eight-ball zucchini (round like a ball)
Freshly ground black pepper
2 tablespoons Walden Farms Marinara sauce
½ tsp nutritional yeast
1 sprig basil
Preheat oven to 375 degrees.
Cut the stem off the squash about 1/2 an inch from the top.
Using a pointed teaspoon, scoop out the insides of the zucchini, leaving a ¼ inch thick wall on
the sides and bottom. Brush the inside and outside with olive oil and rub the inside with a
little sea salt and pepper. Place the zucchini shell on a baking sheet and bake for 15 minutes.
Meanwhile, chop up the zucchini flesh and heat it in a pan with the marinara sauce, cooking
until the zucchini is tender.
Remove the zucchini shell from the oven. Spoon the marinara sauce mixture into the bottom
of the shell. Crack the egg on top and sprinkle with sea salt and pepper.
Return to the oven and bake until the egg is set, about 15-20 minutes.
Garnish with basil and sprinkle with nutritional yeast. Serve immediately.
Carb count: 3 grams