Tag: Stuffed Zucchini Boats

Baked Eggplant Parmesan Boats with Sausage

A fun twist on eggplant parmesan – these eggplant “boats” are hollowed out and stuffed with sweet Italian chicken sausage and tomato sauce, then topped with melted mozzarella – Oh ma gaaaa!

I’ve been dreaming up this recipe since last year when I created my Sausage Stuffed Zucchini Boats[1]. If you love eggplant parmesan these are going to knock your socks off! My husband loved these even more than the zucchini actually, but he’s also more of an eggplant guy. I thought these were fabulous, you gotta give them a try!

I picked up some white eggplant at the farmer’s market because they looked like the perfect size to make these boats. You could use any variety as long as they aren’t too large. The pulp that gets scooped out goes right back into the stuffing so nothing gets wasted. One boat is a complete meal and super filling, you can serve it with a side salad if you have the room!

Baked Eggplant Parmesan Boats with Sausage
gordon-ramsay-recipe.com
Servings: 4  • Size: 1 eggplant boat  • Old Points: 5 pts • Weight Watcher Points+: 7 pt
Calories: 244 • Fat: 9 g • Carb: 25 g • Fiber: 8 g • Protein: 19 g • Sugar: 3 g
Sodium: 678 mg • Cholest: 50 mg

Ingredients:

  • 2 medium (15 oz each) white eggplants, stems trimmed off and halved lengthwise
  • 3 links (8.4 oz?) sweet Italian chicken sausage, casings removed (I used Premio)
  • 1/2 small onion, finely diced
  • 2 cloves garlic, crushed
  • 1 1/3 cups crushed tomatoes
  • 5 basil leaves, chopped (plus more for garnish)
  • salt and pepper, to taste
  • 1/2 cup shredded part skim mozzarella cheese
  • 4 teaspoons grated Pecorino Romano

Directions:

Preheat the oven to 400°F.

Bring a large pot of water to a boil.

Hollow out the flesh of the eggplant to create a boat using a melon
baller or small knife, leaving a 1/2-inch of the skin all around to
create a shell. Roughly chop the scooped out eggplant flesh.

Drop the eggplant into the boiling water and cook 3 minutes (poking it with a spoon so they stay submerged). Remove with a slotted spoon and set them on paper towels on the counter.

Meanwhile, brown the sausage in a large skillet over medium-high heat, breaking the meat up while it cooks into smaller pieces. Add the onions and garlic and cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add 1 cup chopped eggplant and cook about 2-3 minutes. Add 1 cup crushed tomatoes, season with salt and pepper and cook 2 to 3 minutes. Remove from heat and stir in fresh basil.

Pour 1/3 cup of crushed tomatoes on the bottom of a 9 x 12 baking dish and place the eggplant boats on top. Season the eggplant with salt and divide the sausage and sauce evenly among the 4 eggplant boats.

Top each with 2 tablespoons of shredded mozzarella cheese and 1 teaspoon each of Pecorino Romano cheese. Cover with foil and bake 30 minutes until cheese is melted and eggplant is cooked through.

References

  1. ^ Sausage Stuffed Zucchini Boats (www.gordon-ramsay-recipe.com)

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Sausage Stuffed Zucchini Boats

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

  1. ^ al fresco’s sweet Italian chicken sausage (www.alfrescoallnatural.com)
  2. ^ quick marinara sauce (www.gordon-ramsay-recipe.com)

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