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Cook Time:30 minsAdditional Time:30 minsTotal Time:1 hrServings:4Yield:4 zucchini boatsJump to Nutrition Facts Cook Time:30 minsAdditional Time:30 minsTotal Time:1 hrServings:4Yield:4 zucchini boats Cook Time:30 mins Cook Time: 30 mins Additional Time:30 mins Additional Time: Total Time:1 hr Total Time: 1 hr Servings:4 Servings: 4 Yield:4 zucchini boats Yield: 4 zucchini boats Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients2large zucchini2teaspoonsextra-virgin olive oil¼teaspoonsalt¼teaspoonground pepper½cuppart-skim ricotta1largegarlic, minced1tablespoonchopped fresh parsley6ouncescooked Italian chicken sausage (about 2 1/2 links), chopped1cupdiced fresh tomatoes1teaspoonItalian seasoning⅓cupfinely grated Parmesan cheese...

Title:Contributing WriterLocation:Dallas, TexasExpertise:Health and wellness, health care, healthy eatingLaura Beil is a recipient of the Victor Cohn Prize for Medical Science Reporting and numerous other awards, including being a two-time finalist for a National Magazine Award and two-time winner of a Gracie Award.A former medical reporter for The Dallas Morning News, her work has appeared in The New York Times, ProPublica, Cosmopolitan, Reader’s Digest, Texas Monthly, Men’s Health and Science News....

Education- Bachelor’s degree in print journalism from the Pennsylvania State University- Culinary Arts degree from the Institute of Culinary Education- WSET Level 2 Award in Wine and Spirits from the Wine and Spirits Educational Trust Expertisefood, wine, kitchen equipment, storage and organization, recipes EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table....

Title:Contributing WriterEducation:University of Vermont, California School of Professional Psychology (San Diego)Expertise:Mental health, low-carb, nutrition, healthy recipesLaura Dolson has been developing health and education websites since 1999. She has written for people with cancer and those interested in health and nutrition, and has taught health and nutrition classes at a junior high charter school in California. She has been focusing on low-carb and low-glycemic eating for over two decades—investigating the emerging science related to low-carb eating, writing articles to educate, and developing healthy menus and recipes....

Title:Contributing Writer Location:Williston, Vermont Education:B.S. in Dietetics, University of Vermont- A.O.S. in Baking and Pastry, Culinary Institute of America Expertise:Baking and pastry, healthy cooking, recipe testing and development, photography- 20-plus years in the food industry- Recipe tester and developer for EatingWell Experience Laura Kanya is a recipe developer and tester based in Vermont. She has been active in the food industry for more than two decades in various roles, including pastry chef, chef instructor, executive chef and director of operations in restaurants, resorts, catering, retail operations and food production companies....

Title: Recipe Developer, Nutrition WriterLocation: Waukee, IowaEducation: B.S. in Dietetics, Iowa State UniversityExpertise: Recipes, cooking, health, nutrition, digestion, metabolism, inflammation- Developed over 1,000 published recipes- Worked in Better Homes & Gardens test kitchenExperienceLaura Marzen, RD, LD, is known for developing approachable recipes using her attention to detail and relying on two decades of experience creating and testing recipes. She created and tested recipes while working in the Better Homes & Gardens test kitchen for over seven years....

ClosePhoto:Monica Schipper/Getty ImagesLooking to take your fall apple cider to the next level? Laura Prepon has the perfect way to do just that.In arecent Instagram video, the actor took store-bought apple cider and just three other ingredients to make the ultimate seasonal cocktail. Here’s how to make it—it’s actually super easy to prepare.Related:Laura Prepon Says This Plant-Based Protein Is Her Go-To for Quick and Easy Family MealsFirst, Prepon took her fresh ginger that she bought at the farmers' market and started chopping it up....

Photo: Getty Images As an actress, author, business owner and full-time mom, Laura Prepon is busier than ever. While you may know her fromOrange Is the New BlackandThat ’70s Show(we can’t wait for the reboot coming to Netflix soon!) Prepon is also the face of her innovative kitchenware line,PrepOn Kitchen. She also regularly posts cooking demonstrations on herYouTube channel. We were especially excited to sit down with Prepon through her recent sponsorship withVitaliteto discover more about her meal-prep techniques and philosophies....

Title:Recipe Developer Location:Ossining, NY Expertise:Food sourcing and sustainability, cooking, baking, plant-based cuisine, food waste reduction Experience Before her culinary career, Laura worked in public education for six years, both as a teacher and as a coach for educators, making her uniquely suited to share her enthusiasm for cooking in an approachable and informative way. Laura has always had a passion for food, but she was inspired to focus on plant-based cuisine after starting a CSA (Community Supported Agriculture) with her Brooklyn neighbors in 2011, which enabled her to develop relationships with local farmers....

Title:Contributing WriterEducation:Furman University, The Ohio State UniversityLocation:Atlanta, GeorgiaLaura Scholz is an Atlanta-based journalist and editor. The former wellness editor of Atlanta magazine, she has covered health, beauty, travel and food for notable outlets including The Atlanta Journal-Constitution, Bon Appétit, Eater, Real Simple, People, Travel + Leisure, Well + Good and Women’s Running. An avid runner and certified Pilates instructor, she has a background in public relations and corporate communications.EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990....

EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.

Title:Contributing WriterEducation:B.A. in Mass Communication/Media Studies, University of California, BerkeleyLocation:San Francisco, CaliforniaExpertise:American artisan cheese, cheese and wine pairing, culinary education Title:Contributing Writer Education:B.A. in Mass Communication/Media Studies, University of California, Berkeley Location:San Francisco, California Expertise:American artisan cheese, cheese and wine pairing, culinary education EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table....

Title:Contributing WriterEducation:B.S. in Nutrition and Dietetics, Samford University, Culinary degree from the Institute of Culinary EducationLocation:Birmingham, AlabamaExpertise:Recipe development, fast-casual dining, culinary educationLaura Zapalowski is a chef and recipe developer with over 15 years of experience in the culinary industry. Laura has worked forHealth,Southern Living, the Food Network, Hot & Hot Fish Club and two Emeril Lagasse restaurants, and contributed to the Hot & Hot Fish Club cookbook as a recipe developer and editor....