• 2 medium or 3 small zucchini
• 1/2 cup tomato based pasta sauce
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons parmesan cheese

1. Heat oven to 350 degrees.

2. Wash zucchini. Trim ends and cut each in half lengthwise. Use a spoon to gently scrape out soft, seedy center of zucchini.

3. Place zucchini halves in a small baking dish. Spoon pasta sauce into zucchini halves. Top with mozzarella and parmesan cheeses.

4. Bake for 25 to 30 minutes or until zucchini can be pierced with a fork and cheese is bubbly and brown. Serve warm.

Refrigerate leftovers within 2 hours.