Sausage Stuffed Zucchini Boats
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Summer zucchini hollowed out into boats and stuffed with lean Italian chicken sausage, then topped with marinara sauce and mozzarella cheese. You guys are going to love these!
- 1 1/4 cups quick 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
Bring a large pot of water to boil.
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.
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 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. 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.
Serving: 1boat, Calories: 153kcal, Carbohydrates: 9g, Protein: 13g, Fat: 7g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Sodium: 372mg, Potassium: 0mg, Fiber: 2g, Sugar: 2g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 4
Points +: 4