Stuffed Zucchini boats -- |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I always seem to forget how much we enjoy these, about 100 calories per serving, Stuffed Zucchini Boats I have estimated both the prep and bake time. They should be ready to serve in an hour or less. Sometimes, I sprinkle 1/2 tablespoon crumbled feta cheese over each boat. Ingredients:
4 medium zucchini |
1 small onion, chopped |
2 tablespoons red bell peppers, chopped |
2 tablespoons green bell peppers, chopped |
2 garlic cloves, minced |
1 egg, beaten |
1 teaspoon italian seasoning |
1 teaspoon fennel seed (optional) |
salt and pepper, to taste |
1 cup italian sausage |
1 tablespoon olive oil |
Directions:
1. Cook the whole zucchini until tender-crisp, 10-15 minutes. Cool enough to handle and cut in half lengthwise. Cut off the stem and blossom ends, scoop out and reserve the centers, leaving 1/4 on bottom and sides.
2. Brown, crumble and drain the sausage. Using the same pan heat the olive oil and saute the garlic, onions, zucchini, red and green peppers, Italian seasoning and optional fennel seeds. Cool slightly.
3. Add the browned sausage and season lightly with salt and pepper., if needed. Add the beaten egg.
4. Spoon the mixture into the scooped out zucchini halves.
5. Bake 350 degrees, 30 minutes, until heated through and browned slightly.
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