Adapted from Eating Well

Makes 4

Ingredients

• 2 large zucchini
• 2 teaspoons extra-virgin olive oil
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• ½ cup part-skim ricotta
• 1 large garlic, minced
• 1 tablespoon chopped fresh parsley
• 6 ounces cooked Italian chicken sausage (about 2 1/2 links), chopped
• 1 cup diced fresh tomatoes
• 1 teaspoon Italian seasoning
• ⅓ cup finely grated Parmesan cheese

Directions

• Preheat oven to 425 degrees F.
• Cut zucchini in half lengthwise. Cut a thin slice off the bottoms so each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell (discard the pulp). Brush the cut sides with oil and sprinkle with salt and pepper.
• Combine ricotta, garlic and parsley in a small bowl. Combine sausage, tomatoes and Italian seasoning in a medium bowl.
• Spread about 2 tablespoons of the ricotta mixture in each zucchini half. Top with equal portions of the sausage mixture. Place the zucchini boats in a 9-by-13-inch baking pan and cover with foil.
• Bake for 25 minutes. Remove the foil and sprinkle the zucchini with Parmesan. Bake, uncovered, until the cheese is melted and starting to brown, about 5 minutes more.

Serving Size 1 zucchini boat
Calories 181, Carbs 7g