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Photo: Jen Causey
Prep Time:25 minsAdditional Time:25 minsTotal Time:50 minsServings:4Yield:8 boatsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:25 minsTotal Time:50 minsServings:4Yield:8 boats
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:25 mins
Additional Time:
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Yield:8 boats
Yield:
8 boats
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4medium zucchini½teaspoonground pepper1tablespoonextra-virgin olive oil½cupfinely chopped white onion2teaspoonsfinely chopped garlic1 ½cupsdiced plum tomatoes½cupreduced-sodium marinara sauce½cuppart-skim ricotta cheese12slicesturkey pepperoni, halved3tablespoonssliced black olives3tablespoonsfinely grated Parmesan cheese½cupshredded part-skim mozzarella cheese2tablespoonsthinly sliced fresh basil¼teaspooncrushed red pepper
Cook Mode(Keep screen awake)
Ingredients
4medium zucchini
½teaspoonground pepper
1tablespoonextra-virgin olive oil
½cupfinely chopped white onion
2teaspoonsfinely chopped garlic
1 ½cupsdiced plum tomatoes
½cupreduced-sodium marinara sauce
½cuppart-skim ricotta cheese
12slicesturkey pepperoni, halved
3tablespoonssliced black olives
3tablespoonsfinely grated Parmesan cheese
½cupshredded part-skim mozzarella cheese
2tablespoonsthinly sliced fresh basil
¼teaspooncrushed red pepper
DirectionsPreheat oven to 350 degrees F. Cut each zucchini in half lengthwise and, using a teaspoon, remove most of the flesh, leaving 1/2-inch-thick shells. Coarsely chop half of the flesh; discard the remaining flesh or reserve it for another use. Place the zucchini shells on a baking sheet and sprinkle with pepper. Bake until just tender, 8 to 10 minutes.Meanwhile, heat oil in a medium skillet over medium-high heat. Add the chopped zucchini, onion and garlic; cook until the onion starts to soften, 3 to 4 minutes. Stir in tomatoes and marinara sauce; cook, stirring occasionally, until the liquid evaporates, about 2 more minutes. Divide the zucchini mixture evenly among the zucchini shells. Top evenly with ricotta, pepperoni and olives. Sprinkle with Parmesan and mozzarella.Switch oven to broil and place a rack 8 inches from the heat. Broil the zucchini boats until the cheese is browned, about 5 minutes. Top with basil and crushed red pepper.Originally appeared: EatingWell.com, May 2020
Directions
Preheat oven to 350 degrees F. Cut each zucchini in half lengthwise and, using a teaspoon, remove most of the flesh, leaving 1/2-inch-thick shells. Coarsely chop half of the flesh; discard the remaining flesh or reserve it for another use. Place the zucchini shells on a baking sheet and sprinkle with pepper. Bake until just tender, 8 to 10 minutes.Meanwhile, heat oil in a medium skillet over medium-high heat. Add the chopped zucchini, onion and garlic; cook until the onion starts to soften, 3 to 4 minutes. Stir in tomatoes and marinara sauce; cook, stirring occasionally, until the liquid evaporates, about 2 more minutes. Divide the zucchini mixture evenly among the zucchini shells. Top evenly with ricotta, pepperoni and olives. Sprinkle with Parmesan and mozzarella.Switch oven to broil and place a rack 8 inches from the heat. Broil the zucchini boats until the cheese is browned, about 5 minutes. Top with basil and crushed red pepper.
Preheat oven to 350 degrees F. Cut each zucchini in half lengthwise and, using a teaspoon, remove most of the flesh, leaving 1/2-inch-thick shells. Coarsely chop half of the flesh; discard the remaining flesh or reserve it for another use. Place the zucchini shells on a baking sheet and sprinkle with pepper. Bake until just tender, 8 to 10 minutes.
Meanwhile, heat oil in a medium skillet over medium-high heat. Add the chopped zucchini, onion and garlic; cook until the onion starts to soften, 3 to 4 minutes. Stir in tomatoes and marinara sauce; cook, stirring occasionally, until the liquid evaporates, about 2 more minutes. Divide the zucchini mixture evenly among the zucchini shells. Top evenly with ricotta, pepperoni and olives. Sprinkle with Parmesan and mozzarella.
Switch oven to broil and place a rack 8 inches from the heat. Broil the zucchini boats until the cheese is browned, about 5 minutes. Top with basil and crushed red pepper.
Originally appeared: EatingWell.com, May 2020
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Nutrition Facts(per serving)241Calories15gFat17gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
