These zucchini boats, with fork-tender zucchini halves piled to the brim with a delicious meaty tomato filling, are a perfect carb-free dinner. Italian seasoning ties the flavors together, and the golden-brown cheese crust adds a nice tang.
Ingredients
- 4 zucchini , 8 ounce
- 1 teaspoon Italian seasoning
- 0.25 teaspoons ground black pepper
- 1 teaspoon kosher salt , divided
- 1 pound Italian pork sausage
- 0.5 cups yellow onion
- 2 teaspoons garlic
- 0.5 teaspoons crushed red pepper
- 1.5 cups marinara sauce
- 6 ounces shredded low-moisture whole-milk mozzarella cheese
- 1 ounce grated Parmesan cheese
- 1 tablespoon fresh tender herbs
Instructions
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1
Gather the ingredients.
-
2
Preheat the oven to 400 degrees F (175 degrees C). Spray a 13-x9-inch baking dish with cooking spray.
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3
Cut zucchini in half lengthwise; cut off and discard stem ends. Using a spoon, scoop and scrape out pulp from center of each zucchini half, creating a 1/2-inch-thick shell. Measure out 3/4 cup zucchini pulp, and discard or reserve remaining pulp for another use. Arrange zucchini halves, cut side up, in prepared baking dish. Sprinkle evenly with Italian seasoning, black pepper, and 1/2 teaspoon of the salt.
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4
Heat a large skillet over medium-high heat. Add Italian sausage; cook, stirring and breaking up with a spatula, until browned and crumbly, about 5 minutes. Stir in onion, garlic, crushed red pepper, the 3/4 cup zucchini pulp, and remaining 1/2 teaspoon salt; cook, stirring occasionally, until vegetables are softened and liquid is absorbed, about 5 minutes. Stir in marinara, and bring to a simmer over medium-high heat. Simmer, undisturbed, until slightly thickened, 3 to 5 minutes. Remove from heat.
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5
Spoon about 1/2 cup pork mixture into each zucchini half; sprinkle evenly with mozzarella and Parmesan.
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6
Bake in the preheated oven until zucchini is tender and cheese is melted and golden brown, 20 to 25 minutes. Sprinkle evenly with herbs; serve immediately.
Nutrition Facts
Per serving
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