Ingredients
Scale
- 3 medium zucchini
- 1 lb ground italian sausage, mild or hot
- ½ onion, chopped
- 2 garlic cloves, minced
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Salt and pepper, as needed
Instructions
- Preheat the oven to 375°F. Line a large baking pan with foil or parchment paper.
- Slice the zucchini in half lengthwise, and scoop out the flesh with a spoon. Chop the zucchini flesh roughly and set it aside.
- In a large skillet over medium-high heat, cook the sausage for 3-4 minutes until browned.
- Add the chopped onion, minced garlic, and chopped zucchini to the skillet, cooking until the sausage is cooked through and the vegetables are softened, about another 3-4 minutes.
- Stir in the marinara sauce to combine.
- Place the zucchini boats on the prepared baking pan and season with salt and pepper. Spoon the sausage mixture into each boat and top with mozzarella cheese.
- Bake for about 15-20 minutes, or until the cheese is melted and bubbly. Ensure the zucchini is tender before serving; adjust cooking time if using larger zucchini.
- Serve hot and store any leftovers in the fridge.
Notes
Feel free to use turkey sausage for a healthier option.
Additional toppings like fresh basil or parmesan cheese can enhance flavor.
Make sure not to overcook the zucchini to maintain some texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Entrees
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 boat
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg