Paula Deen's Zucchini Boats

Zucchinis are a great addition to your daily diet. Stuffed zucchini is a creative way to pack flavor into a meal without the excess fat and calories. 

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2 Medium zucchini (sliced in half lengthwise)
Olive oil (for brushing)
1 cup Part-skim mozzarella
3/4 cup Cooked brown or white rice
2 tbsp Tomato sauce
2 tbsp Chopped black olives
1/2 tsp Paula Deen's House Seasoning
2 dashes Hot sauce (or to taste)

Preheat the oven to 400°F.

Brush the cut sides of the zucchini with the oil and place cut side down on a rimmed baking sheet. Bake for 15 minutes, until tender. Using a teaspoon, gently scoop the flesh from the zucchini into a medium bowl, being real careful to leave the shells intact. Lower the oven temperature to 350°F.

To the zucchini flesh, add 3/4 cup of the mozzarella, the rice, tomato sauce, olives, basil, House Seasoning, and hot sauce and mix well. Fill the zucchini shells with the mixture and top with the remaining 1/4 cup mozzarella. Bake until the cheese is melted and the stuffing is heated through, 10 to 12 minutes.

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