I got a bunch of great looking zucchinis at the farmers market and was looking to make a simple side to go with the main dish I had made. Since I had some ricotta and some jarred pasta sauce in the fridge just hanging out, I decided to put them to use. I wasn't sure whether to cut up the zucchini into slices and toss it with the tomato sauce and ricotta or make a stuffing out of it. It looks much prettier as a zucchini boat :) . Super simple to make and took practically no time to prep. I could totally eat these as a first course or as a side to any meal - they are just so tasty!!
I used Newman's Own Organic Tomato and Basil Pasta Sauce as the sauce (my favorite go-to sauce). Any pasta sauce you enjoy will work in this dish. I chose to not cook the zucchini too much, because I like my veggies to have a bite to them. Baking the boat helps dry them out some - since zucchini can be quite wet. By omitting the bread crumbs this dish is gluten-free and low carb. Happy eating!
Baked Italian Zucchini Boats
Prep Time: < 5 minutes
- 1 large zucchini, split in half horizontally (2 pieces)
- 2 tbsp part skim ricotta cheese, divided
- 2 tbsp jarred organic pasta sauce, divided
- 1 tbsp whole wheat breadcrumbs, divided
- 1 tbsp fresh grated Parmigiano Reggiano, divided
- fresh parsley, minced
- salt and pepper, to taste
Preheat the oven to 400F and get a cookie sheet out to place the boats on.
Take the zucchini halves and scoop out the center some with a spoon. Just enough to make a "boat".
Spread 1 tbsp of ricotta and 1 tbsp of tomato sauce on each half.
Sprinkle the parsley, 1/2 tbsp of breadcrumbs and Parm on top of the tomato sauce.
Salt and pepper to taste and lightly spray with a little oil over the breadcrumb topping.
Bake at 400F for 25 minutes, or until the zucchini is slightly soft. Serve warmed
Nutritional Info per serving:
Calories: 100 ; Fat: 3g ; Carbohydrate: 12.5g ; Fiber: 2.5 ; Sugar: 4g ; Protein: 5.5g