Ingredients
Scale
- 3 medium zucchini
- 1 lb ground italian sausage
- 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 and line a large baking pan with foil or parchment paper.
- Slice the zucchini in half lengthwise and scoop out the flesh, chopping it roughly and setting it aside.
- In a large skillet over medium-high heat, brown the sausage for about 3-4 minutes.
- Add the chopped onion, minced garlic, and the zucchini flesh to the skillet, cooking for an additional 3-4 minutes until the vegetables are softened and the sausage is thoroughly cooked.
- Stir in the marinara sauce until well combined.
- Arrange the hollowed zucchini halves on the prepared baking pan and season with salt and pepper. Fill each zucchini with the sausage mixture and top with mozzarella cheese.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly. Check that the zucchini is tender, adjusting cook time for larger zucchini if needed.
- Serve warm and enjoy, storing leftovers in the refrigerator.
Notes
Feel free to use spicy sausage for a kick of heat.
Zucchini boats can be prepared ahead of time and baked just before serving.
Add your favorite vegetables to the sausage mixture for added flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Entrees
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 boat
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg