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Recipe Of The Week: Sausage Stuffed Zucchini Boats

June 19, 2015

WITH ZUCCHINI SEASON ALMOST IN FULL BLOOM, SKIP THE TACOS AND HAVE ONE OR TWO OF THESE DELICIOUS, GUILT FREE SAUSAGE BOATS. WE PROMISE YOU’RE GOING TO LOVE THEM!

INGREDIENTS:

  • 1 1/4 cups marinara sauce
  • 4 (31 oz total) medium zucchini
  • 1 tsp oil
  • 1/2 small onion, finely diced
  • 3 cloves garlic, crushed
  • 1/2 cup diced red bell pepper
  • 14 oz lean Italian chicken sausage, removed from casing (Al Fresco)
  • 1/2 cup part skim shredded mozzarella (Polly-O)
  • 8 tsp grated Parmesan cheese

DIRECTIONS:

  1. Bring a large pot of water to boil.
  2. Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4″ thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.
  3. Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
  4. Place 1/4 cup of sauce in the bottom of a 9 x 12″ baking dish, and place zucchini halves cut side up.
  5. In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent.
  6. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes. Combine with sausage and cook a few more minutes.
  7. Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Servings: 8 Serving Size: 1 boat

Calories: 153; Fat: 7 g; Protein: 12.8 g; Carb: 9 g; Fiber: 2 g; Sugar: 2 g; Sodium: 372 mg

Original recipe from SkinnyTaste.com

Filed Under: News, Recipes

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Lynbrook, NY 11563
USA

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