Stuffed Zucchini Boats
User Reviews
5
Stuffed Zucchini Boats
Description
This recipe begins by halving medium zucchinis and scooping out the center flesh, which is chopped and cooked with onions, garlic, and bell pepper until soft. Italian chicken sausage is browned separately then combined with the vegetable mixture for a balanced, seasoned filling. The zucchini halves are briefly boiled to soften, then placed in a baking dish lined with a little marinara sauce.
The filling is firmly packed into each zucchini boat, topped with more marinara and a layer of shredded mozzarella and grated Parmesan cheeses. Baking at a moderately high temperature melts the cheese and melds flavors while finishing the tender zucchini shells. The result is a hearty yet vegetable-forward dish with layers of savory sausage, aromatic garlic and onion, and melted cheese in each bite.
These stuffed zucchini boats make a filling main dish or a substantial side. The use of Italian sausage provides a distinct, seasoned meatiness contrasted by the fresh vegetables and bright tomato sauce.
Ingredients
- 1 1/4 cups marinara sauce quick
- 4 medium zucchini (about 32 oz total )
- 1 teaspoon extra virgin olive oil
- 1/2 small onion (finely diced)
- 3 cloves garlic (crushed)
- 1/2 cup red bell pepper (diced )
- 14 oz Italian chicken sausage (removed from casing (Al Fresco))
- 1/2 cup mozzarella cheese Polly-O, part-skim, shredded
- 8 teaspoons Parmesan Cheese grated
Instructions
- Bring a large pot of water to boil.
- Preheat oven to 400F.
- 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.
- Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
- Place 1/4 cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.
- In a large skillet, 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. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes.
- Combine with sausage and cook a few more minutes.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Serving | 1boat | |
| Calories | 153kcal | 8% |
| Carbohydrates | 9g | 3% |
| Protein | 13g | 26% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Sodium | 372mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
