153 Cals 13 Protein 9 Carbs 7 Fats
PREP TIME:
20 mins
COOK TIME:
50 mins
TOTAL TIME:
1 hr 10 mins
YIELD:8 SERVINGS
COURSE:Dinner
CUISINE:Italian
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 (Al Fresco)
1/2 cup part skim shredded mozzarella, Polly-O
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, 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.
VIDEO
Serving: 1boat, Calories: 153kcal, Carbohydrates: 9g, Protein: 13g, Fat: 7g, Saturated Fat: 2g, Sodium: 372mg, Fiber: 2g, Sugar: 2gBlue Smart Points:4Green Smart Points:4Purple Smart Points:4Points +:4
Health & Nutrition
