Sausage Stuffed Zucchini Boats |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 1/4 cup(s) quick marinara sauce |
4 medium zucchini |
1 teaspoon(s) olive oil |
1/2 small onion finely diced |
3 clove(s) garlic crushed |
1/2 cup(s) red bell pepper diced |
14 ounce(s) lean italian chicken sausage casings removed |
1/2 cup(s) shredded mozzarella |
8 teaspoon(s) parmesan cheese grated |
Directions:
1. Bring a large pot of water to boil.
2. 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.
3. Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
4. Place 1/4 cup of sauce in the bottom of a 9 x 12 baking dish, and place zucchini halves cut side up.
5. 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.
6. 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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