Hope you all had a happy July 4th!! With zucchini season in full bloom, I thought I would revive this from the archives – one of my absolute favorites!! Enjoy!!
Summer zucchini hollowed out and stuffed with lean Italian sausage, then topped with marinara and cheese.
OMG! You guys are going to love these!
I’ve had this concept in my head for a while, but now that zucchini is in full season and my friend gave me some fresh from her garden, I put my idea to the test. The results were simply amazing, thumbs up all around, especially from my picky teen!
One boat fills me up, but you can enjoy two and still be in good shape. I love Polly-O part-skim mozzarella because it melts beautifully as you can see in the photo. I’m pretty picky about my Italian sausage, but I love al fresco’s sweet Italian chicken sausage[1], you forget it’s chicken while you eat it and it’s 75% less fat that pork sausage, and it’s gluten-free. Hope you enjoy.
Sausage Stuffed Zucchini Boats
gordon-ramsay-recipe.com
Servings: 8 • Size: 1 boat • Old Points: 3 pts • Points+: 4 pts
Calories: 153 • Fat: 7 g • Protein: 12.8 g • Carb: 9 g • Fiber: 2 g • Sugar: 2 g
Sodium: 372 mg
Ingredients:
- 1 1/4 cups quick marinara sauce[2]
- 4 (31 oz total) medium zucchini
- 1 tsp oil
- 1/2 small onion, finely diced
- 3 cloves garlic, crushed
- 1/2 cup diced red bell pepper
- 14 oz lean Italian chicken sausage, removed from casing (Al Fresco)
- 1/2 cup part skim shredded mozzarella (Polly-O)
- 8 tsp grated Parmesan cheese
Directions:
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 sauce in the bottom of a 9 x 12″ baking dish, and place zucchini halves cut side up.
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.
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.
References
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