Cheesy zucchini boats
You’ll be amazed at how much flavor you get from such few ingredients, as well as how indulgent these zucchini boats seem while actually being pretty light. They’re quite easy to make, too, thanks to mozzarella string cheese, which fits perfectly into each zucchini half. To easily hollow out the zucchini, use a melon baller and opt for the smaller scoop. Two stuffed boats make for a satisfying vegetarian main dish; you can also serve one per person as a side dish.
4 medium, about 6 to 7 inches long
No sugar added fat free marinara sauce
Light mozzarella string cheese
Crushed red pepper flakes
- Preheat oven to 400°F. Cut each zucchini in half lengthwise; scoop out seedy middle from each half using a melon baller or small spoon. Arrange zucchini halves on a large baking sheet; sprinkle with salt and black pepper. Spoon 1 tablespoon marinara sauce down the center of each zucchini half; place 1 cheese stick in each.
- Bake at 400°F until cheese is melted and zucchini is tender when pierced with a knife, about 20 minutes. Sprinkle evenly with red pepper.
- Serving size: 2 zucchini boats