Stuffed Italian Zucchini Boats
User Reviews
4.5
36 reviews
Excellent
Stuffed Italian Zucchini Boats
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These healthy chicken sausage stuffed zucchini boats are meaty, flavorful and delicious. You'll love the crunchy panko and cheese crust, too.
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Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil divided
- 2 cloves garlic
- 1 cup onions roughly chopped
- 1 pound Italian-style chicken sausages you can use mild or hot
- ⅛ Pinch of red pepper flakes
- 1 teaspoon dried oregano
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ⅓ cup sun-dried tomatoes chopped
- 1 cup panko breadcrumbs
- ½ cup part-skim mozzarella shredded + extra for sprinkling
- sprinkle of Parmesan Cheese optional
- 2 tablespoons fresh parsley chopped, optional
GARNISHES:
- marinara sauce
- fresh herbs
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Instructions
- Preheat the oven to 375°. Spray a baking sheet with cooking spray and set aside.
FOR THE ZUCCHINI:
- Slice the zucchini lengthwise down the middle. Use a melon-baller to carefully scoop the flesh out of the zucchini and transfer to a mini prep food chopper. Pulse several times until the zucchini flesh is finely chopped. Squeeze out any excess moisture from the zucchini. Set aside.
- Heat a large skillet over medium heat and add 1 tablespoon of the olive oil. Add the chopped onion and garlic and sweat the vegetables for 3-4 minutes until they're tender and translucent.
- Add the chopped zucchini, crushed red pepper, oregano, salt and pepper and cook for an additional 3-4 minutes until very fragrant. Transfer the vegetables to a separate dish.
- Remove the chicken sausages from their casings.
- Heat the remaining olive oil in the skillet over medium high heat and add the sausage, breaking it up with a spoon and cooking until it's nearly cooked through. Add the zucchini and onion mixture and cook, stirring constantly until the meat is browned and excess moisture has evaporated.
- Stir in half of the breadcrumbs and fold them into the sausage mixture.
- Arrange the zucchini halves onto a rimmed baking sheet and divide the sausage filling between them. Top with the grated mozzarella, parmesan and the panko breadcrumbs.
- Bake for 20-25 minutes or until the panko is golden and crispy and the cheese has melted.
- Sprinkle with fresh parsley and serve with marinara sauce if desired.
Nutrition Information
Show Details
Calories
461.06kcal
(23%)
Carbohydrates
32.51g
(11%)
Protein
27.07g
(54%)
Fat
27.01g
(42%)
Saturated Fat
6.13g
(31%)
Polyunsaturated Fat
1.41g
Monounsaturated Fat
5.98g
Cholesterol
89.02mg
(30%)
Sodium
1676.01mg
(70%)
Potassium
950.78mg
(27%)
Fiber
4.79g
(19%)
Sugar
12.54g
(25%)
Vitamin A
1119.28IU
(22%)
Vitamin C
46.37mg
(52%)
Calcium
201.84mg
(20%)
Iron
3.75mg
(21%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 46106 kcal
% Daily Value*
| Calories | 461.06kcal | 23% |
| Carbohydrates | 32.51g | 11% |
| Protein | 27.07g | 54% |
| Fat | 27.01g | 42% |
| Saturated Fat | 6.13g | 31% |
| Polyunsaturated Fat | 1.41g | 8% |
| Monounsaturated Fat | 5.98g | 30% |
| Cholesterol | 89.02mg | 30% |
| Sodium | 1676.01mg | 70% |
| Potassium | 950.78mg | 20% |
| Fiber | 4.79g | 19% |
| Sugar | 12.54g | 25% |
| Vitamin A | 1119.28IU | 22% |
| Vitamin C | 46.37mg | 52% |
| Calcium | 201.84mg | 20% |
| Iron | 3.75mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
36 reviews
Excellent
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