Tomato & Herb Stuffed Zucchini Boats

makes 2 servings


2 large zucchini, halved lengthwise

2 Tbsp olive oil

1/3 cup egg whites

10 cherry tomatoes, quartered

2 green onions, diced (white & light green parts. Use dark green parts for garnish)

1 Tbsp. chopped fresh Italian parsley

1 Tbsp. chopped fresh oregano

2 Tbsp. toasted pine nuts (plus more for garnish)

Sea salt and pepper to taste


1. Preheat oven to 475.

2. Use a spoon to hollow out and remove the seedy part of the zucchini. Brush zucchini halves with olive oil and season with salt and pepper. Set aside.

3. Add all other ingredients to a medium bowl and stir to combine. Season with salt and pepper. 

4.  Line a baking sheet with parchment paper. Place zucchini on the baking sheet. 

5. Using a large spoon, fill each zucchini halve with the veggie mixture. Bake for about 15 minutes, until tops are golden brown and crispy. Enjoy!