Friday, September 4, 2015

Stuffed Zucchini Boats

Are you still swimming in zucchini? Or perhaps finding bags of the green stuff dropped off at your door step? Then you might appreciate today's recipe.

I personally love finding new ways to add this nutritious veggie to our meals. Grilling up slices of the yellow and green squash is probably our favorite summer side dish.. And I will try to chop it up finely and sneak a little in other dishes.

Last summer I tried these zucchini pizza slices for the first time and they've since become a favorite. Thinking along those lines, I made some stuffed zucchini for a healthier spin on pizza one evening. We got our fix but without the extra calories and still with great flavor. It was also nice not to be left with that stuffed feeling but still satisfied.

I liked using sausage in our mixture but ground beef could easily be substituted or even try dicing up little pepperonis for something extra. We even made some extras for lunch the next day, they reheat nicely!

Stuffed Zucchini Boats

3 medium sized zucchini
1/2 lb. mild sausage
1 garlic clove, minced
1 tsp Italian seasoning
1/4 cup breadcrumbs
1 egg
1 medium tomato, diced
3 tbsp grated Parmesan cheese
grated mozzarella cheese
pizza sauce, for serving

Preheat oven to 375 degrees. Slice zucchini in half the long way, using a spoon scoop out the pulp to create a boat like shape. Place on a baking sheet and lightly drizzle with olive oil and season with salt and pepper, if desired. Bake in oven for about 5 minutes.

Meanwhile, brown sausage in a skillet with garlic until no longer pink. Drain and return to pan. Mix in seasoning, breadcrumbs,  egg, tomato and Parmesan cheese.

Stuff each zucchini with filling and sprinkle cheese over top. Bake in oven for 20 minutes. Remove from oven and serve with pizza sauce. Makes 6 zucchini boats.

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