Monday, April 1, 2013

Easy Meal Mondays! Sausage Stuffed Zucchini Boats


Hello Everyone!  This is the third installment in my series on easy and healthy meal options that Jason and I have made and love.  I am planning on posting one recipe every Monday that is easy to make since I very rarely have energy for anything more than easy.  
This recipe is from the blog SkinnyTaste.com and is for Sausage Stuffed Zucchini Boats.  Jason and I made this for the first time a few weeks ago and really enjoyed it.  The leftovers reheated very well for the next day of lunches.  

Sausage Stuffed Zucchini Boats
YIELD: 8 servings
PREP TIME: 20 minutes
COOK TIME: 35 minutes
TOTAL TIME: 55 minutes

Ingredients:

  • 1 1/4 cups quick marinara sauce (I just used the marinara I had on hand)
  • 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 (I don’t remove this from the casing)
  • 1/2 cup part skim shredded mozzarella
  • 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.