1 tablespoon oil
2 medium zucchini — quartered lengthwise
-thinly sliced crosswise — (1 1/4 lb.) 6 ounce box cornbread stuffing (range-top) — with seasoniong pkt.
1 pound thin sliced pork cutlets
1/2 cup bottled green salsa — or red salsa
Heat 1 tsp. oil in a large nonstick skillet over Medium-High heat. Add zucchini and stir-fry for 2 minutes or until crisp-tender. Remove to a serving platter. Pour 2 2/3 cup water into skillet. Bring to aboil, stir in contents of stuffing seasoniong packet, cover, reduce heat and simmer 3 minutes. Stir in stuffing crumbs, remove from heat and let stand only 3 minutes. Stir in zucchini, then arrange on serving platter. Cover loosely with foil to keep warm. Wipe skillet with a paper towel. Add 1 tsp. oil and heat over Medium-High heat. Add half the pork and saute 30 seconds perside until lightly browned. Repeat with remaining oil and pork. Place cutlets on stuffing; spoon on salsa. Serves 4. Per serving: 379 calories, 29 g pro, 38 g car, 11 g fat, 77 mg. cholesterol, 1,122 mg. sod. Exchanges: 2 starch, 1 1/2 vegetable, 3 lean meat MC formatting by bobbi744@acd.net ICQ#2099532