Taste of Home
Parmesan-Pork Zucchini Boats
TOTAL TIME: Prep: 25 min. Bake: 30 min.
YIELD: 4 servings.
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.
Ingredients
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4 medium zucchini
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1 pound bulk pork sausage
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1 small onion, chopped
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1 garlic clove, minced
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2/3 cup seasoned bread crumbs
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1/2 cup plus 2 tablespoons shredded Parmesan cheese, divided
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1 large egg, beaten
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1/4 teaspoon salt
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1/2 cup water
Directions
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1.
Cut each zucchini in half lengthwise. Scoop out seeds and pulp, leaving a 1/4-in. shell; set aside. Chop pulp; set aside.
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2.
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.
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3.
Sprinkle salt inside zucchini shells. Fill each with 3 tablespoons meat mixture. Sprinkle with remaining Parmesan cheese.
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4.
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.
Nutrition Facts
2 filled zucchini halves: 408 calories, 27g fat (10g saturated fat), 103mg cholesterol, 1134mg sodium, 23g carbohydrate (7g sugars, 3g fiber), 19g protein.
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