4 medium zucchini ½ cup marinara or pizza sauce ¼ cup nutritional yeast (optional) ¼ red onion, sliced ¼ cup kalmata olives, chopped ½ cup cherry tomatoes, sliced 2 tablespoons fresh basil chiffonade INSTRUCTIONS Preheat oven to 400 F. Cut the zucchini in half lengthwise and scoop out the inside seeds. To help them lay flat on the pan, you can also cut a piece off the bottom of the "boat" to create a flat surface. Mix tomato sauce and nutritional yeast (if using). Spread a light layer of sauce (about 1 tablespoon) inside each zucchini Top with onions, olives, and tomatoes. Bake for 20-25 minutes, until zucchini is tender (but not mushy). Top with basil and serve.