Description
Deliciously stuffed zucchini boats filled with Italian sausage, vegetables, marinara sauce, and cheese.
Ingredients
Scale
- 4 medium zucchinis
- 1 lb Italian sausage
- 2–3 garlic cloves, diced
- 1 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1 cup corn (if frozen, thawed)
- 1 1/2 cups marinara or spaghetti sauce
- 1/2 cup parmesan cheese
- 1 1/2 cups mozzarella cheese, shredded
- Fresh basil, chopped
Instructions
- Preheat oven to 350 degrees.
- Slice the zucchini in half lengthwise and gently scoop out the flesh.
- Heat a skillet to medium heat, add the sausage and cook for 5 minutes, then add in the onions, red peppers, green peppers, and garlic and cook until browned for about another 3-4 minutes.
- Once browned, drain any extra fat.
- Add in the corn, marinara sauce, and parmesan cheese and mix until combined.
- Add the mixture to the zucchini boats and place in a baking dish, then top with mozzarella cheese.
- Bake for 15-20 minutes or until zucchini is fork tender. Remove and add fresh basil.
Notes
- Ensure to drain excess fat to keep the dish from being greasy.
- Feel free to customize vegetables based on preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 boat
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg