Stuffed Florida Zucchini and Yellow Squash Parmesan

Ingredients

Preparation

Preheat oven to 375 degrees. Cut off stem side of zucchini or yellow squash. Cut zucchini or yellow squash evenly in half lengthwise. Using a small spoon, scoop out seeds from each half to create room to hold other ingredients. Preheat a large sauté pan over medium-high heat. Add 1 teaspoon of olive oil to the preheated pan. Season the zucchini or yellow squash with salt and pepper. Place the zucchini or yellow squash skin side-up in the sauté pan and cook for about 2 minutes on both sides. Remove from pan and place on a cookie sheet skin side -own. In a small mixing bowl, combine panko, 1 tablespoon olive oil, chopped basil and Parmesan cheese. Season ingredients to taste with salt and pepper. Stir to combine. Evenly distribute ricotta cheese and marinara sauce on top of zucchini or yellow squash. Top yellow squash and zucchini with shredded mozzarella cheese. Evenly sprinkle breadcrumb topping mixture on top of zucchini or yellow squash. Bake stuffed zucchini or yellow squash for 10 minutes, or until topping is golden brown and cheese is bubbly. Remove from oven and let cool slightly. Serve warm.

Nutrition

• Calories Per Serving177
• Fat10g
• Cholesterol27mg
• Sodium311mg
• Carbohydrates9g
• Fiber1g
• Protein9g