2 1/2 c. whole white buckwheat groats, uncooked
1 onion, chopped
1 green pepper, chopped
1 c. mushrooms, sliced
2 tbsp. olive oil
1 lb. fresh spinach, washed and drained
2 eggs
3/4 c. skim milk
2 tbsp. tamari
1/4 c. grated Parmesan
2 med. zucchini, washed and sliced in half, lengthwise
1 c. plain low-fat yogurt

Preheat oven to 350 degrees. Cook groats according to package directions. Set aside. Saute onion, pepper, and mushrooms in oil. In separate pot, steam spinach until tender-crisp. Squeeze out excess water and chop. Combine eggs, milk, tamari and cheese; add in cooked vegetables and groats. Hollow zucchini by removing seed pockets; place hollowed shells in baking pan. Evenly divide filling contents between hollowed zucchini shells. Bake for 30 minutes or until zucchini are tender. Top each zucchini with 1/4 cup yogurt. Makes 4 servings (353 calories each).