Sausage Stuffed Zucchini Boats are perfect for summer zucchinis, stuffed with lean Italian chicken sausage, then topped with marinara sauce and mozzarella cheese.
Ingredients
- 1 1/4 cups quick marinara sauce
- 4 medium zucchinis (31 oz total )
- 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
- 1/2 cup part skim shredded mozzarella
- 8 tsp grated Parmesan cheese
INSTRUCTIONS
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, and disgard. Drop zucchini halves in boiling water and cook 1 minute. Remove from water and set asside.
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. 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.
See original recipe by Skinnytaste at https://www.skinnytaste.com/wprm_print/48660
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