Stuffed Zucchini Boats
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
345 kcal
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Course
Main Course
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Cuisine
Italian
Stuffed Zucchini Boats
Description
Stuffed Zucchini Boats are prepared by halving medium zucchinis and scooping out the flesh to create shells. These shells are seasoned with Italian seasoning, salt, and pepper, then filled with a cooked mixture of mild Italian sausage, finely diced onions, garlic, and marinara sauce. The boats are topped with shredded mozzarella cheese and baked at 400°F until tender and bubbling.
The combination yields a hearty, moist texture from the sausage and marinara, contrasting with the tender but slightly firm zucchini exterior, while the melted mozzarella adds a creamy, golden crust. This dish is practical as a main course or substantial side, showcasing a balanced array of flavors from herbs and savory meat.
This recipe requires moderate preparation, ideal when you want a filling dinner that incorporates vegetables and protein in one dish. It is best served warm, fresh from the oven, possibly accompanied by a simple salad or crusty bread.
Ingredients
- 4 zucchini medium
- 1/2 teaspoon Italian seasoning dried
- salt to taste
- black pepper to taste
- 2 teaspoons olive oil
- 1 pound Italian sausage casings removed, mild
- 1/2 cup onion finely diced
- 1 teaspoon garlic minced
- 2 cups marinara sauce
- 3/4 cup mozzarella cheese shredded
- 1 tablespoon parsley chopped
- cooking spray
Instructions
- Preheat the oven to 400 degrees F. Coat a large rectangular baking with with cooking spray.
- Cut the zucchini in half lengthwise, then trim off the stem ends. Use a spoon to carefully scoop the flesh out of the zucchinis.
- Sprinkle the Italian seasoning, salt and pepper over the zucchini shells. Arrange the zucchini in the baking dish.
- Heat the olive oil in a large pan over medium high heat. Add the sausage and cook for 4-5 minutes, breaking up the meat with a spatula.
- Add the onion and cook for an additional 4 minutes or until onion is softened. Add the garlic and cook for 30 seconds.
- Season the sausage and vegetable mixture with salt and pepper.
- Pour the marinara sauce into the pan and bring to a simmer; cook for 5 minutes.
- Spoon the meat mixture evenly into the zucchini shells, then top with the shredded cheese.
- Bake for 25 minutes, or until zucchini is tender and cheese is melted and golden brown.
- Sprinkle with parsley, then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 25g | 50% |
| Fat | 23g | 35% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 102mg | 34% |
| Sodium | 619mg | 26% |
| Potassium | 1249mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 1065IU | 21% |
| Vitamin C | 47.6mg | 53% |
| Calcium | 182mg | 18% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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