Stuffed Zucchini Boats with Tomato Salad

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Stuffed Zucchini Boats with Tomato SaladRecipe

Photo: Hector Sanchez; Styling: Claire Spollen

The microwave quickly steams the zucchini so that you only need to run the stuffed boats under the broiler for a minute or two at the end.

Serves 4 (serving size: 2 stuffed zucchini boats and about 1/2 cup salad)

Ingredients

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4 large zucchini, halved lengthwise (about 3 pounds)
Cooking spray
1 cup chopped onion
8 ounces hot turkey Italian sausage, casings removed
3/8 teaspoon kosher salt, divided
1 1/2 ounces whole-grain bread, torn into small pieces
5 ounces fresh mozzarella cheese, torn into small pieces and divided
2 1/2 teaspoons olive oil, divided
2 cups cherry tomatoes, halved
1/4 cup thinly sliced basil
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper

Preparation

Hands-on: 28 Minutes
Total: 28 Minutes

1. Preheat broiler to high.

2. Using a spoon, remove zucchini pulp, leaving a 1/4-inch-thick shell. Coarsely chop pulp, reserving 2 cups; discard remaining pulp. Place zucchini halves in a large microwave-safe bowl. Cover with plastic wrap; vent. Microwave at HIGH for 4 minutes; let stand, covered, until time to stuff.

3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and sausage to pan; cook 4 minutes or until done, stirring to crumble sausage. Stir in reserved 2 cups zucchini pulp. Place zucchini halves on a jelly-roll pan; sprinkle with 1/4 teaspoon salt. Divide sausage mixture evenly among zucchini halves.

4. Place bread in a mini food processor; pulse 5 to 6 times or until coarse crumbs form. Add 2 ounces cheese and 1 teaspoon oil; pulse to combine. Top zucchini halves with bread mixture. Broil 1 to 2 minutes or until cheese melts and breadcrumbs begin to brown.

5. Combine remaining 3 ounces cheese, tomatoes, and basil in a bowl; toss to combine. Combine remaining 1/8 teaspoon salt, remaining 1 1/2 teaspoons oil, vinegar, and pepper in a small bowl, stirring with a whisk. Drizzle over tomato mixture; toss to coat. Serve with zucchini boats.

Created date

April 2015

Nutritional Information

Calories 321
Fat 16.3 g
Satfat 6.1 g
Monofat 6.1 g
Polyfat 2.7 g
Protein 19 g
Carbohydrate 22 g
Fiber 5 g
Cholesterol 73 mg
Iron 3 mg
Sodium 652 mg
Calcium 270 mg