Baked Stuffed Zucchini Boats
For the summer days, when zucchini is plentiful. For the rest of the year, a special side dish.
- Calories 185
- Fat 7 g
- Saturated Fat 3.5 g
- Carbohydrates 21 g
- Fibre 5.5 g
- Sodium 410 mg
- Potassium 940 mg
- Folate 100 mcg
- Iron 3 mg
- Calcium 243 mg
- 3–4 medium zucchini
- 1 cup (250 mL) Marinara Sauce Plus*
- 6 Tbsp (90 mL) crumbled oregano, sundried tomato feta cheese
- 85 g (3 oz) sundried tomatoes
- 1 cup (250 mL) grated mozzarella
Preheat oven to 220°C (425°F).
Slice zucchini in half lengthwise and remove seeds. Place on cookie sheet.
Sprinkle 1 Tbsp (15mL) feta cheese in each zucchini. Place approximately 2 – 3 Tbsp (30-45 mL) Marinara Sauce Plus in each zucchini. Place 3–4 dried tomatoes on top of sauce and then top with mozzarella cheese.
Bake until cheese is golden and bubbly and zucchini is tender.