Sausage & Cheese Stuffed Zucchini Boats
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1/4 cups pasta/marinara sauce4 (~31 oz total) medium zucchini1 tsp olive oil1/2 small onion, finely diced3 cloves garlic, crushed1/4 cup diced red bell pepper1/4 cup diced green pepper14 oz lean Italian chicken sausage, removed from casing1/2 cup part skim shredded mozzarella8 tsp grated Parmesan cheese1 cup fresh spinach1 tsp saltBlack pepper to tasteItalian seasoning to taste
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 (it should look like a canoe).
3. 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. Sprinkle each with Italian seasoning
7. In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside.
8. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent.
9. Add chopped zucchini, spinach, season with salt and pepper and cook about 2-3 minutes. Combine with sausage and cook a few more minutes.
10. Using a spoon, fill each hollowed zucchini with the cooked sausage.
11. Top each with sauce, shredded mozzarella cheese, and Parmesan cheese.
12. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
Serving Size: 1 "boat"
Number of Servings: 8
Recipe submitted by SparkPeople user LJSCRIVEN.
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 (it should look like a canoe).
3. 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. Sprinkle each with Italian seasoning
7. In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside.
8. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent.
9. Add chopped zucchini, spinach, season with salt and pepper and cook about 2-3 minutes. Combine with sausage and cook a few more minutes.
10. Using a spoon, fill each hollowed zucchini with the cooked sausage.
11. Top each with sauce, shredded mozzarella cheese, and Parmesan cheese.
12. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
Serving Size: 1 "boat"
Number of Servings: 8
Recipe submitted by SparkPeople user LJSCRIVEN.
Nutritional Info Amount Per Serving
- Calories: 128.0
- Total Fat: 6.4 g
- Cholesterol: 26.2 mg
- Sodium: 499.6 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 1.5 g
- Protein: 9.8 g
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