JOHNSONVILLE STUFFING RECIPE RECIPES

Name: Sausage Stuffed Zucchini Boats
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Italian
Ingredients: 1 1/4 cups quick marinara sauce; 4 medium zucchinis (31 oz total ); 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

SAUSAGE STUFFED ZUCCHINI BOATS - ZUCCHINI RECIPES

Sausage Stuffed Zucchini Boats - Zucchini Recipes image

Sausage Stuffed Zucchini Boats are perfect for summer zucchinis, stuffed with lean Italian chicken sausage, then topped with marinara sauce and mozzarella cheese.

Provided by Gina

Categories Dinner

Total Time 70 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 8

Number Of Ingredients 9

Ingredients

1 1/4 cups quick marinara sauce
4 medium zucchinis (31 oz total )
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

Steps:

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.

Nutrition Facts : ServingSize 1 boat, Calories 153 kcal, CarbohydrateContent 9 g, ProteinContent 13 g, FatContent 7 g, SodiumContent 372 mg, FiberContent 2 g, SugarContent 2 g, SaturatedFatContent 2 g

SAUSAGE STUFFED ZUCCHINI BOATS - ZUCCHINI RECIPES

Sausage Stuffed Zucchini Boats - Zucchini Recipes image

Sausage Stuffed Zucchini Boats are perfect for summer zucchinis, stuffed with lean Italian chicken sausage, then topped with marinara sauce and mozzarella cheese.

Provided by Gina

Categories Dinner

Total Time 70 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 8

Number Of Ingredients 9

Ingredients

1 1/4 cups quick marinara sauce
4 medium zucchinis (31 oz total )
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

Steps:

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.

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