Sausage Stuffed Zucchini Boats

Sausage Stuffed Zucchini Boats Summer zucchini hollowed out into boats and stuffed with lean Italian chicken sausage, then topped with marinara sauce and mozzarella cheese. You guys are going to love these!

Sausage Stuffed Zucchini Boats

Some of my other favorite zucchini boats recipes are Taco Stuffed Zucchini Boats, Veggie Lasagna Zucchini Boats, Turkey Santa Fe Zucchini Boats and Chicken Enchilada Stuffed Zucchini Boats.

With zucchini season in full bloom, I thought I would revive these low-carb favorites from the archives because they are one of my absolute summer favorites!

One boat fills me up, but you can enjoy two and still keep it at around 300 calories. I love Polly-O part-skim mozzarella because it melts beautifully as you can see in the photo. I’m pretty picky about my Italian sausage, but I love al fresco’s sweet Italian chicken sausage, you forget it’s chicken while you eat it and it’s 75% less fat that pork sausage, and it’s gluten-free. Hope you enjoy.

Sausage Stuffed Zucchini Boats

Summer zucchini hollowed out into boats and stuffed with lean Italian chicken sausage, then topped with marinara sauce and mozzarella cheese. You guys are going to love these!

Ingredients:

• 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

Directions:

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 Information

Yield: 8 servings, Serving Size: 1 boat

Amount Per Serving:

Freestyle Points: 4

Points +: 4

Calories: 153 calories

Total Fat: 7g

Saturated Fat: g

Cholesterol: mg

Sodium: 372mg

Carbohydrates: 9g

Fiber: 2g

Sugar: 2g

Protein: 13g

All images and text ©Gina Homolka for Skinnytaste

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