Skinny Sausage Zucchini Boats
The recipe Skinny Sausage Zucchini Boats can be made in about 55 minutes. This recipe makes 4 servings with 316 calories, 21g of protein, and 16g of fat each. For $2.65 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. It works well as a main course. Head to the store and pick up basil, red pepper flakes, garlic, and a few other things to make it today. 1263 people were impressed by this recipe. It is brought to you by Skinny Mom. Overall, this recipe earns a super spoonacular score of 85%. Similar recipes are Sausage Stuffed Zucchini Boats, Sausage Pizza Zucchini Boats, and Sausage-Stuffed Zucchini Boats.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
½ teaspoon basil
½ teaspoon black pepper
4 links chicken sausage, small dice
½ teaspoon cumin
1 teaspoon extra virgin olive oil
2 tablespoons minced garlic
2 cups lower-sugar marinara sauce
1/3 cup panko bread crumbs
¼ cup shredded Parmesan cheese
¼ teaspoon red pepper flakes
½ teaspoon salt
1 small yellow onion, diced
4 medium zucchini (about 10 ounces each)
Equipment:
paper towels
baking pan
tongs
oven
pot
bowl
Cooking instruction summary:
Preheat the oven to 400 F. Spray a 13x9-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 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 1 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.
Step by step:
1. Preheat the oven to 400 F. Spray a 13x9-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.
2. 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.
3. Pour 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 1 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.
4. Bake until the cheese melts and the top is golden brown, 20-25 minutes.
Nutrition Information:
covered percent of daily need
