Cheesy zucchini boats
3
Points®
Total time: 28 min • Prep: 8 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Uncooked zucchini
4 medium, about 6 to 7 inches long
Kosher salt
¼ tsp
Black pepper
¼ tsp
No sugar added fat free marinara sauce
½ cup(s)
Light mozzarella string cheese
8 stick(s)
Crushed red pepper flakes
¼ tsp
Instructions
1
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.
2
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.
3
Serving size: 2 zucchini boats
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