Easy Sausage Stuffed Zucchini Boats
Sausage Stuffed Zucchini packed with Italian inspiration will serve you an incredibly delicious and flavorful meal. This hearty and nutritional dish is quick and easy to assemble and is ready in about half an hour. It is just perfect to enjoy with a big family or gathering when you do not have too much time to cook.
Servings: 6 servings
- 3 zucchini
- 1 pound Italian sausage
- 1 onion
- 3 garlic cloves
- 1 cup canned tomato puree
- 1/2 pound mozzarella cheese
- 1 tsp paprika
- 3 tbsp breadcrumbs
Wash and pat dry veggies. Cut the zucchini in half lengthwise (do not cut the ends). Then, with a spoon, hollow the zucchini carefully, taking care not to go too close to the peel. Leave about a 1/4 inch edge around.
Brown until translucence, in a preheated skillet with one tablespoon of olive oil, finely chopped onion. Then add minced garlic and saute for two more minutes. Roughly chop the scooped flash from one zucchini and add it to the vegetables. Remove the sausage casings and send the meat to the pan too. Season with some paprika. Brown the meat and let the fat melt. Pour one cup of tomato sauce and cook for 3-4 more minutes.
Arrange zucchini halves on a baking tray or in an oven-safe pan. Fill the hollowed zucchini halves with the sausage mixture. If you have some sausage mixture leftovers, do not through it away, just sprinkle it over the zucchini. Top zucchini halves with mozzarella (shredded or chopped). If you are using breadcrumbs, sprinkle some over the top.
Bake in the preheated oven at 400°F, for about 35-40 minutes, until slightly softened (depending on the size).
Calories: 422kcal | Carbohydrates: 10g | Protein: 21g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 87mg | Sodium: 835mg | Potassium: 527mg | Fiber: 2g | Sugar: 4g | Vitamin A: 641IU | Vitamin C: 21mg | Calcium: 237mg | Iron: 2mg