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Stuffed Zucchini Boats

3 medium zucchini
1 pound ground mild Italian sausage, turkey or chicken
1/2 medium yellow onion, chopped
1 teaspoon minced garlic
1 cup mozzarella cheese, grated
1/4 cup Parmesan cheese, grated
2 tablespoons Parsley, chopped
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat the oven to 375 F.
Pierce zucchini skin multiple times with fork to vent steam. Microwave zucchini on high for 2 minutes. Rotate and microwave for 1-2 more minutes.
Cut zucchini lengthwise and scrape out inside until 1/4-inch shell remains.
Cook sausage in a skillet over medium heat until browned. Remove and drain on paper towel. Sauté onion and garlic until fragrant. Return sausage to skillet and season with salt and pepper
Place zucchini into a 9×13-inch baking dish (or ovenproof skillet). Trim bottoms with peeler as needed so zucchini halves sit straight. Spoon meat mixture into zucchini shells. Cover with foil and cook for 20 minutes.
Remove foil, sprinkle with mozzarella and Parmesan cheeses, and bake for an additional 5-10 minutes or until zucchini is fork tender and cheese is bubbly.
Top zucchini boats with chopped parsley and enjoy!