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Hey friends!
Are you in the mood for something fun and delicious? I’ve got just the thing for you today!
Check out my baked zucchini beef boats.
They’re like little edible canoes filled with savory goodness.
Perfect for a family dinner or when you want to impress your friends.
Plus, they’re super easy to make!
So grab your apron, and let’s get cooking!
Ingredient Substitutions
For the Italian sausage, ground turkey or plant-based meat alternatives can be used to reduce fat content or accommodate vegetarian diets. Adjust seasoning with additional Italian herbs and garlic to maintain flavor. Lean ground beef is another option, though it may require extra herbs for flavor.
Zucchini can be replaced with eggplant or bell peppers for a different texture and flavor profile. If using eggplant, salt and drain slices before cooking to remove excess moisture. Bell peppers may require a shorter cooking time.
Mozzarella cheese can be substituted with dairy-free alternatives like cashew cheese or nutritional yeast for a vegan version. For a different flavor, try using crumbled feta or grated Parmesan. Adjust quantities as these cheeses have stronger flavors than mozzarella.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 80-90 g
- Fat: 70-80 g
- Carbohydrates: 50-60 g
Ingredients
- 4 medium-sized zucchinis
- 1/2 teaspoon italian herb mix, dried
- Salt and pepper for seasoning
- 2 teaspoons olive oil
- 1 pound mild italian sausage, without casings
- 1/2 cup onion, finely chopped
- 1 teaspoon garlic, minced
- 2 cups tomato marinara sauce
- 3/4 cup mozzarella cheese, shredded
- 1 tablespoon parsley, chopped
- Cooking spray
Step 1: Prepare the Baking Dish and Zucchini
Preheat your oven to 400 degrees F.
Coat a large rectangular baking dish with cooking spray to prevent sticking.
Take the zucchini and cut each one in half lengthwise, then carefully trim off the stem ends.
Use a spoon to scoop out the flesh, creating zucchini shells ready to be filled.
Step 2: Season and Arrange the Zucchini
Sprinkle Italian seasoning, salt, and pepper over the prepared zucchini shells for added flavor.
Arrange the seasoned zucchini shells neatly in the baking dish.
Step 3: Cook the Sausage Filling
Heat olive oil in a large pan over medium-high heat.
Add the sausage to the pan, cooking for 4-5 minutes while breaking up the meat with a spatula.
Stir in the chopped onion and cook for another 4 minutes until the onion becomes soft.
Add garlic and cook for an additional 30 seconds.
Season the sausage and vegetable mixture with salt and pepper to taste.
Step 4: Add Marinara Sauce and Simmer
Pour marinara sauce into the pan with the cooked sausage mixture.
Bring it to a simmer and allow it to cook for 5 minutes, allowing the flavors to meld together.
Step 5: Fill the Zucchini Shells and Bake
Spoon the savory sausage and vegetable mixture evenly into each zucchini shell.
Top the filled zucchinis with shredded cheese.
Place in the preheated oven and bake for 25 minutes.
The dish is done when the zucchini is tender and the cheese is melted and golden brown.
Step 6: Garnish and Serve
Once baked, remove the dish from the oven and sprinkle with freshly chopped parsley.
Serve the stuffed zucchini warm and enjoy this delicious and hearty meal!
