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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 174.2
  • Total Fat: 3.7 g
  • Cholesterol: 22.5 mg
  • Sodium: 509.3 mg
  • Total Carbs: 23.2 g
  • Dietary Fiber: 6.7 g
  • Protein: 13.9 g

View full nutritional breakdown of Turkey Sausage Stuffed Zucchini Boats calories by ingredient
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Turkey Sausage Stuffed Zucchini Boats



Adapted from Adapted from
Number of Servings: 4


    4 extra large zucchini (1368g)
    1 cup V8 Tomato Herb Soup
    4 large egg whites
    2 Roundy's Turkey Sausage
    150g Sweet Yellow Onion


1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese each for extra pizzaz


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 soup in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.

In a large saute pan, brown diced sausage links, breaking up as it cooks into smaller pieces until browned; set aside. Heat and add onion, garlic, and egg whites. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add gutted 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. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Serving Size:4 servings, 2 zucchini boats each

TAGS:  Poultry |

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