4 medium zucchini
1 tablespoon extra-virgin olive oil, plus extra to drizzle on top of zucchini
Salt and pepper, to taste
1 small onion, diced
½ bell pepper, diced
2 cloves garlic, minced
6-8 cherry tomatoes, cut in half
Fresh herbs, such as basil, oregano, and parsley, about 1-2 teaspoons chopped
1/3 cup grated parmesan cheese
½ cup shredded low-fat mozzarella cheese
1 cup low sodium pasta or marinara sauce
Directions1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
2. Cut the stem off the zucchini and slice it in half lengthwise. Scoop out the soft center flesh with a spoon or melon scoop and set aside. Place the zucchini halves on the baking dish. Drizzle with olive oil and sprinkle with salt and pepper.
3. Finely chop the scooped zucchini flesh and set aside again. Heat 1 tablespoon of olive oil in a large skillet over medium heat and sauté the zucchini flesh, onion, pepper and garlic until soft and tender.* Add the tomatoes and a small amount of salt and pepper. Sauté until the tomatoes are soft. Turn off the heat and stir in the fresh herbs and parmesan cheese.
4. Spoon the mixture evenly into each zucchini canoe. Top with marinara sauce and mozzarella cheese. Bake for 15-20 min until cheese is melted and zucchini is tender.