• 2 medium zucchini

• 1 teaspoon olive oil

• 1/2 teaspoon garlic powder

• salt & pepper, to taste

• 4 tablespoons of your favorite marinara sauce

• 1/2 cup low-fat shredded mozzarella cheese

• 4 tablespoon grated parmesan cheese

• Italian seasoning, to taste

1. Preheat oven or toaster oven to 400ºF. Line baking sheet with parchment paper or foil for easy clean up.

2. Cut off stems of zucchini and slice each zucchini in half lengthwise. Scoop out the seeds with a spoon to create the “boat.” Arrange on baking sheet with flesh facing up.

3. Brush the inside of each zucchini half with olive oil then sprinkle with garlic powder, salt and pepper.

4. Place a heaping tablespoon of marinara sauce inside each half. Sprinkle with mozzarella and parmesan.

5. Place any toppings you are using on top of cheese. Sprinkle with Italian seasoning.

6. Bake for 12-18 minutes (bake time varies depending on size of zucchini and how tender you want them).

7. Remove from oven and serve warm with love!

Leftovers can be stored in an air-tight container in the refridgerator for up to 3 days.