Paula Deen’s Secret to Losing 42 Lbs Without Sacrificing Flavor!

Ingredients

• 4 medium Zucchini (washed, ends trimmed)
• 1 cup Brown Rice (cooked, cooled)
• 1/2 cup Tomato Sauce (no‑added‑sugar preferred)
• 1/4 cup Black Olives (pitted and chopped)
• 1/2 cup Low‑Fat Shredded Mozzarella Cheese (optional for extra melt)
• 1 tablespoon Olive Oil (for brushing zucchini boats)
• 1/4 teaspoon Salt (or to taste)
• 1/8 teaspoon Black Pepper (freshly ground)

Instructions

1. Prepare Zucchini Boats

   Preheat the oven to 375°F. Trim the ends off each zucchini, then slice each lengthwise about 1/4‑inch deep to create a boat shape. Using a spoon, gently scoop out the flesh, leaving a 1/4‑inch border so the shell doesn’t tear.

   Time: PT10M

   Temperature: 375°F

2. Make the Filling

   In a mixing bowl combine the cooked brown rice, tomato sauce, chopped black olives, shredded cheese, salt, and pepper. Mix until evenly distributed.

   Time: PT5M

3. Stuff the Boats

   Spoon the filling into each zucchini boat, pressing gently with the back of the spoon to pack it in. Fill them to the top but avoid over‑stuffing which can cause spilling during baking.

   Time: PT5M

4. Bake

   Arrange the stuffed boats on a parchment‑lined baking sheet. Bake for 15‑20 minutes, or until the zucchini is tender and the cheese is melted and lightly golden.

   Time: PT20M

   Temperature: 375°F

5. Serve

   Remove from oven, let cool for 2 minutes, then serve warm as a side dish or light appetizer.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

22 g

Fat

5 g

Fiber

3 g