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 Sausage Stuffed Zucchini Boats |
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 maindishes |
 yaegerlm |
 2012-08-16 23:31:21 |
 5.0000 |
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1 1/4 cups marinara sauce
4 medium zucchini
1 tsp oil
1/2 small onion, finely diced
3 cloves garlic, minced
1/2 cup diced red bell pepper
14 oz. lean Italian chicken or turkey sausage, removed from casing (hot italian turkey was great)
1/2 cup part skim shredded mozzarella
8 tsp grated Parmesan cheese
8 tsp grated Parmesan cheese
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<p><strong>Bring</strong> a large pot of water to boil.<br /><br /><strong>Preheat</strong> oven to 400°. <strong>Cut</strong> zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. <strong>Chop</strong> the scooped out flesh of the zucchini in small pieces and set aside.<br /><br /><strong>Drop</strong> zucchini halves in boiling water and cook 1 minute. <strong>Remove</strong> from water and pat dry. (Note you can skip this step if the zucchini are really small.)</p><p><strong>Place</strong> 1/4 cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up. <br /><br />In a large saute pan, <strong>brown </strong>sausage, breaking up as it cooks into smaller pieces until browned; set aside. <strong>Heat</strong> oil and add onion, garlic and bell pepper. <strong>Cook</strong> on a medium-low heat for about 2-3 minutes, until onions are translucent. <strong>Add</strong> chopped zucchini, season with salt and pepper and cook about 2-3 minutes. <strong>Combine</strong> with sausage and cook a few more minutes.<br /><br />Using a spoon, <strong>fill</strong> each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly. <strong>Top</strong> each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese.<strong> Cover </strong>with foil and <strong>bake</strong> 35 minutes until cheese is melted and zucchini is cooked through. </p><p>From <a href="http://www.skinnytaste.com/2012/07/sausage-stuffed-zucchini-boats.html" target="_blank">skinnytaste.com</a> </p>
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 400°
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 35 mins |
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