🧀 INGREDIENTS
One thing I love about this recipe is that it's incredibly easy to shop for. You really just need to make two stops at the grocery store: one in the produce section and one in the dairy section! A few things to note - when choosing zucchini, you'll want to be sure they'll fit the width of a 9x13 inch baking pan. As for the other vegetables, I chose baby bella mushrooms, Vidalia onion, and yellow bell pepper (but you can choose any of your favorites!)
3 medium zucchini, halved and hollowed out
1 15 oz. container ricotta cheese
1 cup shredded mozzarella cheese
1 cup shaved Parmesan cheese
1 Tablespoon Italian seasoning, divided
1 teaspoon salt, divided
1 Tablespoon olive oil
½ cup chopped mushrooms
½ cup chopped broccoli florets
½ cup chopped carrots
½ cup chopped bell pepper
½ cup chopped onion
½ teaspoon pepper
Preheat oven to 350° F.
Chop ends off zucchini; cut in half lengthwise and use a spoon to scoop out the insides. (Reserve for another recipe.) Place prepared zucchini in 9x13 inch baking pan.
In a small mixing bowl, combine ricotta with ½ Tablespoon Italian seasoning and ½ teaspoon salt. Spoon mixture evenly into zucchini boats.
In a medium skillet, heat olive oil over medium heat. Add chopped veggies, ½ Tablespoon Italian seasoning, ½ teaspoon salt, and ½ teaspoon pepper. Saute 5 minutes until veggies are al dente.
Divide sauteed vegetables evenly among zucchini boats; top with shredded mozzarella and Parmesan.
Bake at 350° 35-45 minutes, until zucchini is tender.
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