Italian Sausage Stuffed Zucchini Boats With Marinara

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · Pork · high-protein

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Ingredients

• 1/2 lb bulk Italian sausage
• 2 large zucchini
• 1 cup marinara sauce
• 1 1/4 cups low-moisture mozzarella, shredded
• 1/2 cup panko bread crumbs
• 1/4 cup grated Parmesan
• 1 small, diced yellow onion
• 1 1/4 tbsp olive oil
• 1 tbsp total garlic powder, oregano, salt and pepper

Method (tap to check — screen stays awake)

1. Halve the zucchini lengthwise and scoop out the seedy centers with a spoon, leaving a sturdy quarter-inch wall; chop the scooped flesh.
2. Brown the sausage with the onion and the chopped zucchini flesh for 8 minutes until the meat is crumbled and browned and the liquid has cooked off.
3. Stir in half the marinara and the oregano and simmer 2 minutes until thick.
4. Spread the remaining marinara in a baking dish, set the boats in it, and season them with salt and pepper.
5. Fill each boat with the sausage mixture, top with mozzarella, and scatter the panko tossed with the oil and Parmesan over everything.
6. Bake at 400F for 22 minutes until the crumbs are golden and a knife slides into the zucchini with only slight resistance.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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