Description
These are the best Stuffed Zucchini Boats filled with Italian chicken sausage, marinara sauce and mozzarella cheese. Perfect for summer zucchini!
9 x 12 inch baking dish
Large Skillet
Ingredients
1 1/4cupsquick marinara sauce
4medium zucchini, about 32 oz total
1teaspoonextra virgin olive oil
1/2small onion, finely diced
3clovesgarlic, crushed
1/2cupred bell pepper, diced
14ozItalian chicken sausage, removed from casing (Al Fresco)
1/2cuppart-skim shredded mozzarella, Polly-O
8teaspoonsgrated Parmesan cheese
Instructions
Bring a large pot of water to boil.
- Preheat oven to 400F.
- 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 skillet, 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.
Last Step:
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