- Prep time: 15 minutes
- Cook time: 35-40 minutes
- Yield: 4 servings
- Serving size: 2 zucchini boats
Ingredients
- 4 medium zucchini (about 10 ounces each)
- 1 teaspoon extra virgin olive oil
- 1 small yellow onion, diced
- 2 tablespoons minced garlic
- 4 links chicken sausage, small dice
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon basil
- 2 cups lower-sugar marinara sauce
- ⅓ cup panko bread crumbs
- ¼ cup shredded Parmesan cheese
Instructions
- Preheat the oven to 400° F. Spray a 13×9-inch baking dish with nonstick cooking spray and set aside.
- Slice the zucchini in half lengthwise and scoop out the centers with a spoon, saving the centers. Roughly chop the removed centers and set aside.
- Bring a large pot of water to a boil, and drop the “scooped out” out zucchini in the water for 1-2 minutes to partially cook. Carefully remove with tongs and reserve on a paper towel-lined plate.
- In a large skillet over medium-high heat, add the oil and cook the onions until they start to become translucent, 6-8 minutes.
- Add the garlic, diced sausage, reserved chopped zucchini centers, red pepper flakes, salt, black pepper, cumin, and basil. Cook for an additional 2-3 minutes, stirring to combine.
- Pour ½ cup of the marinara sauce on the bottom of the baking dish, and line the dish with the zucchini halves, cut side facing up.
- Evenly fill each zucchini boat with the sausage filling, and pour the remaining 1½ cup of sauce over the tops.
- In a small bowl, combine the panko and Parmesan cheese together. Evenly sprinkle the tops of the zucchini with this mixture.
- Generously spray the panko crust with nonstick cooking spray.
- Bake until the cheese melts and the top is golden brown, 20-25 minutes.
Nutrition Information
- Per Serving: (2 zucchini boats)
- Calories: 280
- Calories from fat: 100
- Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 28mg
- Sodium: 958mg
- Carbohydrates: 26g
- Fiber: 6g
- Sugar: 14g
- Protein: 22g
- WWP+: 7
- SmartPoints: 9
The nutrition content of recipes on 1Krecipes.com has been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition.
Source: SkinnyMom.com