Sausage Stuffed Zucchini Boats

Jan 6, 2021 | 0 comments

nutrition healthworks sausage stuffed zucchini boats

Sausage Stuffed Zucchini Boats

Sausage Stuffed Zucchini Boats:

  • 1 1/4 cups quick marinara sauce
  • 4 medium zucchinis31 oz total
  • 1 tsp oil
  • 1/2 small onionfinely diced
  • 3 cloves garliccrushed
  • 1/2 cup diced red bell pepper
  • 14 oz lean Italian chicken sausageremoved from casing (Al Fresco)
  • 1/2 cup part skim shredded mozzarellaPolly-O
  • 8 tsp grated Parmesan cheese

Instructions:

  1. Bring a large pot of water to boil.
  2. Preheat oven to 400°.
  3. 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.
  4. Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
  5. Place 1/4 cup of sauce in the bottom of a 9 x 12″ baking dish, and place zucchini halves cut side up.
  6. In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside.
  7. 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.
  8. Combine with sausage and cook a few more minutes.
  9. Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly.
  10. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese.
  11. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

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