Ingredients
Scale
- 3 medium zucchini
- 1 lb ground italian sausage
- ½ onion, chopped
- 2 garlic cloves, minced
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Salt and pepper, as needed
Instructions
- Preheat the oven to 375°F and line a large baking pan with foil or parchment paper.
- Cut the zucchini in half lengthwise and scoop out the insides. Chop the removed flesh and set it aside.
- In a skillet over medium-high heat, cook the sausage for 3-4 minutes until browned.
- Add the chopped onion, minced garlic, and chopped zucchini to the skillet. Cook until the sausage is thoroughly cooked and the vegetables are softened, about 3-4 more minutes.
- Mix in the marinara sauce.
- Place the zucchini boats onto the baking pan and season with salt and pepper. Fill each boat with the sausage mixture and top with mozzarella cheese.
- Bake until the cheese is melted and the sausage is bubbly, approximately 15-20 minutes. Check for zucchini tenderness, extending the cooking time if necessary.
- Serve warm, and store leftovers in the fridge.
Notes
You can use either mild or hot Italian sausage according to your preference.
For a vegetarian option, substitute sausage with plant-based crumbles or lentils.
Nutrition
- Serving Size: 1 boat
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.