Tuesday, November 27, 2012

Tasty Tuesday: Sausage Stuffed Zucchini Boats.

Now that the wedding is only 4 months away, I feel like I really need to start cracking down on the healthy eating. Gina's Skinnytaste recipes always taste amazing and are a little nicer on the hips. If I could ever get myself back in the gym, I'd be on a roll!

Sausage Stuffed Zucchini Boats
Recipe and photo from SkinnyTaste.

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
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.


  1. I LOVE Gina's Skinny Recipes! This one looks delicious and I'm not even that big of a fan of zucchini!

  2. This is what I call a perfect meal.

  3. I adore Gina's recipes -- she's a genius. These look delicious!
    xo Josie

  4. Oh goodness, I'm gonna have to try this!