Ingredients for Italian Stuffed Zucchini Boats
- 3 large zucchini (about 2 pounds total)
- Mild Italian Sausage
- Mushrooms
- 1 medium onion, finely chopped
- Garlic Cloves
- Seasoned Bread Crumbs
- Cream Cheese
- ½ cup grated Parmesan cheese
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How to Make Italian Stuffed Zucchini Boats
- Preheat oven to 375°F (190°C).
- Halve the zucchini lengthwise and scoop out the flesh, leaving a ½-inch border. Chop the scooped zucchini flesh.
- Sauté the onion and garlic in olive oil until softened. Add the chopped zucchini and cook until tender.
- Stir in the ground beef (or Italian sausage), cook until browned, breaking it up with a spoon.
- Add the tomato sauce, Italian seasoning, salt, and pepper. Simmer for 10 minutes.
- Remove from heat and stir in the ricotta cheese, Parmesan cheese, and mozzarella cheese.
- Spoon the filling into the zucchini boats.
- Place the stuffed zucchini in a baking dish and pour a little of the remaining tomato sauce around them.
- Bake for 35-40 minutes, or until the zucchini is tender and the filling is bubbly and golden brown.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
19g
Fat
80g
Carbs
4g
