Stuffed Zucchini Boats Recipe

These stuffed zucchini boats are stuffed with a hearty sausage mixture, then flat-top with many cheese and baked to the letter. a simple low carb meal possibility that the full family can enjoy! Stuffed zucchini boats may be a classic dish that ne'er goes out of fashion. It’s AN particularly sensible choice throughout the summer once everyone’s gardens are overflowing with squash. What i really like regarding this dish is that it’s simple to customise the flavors to your feeling and is of course low in carbs!

This instruction starts with zucchini, that are hollow out, seasoned, then placed during a baking dish. an easy meat sauce is created with Italian sausage, spaghetti sauce sauce, garlic and onions. The sauce gets cumulous into the zucchini shells, then everything is flat-top with cheese and baked till adhesive and suntanned.

INGREDIENTS

• 4 medium zucchini
• 1/2 teaspoon dried Italian seasoning
• salt and pepper to taste
• 2 teaspoons olive oil
• 1 pound mild Italian sausage casings removed
• 1/2 cup onion finely diced
• 1 teaspoon minced garlic
• 2 cups marinara sauce
• 3/4 cup shredded mozzarella cheese
• 1 tablespoon chopped parsley
• cooking spray

INSTRUCTIONS

1. Preheat the oven to 400 degrees F. Coat a large rectangular baking with with cooking spray.
2. Cut the zucchini in half lengthwise, then trim off the stem ends. Use a spoon to carefully scoop the flesh out of the zucchinis.
3. Sprinkle the Italian seasoning, salt and pepper over the zucchini shells. Arrange the zucchini in the baking dish.
4. Heat the olive oil in a large pan over medium high heat. Add the sausage and cook for 4-5 minutes, breaking up the meat with a spatula.
5. Add the onion and cook for an additional 4 minutes or until onion is softened. Add the garlic and cook for 30 seconds.
6. Season the sausage and vegetable mixture with salt and pepper.
7. Pour the marinara sauce into the pan and bring to a simmer; cook for 5 minutes.
8. Spoon the meat mixture evenly into the zucchini shells, then top with the shredded cheese.
9. Bake for 25 minutes, or until zucchini is tender and cheese is melted and golden brown.
10. Sprinkle with parsley, then serve.

Adapted from HERE

Share this post