ZUCCHINI PIZZA BOATS

Ingredients (Serves 6) 

• 4 medium Zucchini 
• ½ teaspoon ground pepper 
• 1 tablespoon extra-virgin olive oil 
• ½ cup finely chopped white onion 
• 2 teaspoons finely chopped garlic 
• 1 ½ cups diced plum tomatoes 
• ½ cup reduced-sodium marinara sauce 
• ½ cup part-skim ricotta cheese 
• 12 slices turkey pepperoni, halved 
• 3 tablespoons sliced black olives 
• 3 tablespoons finely grated Parmesan cheese 
• ½ cup shredded part-skim mozzarella cheese 
• 2 tablespoons thinly sliced fresh basil 
• ¼ teaspoon crushed red pepper 

Cooking 

1. Preheat oven to 350 degrees F.  
2. Cut each zucchini in half lengthwise and, using a teaspoon, remove most of the flesh. 
3. Coarsely chop half of the flesh; discard the remaining flesh or reserve it for another use. 
4. Place the zucchini shells on a baking sheet and sprinkle with pepper. Bake until just tender, 8 to 10 minutes. 
5. 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.  
6. Stir in tomatoes and marinara sauce; cook, stirring occasionally, until the liquid evaporates, about 2 more minutes.  
7. Divide the zucchini mixture evenly among the zucchini shells. Top evenly with ricotta, pepperoni and olives. Sprinkle with Parmesan and mozzarella. 
8. 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.  
9. Top with basil and crushed red pepper.

Nutrition Per Serving (2 Boats) 

• 241 calories 
• 4.5 g total fat 
• 5.6 g saturated fat 
• 28 mg cholesterol 
• 498 mg sodium 
• 911 mg potassium 
• 17.2 g carbohydrates 
• 3.8 g fiber 
• 9 g sugar 
• 13 g protein 
• 1575 IU vitamin a iu 
• 47 mg vitamin c 
• 75 mcg folate 
• 79 mg calcium 
• 2 mg iron 
• 64 mg magnesium