| 7 | 35 | 208 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 2 |
| 2 tbsp | Basil, fresh (chopped) |
| 1/2 cup | Cherry Tomatoes (sliced) |
| 1/4 cup | Kalamata olives (chopped) |
| 1/2 cup | Marinara pasta sauce (or pizza sauce) |
| 1/4 medium | Red onion (sliced) |
| 4 medium | Zucchini |
| 1/4 cup | Nutritional yeast (optional) |
1. Preheat oven to 400 F.
2. Cut the zucchini in half lengthwise and scoop out the inside seeds. To help them lay flat on the pan, you can also cut a piece off the bottom of the “boat” to create a flat surface.
3. Mix tomato sauce and nutritional yeast (if using).
4. Spread a light layer of sauce (about 1 tablespoon) inside each zucchini.
5. Top with onions, olives, and tomatoes.
6. Bake for 20-25 minutes, until zucchini is tender (but not mushy).
7. Top with basil and serve.
| Vegetables | 6.8 |
