Stuffed Zucchini Boats
Ingredients
The zucchini and oil
-
4
medium
Zucchini
-
2
tbsp
Olive oil
The filling
-
1/3
cup
Onion (diced)
-
1
lb
Ground Italian pork sausage
-
2
cloves
Garlic (minced)
-
14.5
oz
Diced tomatoes (drained)
-
1/3
cup
Grated Parmesan cheese
-
1
tsp
Italian seasoning
-
1
cup
Mozzarella cheese (shredded)
Seasoning
Instructions
- Preheat the oven to 400°F (204°C) and prepare a baking sheet.
- Slice the zucchini lengthwise and scoop out the centers to create wells.
- Drizzle the zucchini with olive oil and sprinkle with sea salt, then roast for 15-20 minutes until soft.
- In a skillet, heat more olive oil and sauté the diced onions until browned.
- Add the ground sausage to the skillet and cook until browned, breaking it apart as it cooks.
- Add minced garlic to the skillet and sauté until fragrant.
- Stir in diced tomatoes, grated Parmesan, and Italian seasoning, adjusting salt to taste.
- Once the zucchini is roasted, pat dry, then stuff with the sausage mixture.
- Top with shredded mozzarella and bake for another 5-10 minutes until the cheese is melted.
Nutrition Facts (estimated)
Servings
4
Calories
582
Total fat
44g
Total carbohydrates
14g
Total protein
29g
Sodium
0mg
Cholesterol
0mg
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