Baked Cheesy Marinara Zucchini

Ingredients

• Pam cooking spray

  Oil, original

  4 spray , about 1/3 second or 1g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Artichokes

  (globe or french), cooked, boiled, drained, with salt

  2 cup hearts or 336g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

• Ricotta cheese

  Part skim milk

  4 tbsp or 62g

• Parsley

  Raw

  4 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Oregano

  Spices, dried

  ¼ tbsp, ground or 2g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  1 cup or 257g

Directions

1. Preheat the oven to 350°F and spray a large baking pan with cooking spray.
2. Cut the zucchini lengthwise and scoop out the center, leaving a 1/4-inch shell. Reserve the scooped-out zucchini.
3. Spray the zucchini shells with cooking spray and bake for 15 minutes.
4. Coarsely chop the reserved zucchini and artichokes, squeezing out any excess water.
5. In a bowl, mix the chopped zucchini and artichokes with Parmesan cheese, ricotta cheese, parsley, salt, pepper, and oregano. Add the marinara sauce and combine well.
6. Fill each zucchini shell with the mixture and bake for an additional 20 minutes.
7. Serve and enjoy!

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