Caprese Zucchini Boats

Preheat the oven to 350 °F.

Halve the zucchinis and spoon out the pulp. Line a baking tray with parchment paper and place the zucchini halves on top with the cutting side facing up.

• 2 Zucchinis (~ 15.5 oz)

Rub the zucchinis with garlic, drizzle with olive oil and season with salt, pepper, and oregano.

• ½ Garlic clove (~ 0.1 oz)
• 2 tsp Olive oil
• Salt
• Black pepper
• ½ tsp Oregano leaves, dried

Bake for approx. 15 minutes on the middle rack of the oven until the zucchini halves are soft.

Put the tomato sauce, salt, pepper, and oregano into a bowl and mix well.

• 3 ⁠½ Tbsp Tomato sauce, canned
• Salt
• Black pepper
• ½ tsp Oregano leaves, dried

Cut the mozzarella and tomatoes into thin slices. Grate the Parmesan.

• 4.4 oz Mozzarella, reduced fat
• 3.5 oz Cherry tomatoes
• 1.1 oz Parmesan cheese

Take the baking tray out of the oven and fill the zucchinis with tomato sauce and tomatoes. Top with the mozzarella and sprinkle with Parmesan and bake for approx. 10-12 minutes until the cheese is melted and starts to brown.

Chop the basil and use as a garnish for your stuffed zucchinis.

• 5 leaves of Basil, fresh (~ 0.1 oz)

Enjoy your meal!