Adapted from Lemon Tree Dwelling
YIELD: 6 SERVING SIZE: 1
Ingredients
- 3 medium zucchini, halved and hollowed out
- 1 15 oz. container ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shaved Parmesan cheese
- 1 Tablespoon Italian seasoning, divided
- 1 Tablespoon olive oil
- 1/2 cup chopped mushrooms
- 1/2 cup chopped broccoli florets
- 1/2 cup chopped carrots
- 1/2 cup chopped bell pepper
- 1/2 cup chopped onion
- 1/2 teaspoon pepper
Preparation
- Preheat oven to 350° F.
- Chop ends off zucchini; cut in half lengthwise and use a spoon to scoop out the insides. (Reserve for another recipe.) Place prepared zucchini in 9×13 inch baking pan.
- In a small mixing bowl, combine ricotta with 1/2 Tablespoon Italian seasoning and 1/2 teaspoon salt. Spoon mixture evenly into zucchini boats.
- In a medium skillet, heat olive oil over medium heat. Add chopped veggies, 1/2 Tablespoon Italian seasoning, and 1/2 teaspoon pepper. Sauté 5 minutes until veggies are al dente.
- Divide sautéed vegetables evenly among zucchini boats; top with shredded mozzarella and Parmesan.
- Bake at 350° 35-45 minutes, until zucchini is tender.
Calories 274
Carbs 16 g
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