Low Carb Zucchini Pizza

4 serving zucchini-1 medium w/skin-data for entire zucchini (by CHRISSIET01)
1 cup, chopped Onions, raw
1.5 serving Amy's Kitchen Family Marinara Pasta Sauce, 1/2 cup
1 cup Ricotta Cheese, whole milk
1.5 cup Cheese - Kraft Mozzerella Shredded
0.25 cup Kraft Freshly Shaved Parm (by CLAIRSEAN)
2 oz Tomato, grape (3oz = appro 12 tomatoes)
.25 cup, pieces or slices Mushrooms, fresh

Preheat oven to 450 degrees F. Slice Zucchini in half lengthwise and slice insides to make scooping out the interiors easier. Chop onion. Use kitchen shopper to pulse Zucchini flesh, Onion, Garlic until a smooth blend. Then put into a mixer with 3/4 cup Mozzarella, Parmeasan Cheese and Italian Seasoning. Mix well. Divide into the Zucchini shells. Spread Marinara Sauce on top. Then sprinkle with remaining Mozzerella. Top with sliced tomatoes and mushrooms or whatever you like. Bake until golden brown for 20 - 30 minutes. May garnish with parmeasan and fresh basil before serving (not included in nutritional calc).

Serving Size: Makes 8 zucchini boats which is 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MARTS09.