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Stuffed Zucchini Boats

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I loosely followed the vegetarian recipe below from the blog The Lighter Side of Me, but made some changes and omissions based on many similar recipes I found on cooks.com that involved adding meat. Here is my version

Stuffed Zucchini Boats – see inspiration recipe further down

Ingredients
2 zucchini, halved lengthwise
3 hot Italian sausages
tomato sauce approx half of an 8oz contadina can
various seasonings – Italian, garlic, oregano, basil and crushed red pepper to taste
salt and pepper
minced garlic
low fat shredded mozzarella
grated Parmesan cheese
olive oil

Preparation
Preheat oven to 350 degrees.

Using a small spoon, scoop out flesh of zucchinis, leaving a 1/4 to 1/2 inch shell
Wrap flesh in paper towel to soak up excess moisture, set aside the insides of about 1 zucchini.

Place zucchini shells face down in a sprayed 9×13 pyrex and bake for 15 minutes.

Meanwhile, in a large skillet heat olive oil and add crumbled sausage (out of the casings), minced garlic, and the reserved zucchini. saute until sausage is cooked.

Add additional spices, salt and pepper to taste, and stir in enough tomato sauce to coat.

Flip over the zucchini shells and stuff with sausage mixture
top with a little more sauce
top with mozzarella and Parmesan

Bake until zucchini is tender when pierced with a fork, about 20 minutes and cheese is melted

inspiration recipe
Stuffed Zucchini Boats from The Lighter Side of Me

Ingredients
2 zucchini, halved lengthwise
1 1/2 tablespoons olive oil
1/2 an onion
2 1/2 plum tomatoes chopped (I used cherry tomatoes, and some leftover diced tomatoes)
1/2 cup bread crumbs
1/4 teaspoon dried oregano
salt and pepper
1/3 cup part skim mozzarella
1/4 cup Parmesan cheese

Preparation
Preheat oven to 350 degrees.
Using a small spoon, scoop out flesh of zucchinis, leaving a 1/4 to 1/2 inch shell
Wrap flesh in paper towel to soak up excess moisture, set aside.
Place zucchini shells face down on a baking sheet and bake for 15 minutes.
Meanwhile, in a large skilled heat 1 tablespoon olive oil and add zucchini flesh and onion, cook until softened. Add tomato, cook until softened.
Push vegetables to the side of the pan, and add last 1/2 a tablespoon of olive oil.
Add bread crumbs and toast.
Remove from heat, add oregano and combine with vegetables. Adding salt and pepper to taste.
Flip over the zucchini shells and line with mozzarella.
Pack in the filling.
Sprinkle the Parmesan on top.
Bake until zucchini is tender when pierced with a fork, about 20-25 minutes.

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