3 small zucchini, each about 6 inches long
1 tbsp olive oil
1 onion, chopped
1 ripe tomato, seeded and chopped
1 tbsp chopped fresh rosemary
Wash zucchini and trim ends. Slice 2 of the zucchini lengthwise. With a spoon or small melon-baller, scoop out the flesh, making a "boat" out of each of the 4 zucchini halves. Chop the flesh into small squares, along with the third zucchini.
Heat the oil in a large skillet over medium heat. Cook the onion, tomato, fresh rosemary, and chopped zucchini about 5 minutes.
Meanwhile, put the zucchini boats into a small baking dish and preheat the oven to 350°F. When the vegetables are finished sautéing, spoon the mixture into the zucchini boats. Put in the oven and bake for about 15 minutes, or until zucchini boats are tender.
Each serving contains about 64 calories, 3.5 g fat (less than 1 g saturated fat, 0 g trans fat), 0 mg cholesterol, 12 mg sodium, 7 g carbohydrates, 2 g dietary fiber, 4 g sugars, and 1 g protein.
CHOC Children's is affiliated with the UC Irvine School of Medicine