SAUSAGE STUFFED ZUCCHINI BOATS
- 1 1/4 cup Quick Marinara Sauce
- 4 Medium Zucchini 31oz Total
- 1 tsp Oil
- 1/2 Small Onion
- 3 cloves Garlic
- 1/2 cup Diced Red Bell Pepper
- 14 oz Lean Italian Chicken Sausage Remove from casing
- 1/2 cup Part Skim Shredded Mozzarella
- 8 tsp Grated Parmesan Cheese
Bring a large pot of water to boil.
Preheat oven to 400°
Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4″ thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.
Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
Place 1/4 cup of sauce in the bottom of a 9 x 12″ baking dish, and place zucchini halves cut side up.
In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside.
Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes.
Combine with sausage and cook a few more minutes.
Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly.
Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese.
Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
Fat: 7g Carbohydrates: 9g Protein: 13g