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.

1 1/4 cups quick marinara sauce

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.