Some days you need to keep cooking simple & light, and if you’re looking for a quick nutritious meal, here’s a simple way to add some flavorful veggies to your day.

You might consider it a lighter & much easier version of “low carb” lasagna, and it makes for a filling meal that’s heavy on flavor but lower in calories than other pasta-heavy dishes.

To kick up the veggie power, you could always jazz it up with a side salad & some Italian herb-spiced potatoes if you needed some extra starchy carbs. Or a side of cheesy garlic bread, which is always a plus in my book.

It’s also versatile enough to create different combinations, so if you were a bigger fan of Mexican flavors, you could stuff them with some leftover beans or taco meat & top them with some cheddar, monterey jack, or queso fresco.

Italian Zucchini Boats

6 to 8 small zucchini or yellow squash
1 16-oz jar favorite (or homemade) marinara
1 to 1.5 lbs ground beef, turkey, or meatless substitute
Mozzarella and asiago for topping (or dairy-free version if you prefer)

Sauce prep

Brown turkey (or other selection) in saucepan over medium heat until cooked through. Drain excess moisture and fat & return pan to burner.

Add jarred or homemade marinara & cook until heated through.

Can be done simultaneously with zucchini prep to save time.

Zucchini prep

Preheat oven to 375 degrees Fahrenheit.

Slice zucchini lengthwise & scoop out the seedy middle, leaving approximately 1/4 inch around the edges (or more if you’d like – it’s all personal preference).

Place them skin-side down (cut-side up) on a roasting pan; add salt & pepper.

Roast approximately 10 to 15 minutes until just soft (longer if you like them even softer).

Can be done simultaneously with sauce prep to save time.

Assemble & bake

Place heated sauce mixture into boats & top with cheese of choice. Broil 1 to 2 minutes or until cheese is lightly browned.