Published with permission from “Hungry Girl Clean & Hungry Obsessed!”

Makes 1 serving

8 ounces (about 1 medium) zucchini

3 tablespoons canned crushed tomatoes

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon Italian seasoning

Dash each salt and black pepper

3 tablespoons shredded part-skim mozzarella cheese

2 teaspoons grated Parmesan cheese

Optional toppings: red pepper flakes, fresh basil

  1. Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
  2. Slice off and discard the stem ends of the zucchini. Slice into ½-inch rounds and place on the baking sheet. Bake for 5 minutes.
  3. Flip zucchini. Bake until mostly softened and lightly browned, about 5 more minutes.
  4. Meanwhile, in a small bowl, combine crushed tomatoes with seasonings. Mix well.
  5. Blot excess moisture from zucchini. Top with seasoned tomatoes, and sprinkle with both types of cheese.
  6. Bake until tomatoes are hot and mozzarella has melted, about 3 minutes.