Zucchini Boats
These easy Zucchini Boats are filled with Italian sausage, marinara sauce, and mozzarella cheese for a delicious low-carb dinner!
Servings: 4
Calories: 132kcal
Ingredients
- 4 medium zucchini
- ½ teaspoon dried Italian seasoning
- salt and pepper to taste
- 2 teaspoons olive oil
- 1 pound ground Italian sausage
- 2 cups marinara sauce
- 1 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.
- Season the sausage 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.
Notes
- Choose medium zucchini for the best size and texture.
- Scoop out the centers carefully to avoid breaking the shells.
- Cook the filling until most of the liquid has evaporated before stuffing.
- Shred your own mozzarella for better melting.
- Cover the baking dish with foil if you prefer softer zucchini.
- Assemble the boats ahead of time for an easy weeknight dinner.
Nutrition
Calories: 132kcal | Carbohydrates: 7g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 756mg | Potassium: 388mg | Fiber: 2g | Sugar: 5g | Vitamin A: 724IU | Vitamin C: 9mg | Calcium: 163mg | Iron: 1mg