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