Stuffed Zucchini Boats
These are the best Stuffed Zucchini Boats filled with Italian chicken sausage, marinara sauce and mozzarella cheese. Perfect for summer zucchini!
Foto: SkinnytasteIngredients
- 1 1/4 cups quick marinara sauce
- 4 medium zucchini (about 32 oz total )
- 1 teaspoon extra virgin olive oil
- 1/2 small onion (finely diced)
- 3 cloves garlic (crushed)
- 1/2 cup red bell pepper (diced )
- 14 oz Italian chicken sausage (removed from casing (Al Fresco))
- 1/2 cup part-skim shredded mozzarella (Polly-O)
- 8 teaspoons grated Parmesan cheese
Steps
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.
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