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Italian Zucchini Boats Recipe

Italian Zucchini Boats Recipe

“You’ll enjoy these simple stuffed zucchinis with any meal,” assures Agnes Golian of Garfield Heights, Ohio.
TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD:2 servings

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

  • 1. Cut each zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell; set aside. Chop zucchini pulp; set aside.
  • 2. 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.
  • 3. 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 Facts

1 each: 174 calories, 8g fat (3g saturated fat), 39mg cholesterol, 529mg sodium, 11g carbohydrate (3g sugars, 2g fiber), 15g protein

Reviews for Italian Zucchini Boats

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MY REVIEW
garley531414
Reviewed Dec. 12, 2011

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

MY REVIEW
Cknpatton
Reviewed Feb. 22, 2010

"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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Wine Pairings

Medium-Bodied Red Wine

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