Ingredients

• 3 small zucchini, each about 6 inches long

• 1 tbsp olive oil

• 1 onion, chopped

• 1 ripe tomato, seeded and chopped

• 1 tbsp chopped fresh rosemary

Directions

Wash zucchini and trim ends. Slice 2 of the zucchini lengthwise. With a spoon or small melon-baller, scoop out the flesh, making a "boat" out of each of the 4 zucchini halves. Chop the flesh into small squares, along with the third zucchini.

Heat the oil in a large skillet over medium heat. Cook the onion, tomato, fresh rosemary, and chopped zucchini about 5 minutes.

Meanwhile, put the zucchini boats into a small baking dish and preheat the oven to 350°F. When the vegetables are finished sautéing, spoon the mixture into the zucchini boats. Put in the oven and bake for about 15 minutes, or until zucchini boats are tender.

Serves 4

Each serving contains about 64 calories, 3.5 g fat (less than 1 g saturated fat, 0 g trans fat), 0 mg cholesterol, 12 mg sodium, 7 g carbohydrates, 2 g dietary fiber, 4 g sugars, and 1 g protein.