Sausage Stuffed Zucchini Boats

By á-9604

Zucchini hollowed out and stuffed with lean Italian chicken sausage, topped with marinara sauce and mozzarella cheese. You'll love these!

Ingredients

• 1 1/4 cups quick marinara sauce
• 4 (31-ounces) medium zucchini
• 1 teaspoon oil
• 1/2 small onion, finely diced
• 3 cloves garlic, crushed
• 1/2 cup diced red bell pepper
• 14 ounces lean Italian chicken sausage, removed from casing
• 1/2 cup part skim shredded mozzarella
• 8 teaspoon grated Parmesan cheese

Details

Adapted from skinnytaste.com

Preparation

Step 1

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.

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