Step 1

Preheat oven to 350° F.

Step 2

Chop ends off zucchini; cut in half lengthwise and use a spoon to scoop out the insides. (Reserve for another recipe.) Place prepared zucchini in 9x13 inch baking pan.

Step 3

In a small mixing bowl, combine ricotta with 1/2 Tablespoon Italian seasoning and 1/2 teaspoon salt. Spoon mixture evenly into zucchini boats.

Step 4

In a medium skillet, heat olive oil over medium heat. Add chopped veggies, 1/2 Tablespoon Italian seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Saute 5 minutes until veggies are al dente.

Step 5

Divide sauteed vegetables evenly among zucchini boats; top with shredded mozzarella and Parmesan.

Step 6

Bake at 350° 35-45 minutes, until zucchini is tender.