Healthy Italian Stuffed Zucchini Boats
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
253 kcal
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Course
Main Course
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Cuisine
Italian
Healthy Italian Stuffed Zucchini Boats
Description
Healthy Italian Stuffed Zucchini Boats are prepared by slicing medium zucchini lengthwise and scooping out their centers to form boats. The filling is a sauté of browned Italian sausage combined with diced red bell peppers, mushrooms, and garlic, simmered briefly with marinara sauce and Italian seasoning. This mixture is spooned into the zucchini cavities arranged on a baking sheet.
The boats bake initially to soften the zucchini and meld flavors, then are topped with shredded mozzarella and a blend of panko breadcrumbs mixed with olive oil. A final brief bake melts the cheese and crisps the breadcrumb topping, adding texture contrast to the tender zucchini beneath. The layered flavors from fresh vegetables and seasoned meat make this a balanced, satisfying dish.
Served hot directly from the oven, these stuffed zucchini boats can be a wholesome main or part of a larger meal. The recipe suggests substituting turkey for sausage with added seasoning and red pepper flakes, offering a leaner variation without sacrificing flavor.
Ingredients
- 3-4 zucchini medium
- ½ pound Italian sausage OR ground turkey, see note 1, ground
- 2 teaspoons garlic minced
- 1 red bell pepper diced
- 4 ounces mushroom diced
- 1 cup marinara sauce I used a garlic and basil marinara
- 1 teaspoon Italian seasoning dried herbs
- 1 cup mozzarella cheese shredded, part skim
- ½ cup panko breadcrumbs or add 1/2 teaspoon Italian seasoning to regular panko, Italian style
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400 degrees. Cut zucchini in half lengthwise. Use a tablespoon to scoop out seedy center and discard. Arrange side by side, cut side up, on a baking sheet or in a casserole dish.
- In a large skillet over medium-high heat, brown sausage (or turkey) for 4-5 minutes, using a spatula to break into small pieces as it cooks. (See note 1 if using ground turkey)
- Add bell peppers and mushrooms and saute 2-4 minutes until tender.
- Stir in garlic, marinara sauce, and Italian seasoning.
- Spoon mixture into the zucchini boats
- Bake for 15 minutes.
- In a small bowl stir together panko bread crumbs and olive oil.
- Top zucchini boats with mozzarella cheese, then the panko.
- Bake for 5 minutes longer until cheese is melted and panko is golden. Serve immediately.
Notes
- When using ground turkey instead of sausage, add 1 teaspoon dried Italian seasoning and 1/4 teaspoon crushed red pepper flakes during cooking for seasoning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 25g | 50% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 593mg | 25% |
| Potassium | 951mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1640IU | 33% |
| Vitamin C | 70mg | 78% |
| Calcium | 272mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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