Italian Sausage Stuffed Zucchini Boats
Stuffed zucchini boats are filled with Italian sausage and tomato sause, then topped with mozzarella cheese for a quick, low carb weeknight meal.
Servings 4 people
Ingredients
- 3 medium sized zucchini halved lengthwise, insides scooped out with a spoon, leaving about a ¼-inch boarder
- 1 ½ tablespoons extra-virgin olive oil plus extra for brushing on the zucchini
- Salt &pepper
- ½ lb. bulk Italian sausage casings removed
- 2 garlic cloves minced
- 1 cup pasta sauce
- 8 oz. fresh mozzarella cheese shredded
- ¼ c. 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.
