Italian Sausage Stuffed Zucchini Boats

INGREDIENTS

  • 4 medium zucchini

  • 1/2 teaspoon dried Italian seasoning

  • salt and pepper to taste

  • 2 teaspoons olive oil

  • 1 pound mild Italian sausage casings removed

  • 1/2 cup onion finely diced

  • 1/2 cup green pepper diced

  • 1 teaspoon minced garlic

  • 2 cups marinara sauce

  • 3/4 cup shredded mozzarella cheese

  • 1 tablespoon chopped parsley

  • cooking spray

INSTRUCTIONS

  • Preheat the oven to 400 degrees F. Coat a large rectangular baking with with cooking spray.

  • Cut the zucchini in half lengthwise, then trim off the stem ends. Use a spoon to carefully scoop the flesh out of the zucchinis.

  • Sprinkle the Italian seasoning, salt and pepper over the zucchini shells. Arrange the zucchini in the baking dish.

  • Heat the olive oil in a large pan over medium high heat. Add the sausage and cook for 4-5 minutes, breaking up the meat with a spatula.

  • Add the onion and pepper and cook for an additional 4 minutes or until softened. Add the garlic and cook for 30 seconds.

  • Season the sausage and vegetable mixture with salt and pepper.

  • Pour the marinara sauce into the pan and bring to a simmer; cook for 5 minutes.

  • Spoon the meat mixture evenly into the zucchini shells, then top with the shredded cheese.

  • Bake for 25 minutes, or until zucchini is tender and cheese is melted and golden brown.

  • Sprinkle with parsley, then serve.

Recipe adapted from dinneratthezoo