about 1 cup of zucchinifinely chopped (from the middle of zucchini)
½tspsalt
½tspchili powder
½tspdried oregano
½tspdried basil
¼tspblack pepper
½cupcrushed tomatoes
½cupricotta cheese
Instructions
Preheat oven to 350°F. Place zucchini halves on a baking sheet lined with parchment paper. Use a melon baller or a knife to scoop out the middle part of the zucchini. Chop the zucchini finely and set aside.
In a large skillet, heat canola oil over medium-high heat. Add chopped onions and cook for about 2 minutes or until softened. Add minced garlic, mushrooms, zucchini, and spices. Stir until evenly combined and add crushed tomatoes. Cook for 2-3 minutes until mushrooms have softened. Taste for seasoning and adjust if needed. Remove from heat.
Evenly spoon sauce mixture into zucchini boats. Top with dollops of ricotta cheese. Bake in the oven for 25 minutes. Broil for 2-3 minutes, until cheese bubbles. Let cool slightly before serving.
Notes
If you make this recipe, be sure to take a picture and share it with me on Instagram or Twitter by tagging me @NutritionbyNaz.