Baked Zucchini Boats

Three weeks of gluten free eating sure does a body good! We’ve lost a little bit of weight, sleep better, wake up better and don’t feel so sluggish and lethargic. I can actually get out of bed in the morning when my alarm goes off and without feeling like the first person that talks to me is going to get a knuckle sandwich. It’s kind of amazing.
This here recipe is a great simple side dish that is nutritious and easy to whip together. It’s gluten free to boot. I threw it on a plate with some pork chops and called it dinner. It really can’t get more perfect than that.

INGREDIENTS
2 Zucchini – Halved lengthwise
2 Tbsp Olive Oil
Salt & Pepper
6 Roma Tomatoes
2 or 3 Tbsp Cornmeal
Fontina-Mozzarella-Parmesan or Non-Dairy Alternative
Fresh Basil

METHOD
– Preheat the oven to 350 degrees fahrenheit
– Using a spoon scoop out most of the seeds of the zucchini. Brush with olive oil and salt and pepper.
– Put tomato slices along the length of the zucchini, springkle with cornmeal and bake for 25-30 minutes
– Remove from oven and put a small slice of cheese where each tomato slice meets (or if you’re a cheese lover, you can just cover the whole thing in cheese!) Sprinkle some freshly sliced basil overtop and put back in the oven. Bake for another 10-15 minutes
– Serve

NUTRITIONAL INFO
Serves 4-6
Weight Watchers points per serving – 6 (Based on 4 servings)
Calories – 223.4
Fat – 13.9g
Fibre – 4.2g
Sodium – 252 mg
Carbohydrates – 14g
Protein – 12.6g

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