Back to Italian Zucchini Boats

Print Options

 
 
 
 Print
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

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.

Wine Pairings

Medium-Bodied Red Wine

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