Stuffed Zucchini Boats
- Total Time: 45 minutes
- Yield: 6
Description
Ingredients
- 4 medium zucchini, sliced lengthwise
- 16 ounces (4 cups) sweet or hot ground Italian sausage
- 1 teaspoon extra virgin olive oil
- 1 tablespoon minced garlic
- 1 small chopped onion
- 1 (14.5 oz.) can Italian style diced tomatoes
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup freshly grated mozzarella cheese
- 1/4 cup panko OR whole-grain bread crumbs
- 2 teaspoons parsley
- 2 pinches Himalayan pink salt
- 2 pinches pepper
Instructions
- Preheat oven to 400 degrees.
- Wash and slice zucchini lengthwise and hollow them out with a spoon. If the flesh is difficult to scoop out, microwave the zucchini halves until slightly softened. Chop the zucchini you removed into small cubes and set aside. Place the zucchini skin in a 9×13 casserole dish.
- In a pan over medium heat, add the olive oil and sausage. Cook for 3-5 minutes, until meat is partially cooked. Add the garlic, onion, tomatoes, chopped zucchini and salt and pepper to taste. Cook until softened, about 5 minutes.
- In a medium bowl, add the parmesan cheese, mozzarella cheese, bread crumbs and parsley. Mix well.
- Spoon the sausage mixture into the hollowed out zucchini boats and place the cheese mixture over top.
- Place in the oven and bake until golden brown, approximately 20 minutes.
Notes
Gluten-free: Use gluten-free bread crumbs if necessary.
Paleo/ Vegan-friendly: Eliminate the cheese.
Always check for FfL-friendly ingredients.
We recommend organic ingredients when feasible.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Recipes
- Method: Prep Now, Cook Later
Hey my FFL friends…I can’t wait to make these. Love you. Hugs
They’re one of our absolute favorites! Low carb + comfort food all rolled into one. Enjoy beautiful friend!! XOXO P & K