2 medium zucchini, sliced in half lengthwise olive oil, for brushing 1 cup part-skim mozzarella 3/4 cup cooked brown or white rice 2 tbsp tomato sauce 2 tbsp chopped black olives 1/2 tsp Paula Deen's House Seasoning 2 dashes hot sauce, or to taste
1. Preheat the oven to 400°F.
2. Brush the cut sides of the zucchini with the oil and place cut side down on a rimmed baking sheet. Bake for 15 minutes, until tender. Using a teaspoon, gently scoop the flesh from the zucchini into a medium bowl, being real careful to leave the shells intact. Lower the oven temperature to 350°F.
3. To the zucchini flesh, add 3/4 cup of the mozzarella, the rice, tomato sauce, olives, basil, House Seasoning, and hot sauce and mix well. Fill the zucchini shells with the mixture and top with the remaining 1/4 cup mozzarella. Bake until the cheese is melted and the stuffing is heated through, 10 to 12 minutes.
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