This one is a winner!
(Photo by Lorinda Fleming)
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4 zucchini, washed thoroughly
2 Tbsp. olive oil
2 tsp. garlic, minced
1/2 c. pizza sauce
1 c. cheese, shredded (your choice)
1/4 c. sliced mushrooms
1/4 c. sliced olives
1/4 c. cherry tomatoes, split
pepperoni, as many as you desire
Preheat oven to 350 degrees.
Line baking sheet with foil and spray with non-stick cooking spray.
Cut tops off zucchinis. Cut zucchinis in half, length ways. With a small spoon, gently scoop out the seeds from the centers of each zucchini. This becomes the canoe!
Mix oil and garlic together. Lightly spread in each canoe bottom. Salt & pepper, according to taste.
With a spoon, spread about 1 Tbsp. sauce into each canoe. Add mushrooms. Top with pepperoni. Next add cheese. Now take your tomato and olives and arrange on top of the cheese, nestling them in the cheese.
Bake for 25-30 min. You are looking for the zucchini to soften and the cheese to start to brown.
Total Fat: 8.6 g
Saturated Fat: 3.8 g
Polyunsaturated Fat: 3.8 g
Monounsaturated Fat: 1.5 g
Cholesterol: 21.3 mg
Sodium: 461.7 mg
Potassium: 288.0 mg
Total Carbohydrate: 6.3 g
Dietary Fiber: 2.0 g
Sugars: 2.3 g
Protein: 6.4 g
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