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Zucchini squash boats recipe

Makes 8 servings


  • 2 medium zucchini
  • 2 medium yellow squash
  • 1 (15 oz.) can of northern beans
  • 15 oz. ricotta cheese
  • 2 cups shredded mozzarella
  • 1 (15 oz.) can of northern beans
  • 1 cup cubed sweet potatoes
  • 1 (12 oz.) frozen riced cauliflower
  • 1 cup diced fresh mushrooms
  • 1 small onion, minced
  • 1 cup minced celery
  • 1 egg 
  • ½ cup plain bread crumbs
  • ½ cup marinara sauce
  • 1 Tbsp. olive or canola oil


Preheat oven to 375 degrees F. Rinse zucchini and squash with water, pat dry. Using a vegetable knife, cut each squash lengthwise. Using a soup spoon or ice cream scoop remove vegetable flesh and seeds. Lay squash boats lengthwise, flesh side up in a 9x11 baking dish. Set aside.
In a large skillet, heat oil and sautee the sweet potato, cauliflower, mushrooms, onion and celery until crisp tender (approximately five minutes). Transfer to a large bowl and combine with beans, marinara sauce, ricotta cheese, egg and breadcrumbs.
Spoon filling into the boats and top with shredded mozzarella. Bake in oven for 30 minutes.

Nutritional analysis per serving: 370 calories, 19 g fat, 26 g protein, 26 g carbohydrate, 5 g fiber, 560 mg sodium

**To make this recipe include meat, add one lb. ground chicken. Cook ground chicken until well done. Cool slightly and add to vegetable stuffing.

Nutritional analysis per serving (including chicken): 450 calories, 12 g fat, 35 g protein, 26 g carbohydrate, 5 g fiber, 600 mg sodium

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