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Parmesan-Pork Zucchini Boats Recipe

Photo by: Taste of Home

My father-in-law grows zucchini, so we try as many different recipes as we can. Stuffed with a sausage-cheese filling, these zucchini boats are hearty enough to be a main dish. We usually serve them with rice.

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4 Servings
Prep: 25 min. Bake: 30 min.

Ingredients

4 medium zucchini
1 pound bulk pork sausage
1 small onion, chopped
1 garlic clove, minced
2/3 cup seasoned bread crumbs
1/2 cup plus 2 tablespoons shredded Parmesan cheese, divided
1 egg, beaten
1/4 teaspoon salt
1/2 cup water

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.

Nutrition 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.

Parmesan-Pork Zucchini Boats published in Country June/July 2006, p51

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