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Nutrition Facts
Serving Size 242 g
(Approx. 4 Servings)
Amount Per Serving
Calories 80 Calories From Fat 30
% Daily Value*
Total Fat 3.5 g 5%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 200 mg 8%
Total Carbohydrate 9 g 3%
Dietary Fiber 2 g 8%
Sugars 5 g
Protein 4 g
Vitamin A 45% Iron 6%
Vitamin C 50% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Italian Zucchini Boats

Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
4  People


Recipe makes 4 Servings

2 Tsp olive oil
8 Oz mushrooms, rough chopped
1/4 Tsp kosher salt
1/4 Tsp black pepper
2 garlic cloves
1/2 Lb Campari tomatoes, quartered
1/4 cup(s) white wine
2 1/2 Oz baby spinach
1 Tbsp fresh basil, chopped
4 Tsp grated Parmesan cheese
2 zucchini, sliced in half and seeds removed with spoon
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Place oil in a large non-stick pan over medium heat. Once hot, add mushrooms, salt and pepper. Sauté a few minutes until mushrooms begin to brown.
Add garlic and tomatoes, and cook about 3 to 5 minutes or until tomatoes start to break down.
Stir in wine and all to reduce 3 minutes.
Add spinach and basil, and cook an additional minute.
Spoon about 1/3 cup of mushroom and tomato mixture into prepared zucchini boats and top with a teaspoon of Parmesan cheese.
Bake 15 to 20 minutes or until zucchini is fork tender.
Chef's Note: Serve with a teaspoon of pesto and pair with a Caprese salad.


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