Lunch: Bruschetta Stuffed Zucchini Boats

You should try to fill half your plate nonstarchy veggies, which means you have to be creative so you don't get bored with the same recipes. These zucchini boats are quick, easy and a delicious change to steamed veggies.

Ingredients

2 large zucchini
2 tsp olive oil
1/8 tsp ground black pepper
1/2 cup jarred bruschetta
4 tsp grated parmesan cheese

Instructions

Trim and discard the zucchini ends. Cut each zucchini in half lengthwise.
Using a spoon, scoop out the middle of the zucchini and leave a thin base at the bottom so the "boat" can be stuffed. Place the scooped-out centers into a small bowl; set aside.
Bring a medium pot of salted water to a boil. Blanch the zucchini boats just until they begin to soften, about 2-3 minutes. Immediately place the zucchini boats in a bowl of iced water. Drain the zucchini and place it on a baking sheet.
Heat the olive oil in a medium skillet over medium heat. Sprinkle the reserved zucchini mixture with black pepper; add to the pan, and sauté about 6-8 minutes. Stir in the bruschetta; lower the heat and simmer for 3 minutes.
Spoon the bruschetta mixture evenly into the four zucchini boats. Sprinkle each zucchini boat with 1 tsp parmesan cheese.
Heat the broiler. Broil the stuffed zucchini boats until slightly golden, about 2-3 minutes; watch closely to avoid burning.
MAKE IT GLUTEN-FREE: Confirm ingredients, including bruschetta, are gluten-free and this recipe can be made gluten-free.
Choices: 2 Nonstarchy Vegetable, 1/2 Fat

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