Lifestyle Food Hungry Girl: Try My Lightened-Up Version of Stuffed Zucchini Lisa Lillien shares an easy way to cut calories from the popular Italian recipe By Lisa Lillien Published on June 12, 2017 03:23 PM Share Tweet Pin Email Lisa Lillien is the author of the popular Hungry Girl website and email newsletter, featuring smart, funny advice on guilt-free eating. She is also the author of eleven books, six of which debuted at number one on the New York Times Best Sellers list. Read her PEOPLE.com blog every Monday for slimmed-down celebrity recipes and more. Stuffed zucchini has been around for ages. But old school recipes call for fatty ingredients like butter, cheese, and sausage. I don’t care how healthy a veggie is — load it up with heavy ingredients, and it becomes a high calorie mess. What to do? Make this lightened-up recipe! By using part-skim mozzarella and light ricotta, you get plenty of decadence without all the calories. Italian-Style Stuffed ZucchiniServes 4 4 medium-large zucchini (about 9 oz. each)1 cup canned crushed tomatoes½ tsp. garlic powder½ tsp. onion powder1¼ tsp. Italian seasoning1¼ cup light/low-fat ricotta cheese3 tbsp. grated Parmesan cheese2 tbsp. chopped fresh basil1 tsp. chopped garlic¼ tsp. each salt and black pepper½ cup shredded part-skim mozzarella cheeseOptional topping: additional chopped fresh basil Hungry Girl: Spring Clean Your Diet with These Healthy Food Swaps FROM PEN: Poach a Perfect Egg Everytime With a Foolproof Microwave Hack 1. Preheat oven to 350 degrees. Spray a 9” x 13” baking pan with nonstick spray. 2. Slice off and discard stem ends of zucchini. Pierce zucchini several times with a fork. On a microwave-safe plate, microwave for 2 minutes. 3. Meanwhile, in a medium bowl, combine canned crushed tomatoes with garlic powder, onion powder, and 1 teaspoon Italian seasoning. Mix well. 4. In a second medium bowl, combine ricotta, Parm, basil, chopped garlic, salt, pepper, and remaining ¼ teaspoon Italian seasoning. Mix until uniform. 5. Cut zucchini in half lengthwise. Gently scoop out and discard the inside flesh (or save for another time), leaving about ¼ inch inside each half. Thoroughly pat dry. Place hollow halves in the baking pan. (They will fit tightly.) 6. Evenly distribute ricotta mixture among the zucchini halves, about 3 tablespoon each. 7. Gently spread seasoned tomatoes over stuffed zucchini. Bake until hot and bubbly, about 25 minutes. 8. Remove pan from oven, and increase temperature to 400 degrees. 9. Top zucchini with mozzarella. Bake until melted, about 5 minutes. Active time: 25 minutesTotal time: 1 hour Nutritional Information: 2 stuffed zucchini halves: 202 calories, 8.5g total fat (5g sat fat), 594mg sodium, 16g carbs, 4g fiber, 11.5g sugars, 17.5g protein ‘Til next time… Chew the right thing!