Stuffed zucchini boats are filled with Italian sausage and tomato sause, then topped with mozzarella cheese for a quick, low carb weeknight meal.
Course Entree
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Author Lisa B.
Ingredients
3medium sized zucchinihalved lengthwise, insides scooped out with a spoon, leaving about a 1/4-inch boarder
1 ½tablespoonsextra-virgin olive oilplus extra for brushing on the zucchini
Salt &pepper
1/2lb.bulk Italian sausagecasings removed
2garlic clovesminced
1cuppasta sauce
8oz.fresh mozzarella cheeseshredded
1/4c.grated Parmesan cheese
Instructions
Preheat oven to 350 degrees. Brush hollowed zucchini generously with olive oil. Season with salt and pepper. Bake for about 20 minutes, or until the zucchini is tender.
In the meantime, cook the Italian sausage, breaking pieces up with a spoon, until sausage is no longer pink. Add the garlic and cook until garlic is fragrant, about 30 seconds. Stir in pasta sauce.
Fill each zucchini boat with equal amounts of the sausage mixture. Top with mozzarella and Parmesan. Return to the oven and bake until cheese is melted and gooey, about 5-10 minutes.