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Italian Zucchini Boats Recipe

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

This recipe is:

Healthy

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2 Servings
Prep: 20 min. Bake: 25 min.

Ingredients

2 small zucchini
1 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.

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

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