Servings: 4 | WW Points: 6 points per serving
Ingredients:
- 4 medium zucchini, halved & scooped – 0 points
- 1 tsp olive oil – 1 point
- 1 small onion, chopped – 0 points
- 2 garlic cloves, minced – 0 points
- 8 oz mushrooms, sliced – 0 points
- 3 cups spinach (or 1.5 cups frozen, drained) – 0 points
- 1/2 cup part-skim ricotta – 3 points
- 1/4 cup part-skim mozzarella – 1 point
- 2 tbsp grated Parmesan – 1 point
- 1/2 tsp oregano, salt & pepper – 0 points
- 1/4 tsp red pepper flakes (optional) – 0 points
- Fresh basil for garnish – 0 points
Instructions:
- Preheat oven to 375°F (190°C). Prep zucchini boats, drizzle with 1 tsp olive oil, salt, and pepper. Roast 15–20 mins.
- Sauté onion in a nonstick pan (skip extra oil if you like) until soft, then add garlic, mushrooms, and spinach; cook until soft.
- Mix filling: Combine veggie mix with ricotta, 1/4 cup mozzarella, Parmesan, oregano, salt, pepper, and red pepper flakes.
- Stuff zucchini boats with filling, top with remaining 1/4 cup mozzarella.
- Bake 15–20 mins until bubbly. Garnish with basil and serve warm.
Notes & Tips:
- Using part-skim ricotta and mozzarella keeps points low without sacrificing creaminess.
- You can prep these ahead and bake them fresh for dinner — super convenient.
