I pinned a recipe for Sausage Stuffed Zucchini Boats from a friend a couple weeks ago. And tonight I decided to give it a try: http://pinterest.com/pin/91901648616704086/. I’ve never tried anything like this before. I rarely even cook with Zucchini. But this recipe was surprisingly easy and tasty too. Though the zucchini boats alone were not very filling. We served them with a side of pasta.
Sausage Stuffed Zucchini Boats
- 1 1/4 cups of 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
- 1/2 cup part skim shredded mozzarella
- 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.
This recipe is from: http://www.skinnytaste.com/