Parmesan-Pork Zucchini Boats

Parmesan-Pork Zucchini Boats requires around 55 minutes from start to finish. One serving contains 527 calories, 28g of protein, and 36g of fat. For $2.03 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. It works well as a reasonably priced main course. This recipe from Taste of Home has 25 fans. If you have water, parmesan cheese, garlic clove, and a few other ingredients on hand, you can make it. With a spoonacular score of 66%, this dish is pretty good. Similar recipes include Chicken Parmesan Stuffed Zucchini Boats, Zucchini Boats with Parmesan Spinach Rice, and Zucchini boats stuffed with pork.

Servings: 4

Preparation duration: 25 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Cut each zucchini in half lengthwise. Scoop out seeds and pulp, leaving a 1/4-in. shell; set aside. Chop pulp; set aside. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Add garlic and zucchini pulp; saute for 3-5 minutes or until pulp is tender. Remove from the heat. Stir in the bread crumbs, 1/2 cup Parmesan cheese and egg. Sprinkle salt inside zucchini shells. Fill each with 3 tablespoons meat mixture. Sprinkle with remaining Parmesan cheese. Place in an ungreased 13-in. x 9-in. baking dish. Pour water into dish. Cover and bake at 350° for 15 minutes. Uncover; bake 15 minutes longer or until zucchini is tender and filling is heated through. Yield: 4 servings. Originally published as Parmesan-Pork Zucchini Boats in CountryJune/July 2006, p51 Nutritional Facts 1 serving (2 each) equals 408 calories, 27 g fat (10 g saturated fat), 103 mg cholesterol, 1,134 mg sodium, 23 g carbohydrate, 3 g fiber, 19 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Cut each zucchini in half lengthwise. Scoop out seeds and pulp, leaving a 1/4-in. shell; set aside. Chop pulp; set aside.

2. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain.

3. Add garlic and zucchini pulp; saute for 3-5 minutes or until pulp is tender.

4. Remove from the heat. Stir in the bread crumbs, 1/2 cup Parmesan cheese and egg.

5. Sprinkle salt inside zucchini shells. Fill each with 3 tablespoons meat mixture. Sprinkle with remaining Parmesan cheese.

6. Place in an ungreased 13-in. x 9-in. baking dish.

7. Pour water into dish. Cover and bake at 350° for 15 minutes. Uncover; bake 15 minutes longer or until zucchini is tender and filling is heated through.

Nutrition Information:

covered percent of daily need