Dr. Pramila Vishvanath

Dr. Pramila Vishvanath

Sharing the wisdom of treating every individual as a whole person rather than a collection of symptoms or fragmenting the body into several disease diagnoses.

Zucchini Pizza Boat

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Servings: 2

    • 2–3 medium zucchini, washed and the ends cut off 
    • 1 cup of Roma tomatoes, washed and sliced 
    • 2–3 cups of arugula
    • ⅓ cup goat cheese (or vegan cheese like Violife feta)
    • 1 tablespoon lemon zest 
    • ½ teaspoon of each: sea salt, pepper, garlic powder
    • 1½ cup basil, chiffonade
    • 1 tablespoon olive oil
      1. Preheat the oven to 400 F. Grease a baking sheet with coconut oil and set aside.
      2. Cut each Zucchini in half lengthwise. Using an ice cream scoop, scoop out the inner portion of the zucchini. 
      3. Pat the inside of the zucchini with dry paper towels.
      4. Place zucchini on a baking sheet and fill with tomatoes, arugula, goat cheese, lemon zest and spices.
      5. Bake for 15–18 minutes. Remove and drizzle basil and olive oil.

Servings: 2

Calories: 312

Fat: 23.1g

Sodium: 173mg

Carbohydrate: 12.3g

Dietary Fiber: 4.2g

Sugars: 6.5g     

Protein: 18g

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