So I tried something new Monday night and was a bit nervous to tell Brian for fear he would hate it! I took before cooked pictures but never took one after, it was THAT GOOD.
Enter Sausage Stuffed Zucchini Boats. I got this recipe from SKINNY TASTE, which if you haven't checked out this website, you really should. I love it and pull so many great recipes from it. I especially love it because it calculates the Weight Watchers points for you! YAY!
I couldn't find the chicken sausage that it calls for so I used turkey, I really think you could use whatever you want. This was healthy, filling and most importantly, delicious! I will most definitely cook it again and probably some variations.
Here we go, topped with cheese before the oven...
And sorry, no after :) But I will share the recipe.. here you go!
- 1 1/4 cups quick marinara sauce
- 4 (31 oz total) medium zucchini
- 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
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.