh tomatoes.  I love the taste and nutritional value you get using fresh vegetables but as a busy mom, wife, and teacher, I also love the convenience of canned tomatoes.  My husband and I have met in the middle with Heinz Classico tomatoes.  The first time I purchased them from Walmart and used them in a dinner dish, my husband asked if I had used fresh tomatoes.  My answer was, “yes, from a can.”  They are canned but they are 100% all natural and always packed fresh with out preservatives.

I rarely cook with out a recipe found somewhere else but one of my favorites using Classico tomatoes comes from my own kitchen.  Shrimp stuffed zucchini is a favorite in our home and I’m sure you will love it too.

Shrimp Stuffed Zucchini

Ingredients

• Classico crushed tomatoes
• zucchini
• cooked shrimp (deveined)
• low fat mozzarella cheese

Preheat oven to 400 degrees and put large pot of water on stove to boil.

Slice zucchinis in half and hollow out inside with a spoon.

Drop zucchini into boiling water.  Boil for 5 minutes.

Remove tails and chop cooked shrimp.

Lightly spray casserole dish with cooking spray.  Pour shallow layer of crushed tomatoes on bottom of pan.  Place cooked zucchini in pan and fill with tomatoes and shrimp.

Cover shrimp layer with remaining tomatoes.  Top with mozzarella cheese.

Cover with foil and bake for 35 minutes.  Remove from oven and let cool for a few minutes before serving.

Enjoy your healthy and delicious meal!

You can learn more about Classico tomatoes at their website.

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias®  and Classico, but all ideas and opinions are my own.  #cbias #SocialFabric #CookClassico