Italian Zucchini Boats
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- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions
2 whole Zucchinis (washed, large)2/3 cup Ricotta Cheese, skim1/2 cup grated carrots1/2 cup fresh white mushrooms (chopped into small pieces)1.5 teaspoons Basil2 cloves of Garlic1/4 cup chopped onions2 tablespoons Grated Parmesan cheese2 tablespoons lemon juice1/8 cup hot waterOlive oil (for the pan)
Preheat oven to 420 degrees
Clean the zucchini and cut off ends. Cut the Zucchini in half long-ways and side-ways, creating 4 pieces about equal in size.
Use a spoon to take out the seeds/centers of the zucchini (you can save these to make a soup, or compost them)
Place your zucchini boats on a lightly oiled baking pan.
In a bowl, combine all other ingredients. Mix thoroughly.
Spread mixture onto each boat, divide evenly between all 8.
Bake for about 20 minutes, or until the zucchini is softened and the topping turns golden brown.
Number of Servings: 8
Recipe submitted by SparkPeople user NEENAWRITES.
Clean the zucchini and cut off ends. Cut the Zucchini in half long-ways and side-ways, creating 4 pieces about equal in size.
Use a spoon to take out the seeds/centers of the zucchini (you can save these to make a soup, or compost them)
Place your zucchini boats on a lightly oiled baking pan.
In a bowl, combine all other ingredients. Mix thoroughly.
Spread mixture onto each boat, divide evenly between all 8.
Bake for about 20 minutes, or until the zucchini is softened and the topping turns golden brown.
Number of Servings: 8
Recipe submitted by SparkPeople user NEENAWRITES.
Nutritional Info Amount Per Serving
- Calories: 56.1
- Total Fat: 2.1 g
- Cholesterol: 7.3 mg
- Sodium: 57.8 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 1.6 g
- Protein: 3.8 g
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