Italian Zucchini Boats Recipe

Italian Zucchini Boats RecipePhoto by: Taste of Home Italian Zucchini Boats Recipe Rating 5

“You’ll enjoy these simple stuffed zucchinis with any meal,” assures Agnes Golian of Garfield Heights, Ohio.

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Italian Zucchini Boats Recipe
  • Prep: 20 min. Bake: 25 min.
  • Yield: 2 Servings
20 25 45

Ingredients

  • 2 small zucchini
  • 1 Johnsonville® Mild Italian Sausage link (4 ounces), casing removed
  • 1 tablespoon chopped onion
  • 1 tablespoon chopped celery
  • 1/4 cup salad croutons
  • 1/4 cup shredded part-skim mozzarella or Monterey Jack cheese, divided

Directions

  • Cut each zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell; set aside. Chop zucchini pulp; set aside.
  • Crumble sausage into a small skillet; add onion and celery. Cook over medium heat until sausage is no longer pink; drain. Stir in the croutons, 2 tablespoons cheese and zucchini pulp. Spoon into zucchini shells.
  • Place in an ungreased baking dish; add 1/4 in. of water. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until zucchini is tender. Yield: 2 servings.

Nutritional Analysis: 2 zucchini halves (prepared with turkey Italian sausage and fat-free croutons) equals 174 calories, 8 g fat (3 g saturated fat), 39 mg cholesterol, 529 mg sodium, 11 g carbohydrate, 2 g fiber, 15 g protein.

Originally published as Italian Zucchini Boats in Cooking for 2 Spring 2006, p59

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Italian Zucchini Boats (2)

Italian Zucchini Boats Recipe

Italian Zucchini Boats

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on Dec. 12, 2011 by garley531414

Love these!! I add more sausage but other than that I followed to the letter. So good with rice balls.


Reviewed on Feb. 22, 2010 by Cknpatton

It was a great recipe. My Husband LOVED it~ I wasn't to big on the Italian sausge b/c of all the spices but I will cook it again for my family and just put less sausage or maybe regular sausage.

 
 
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