Sausage Stuffed Zucchini Boats from

Photo: cinderangel17

Servings: 8 • Size: 1 boat • Old Points: 3 pts • Points+: 4 pts Calories: 153 • Fat: 7 g • Protein: 12.8 g • Carb: 9 g • Fiber: 2 g • Sugar: 2 g Sodium: 372 mg

Yield: 1 serving
Community Recipe from


  • 1 1/4 quick marinara sauce
  • 4 medium zucchini
  • 1 teaspoon(s) oil
  • 1/2 teaspoon(s) small onion diced
  • 3 clove(s) garlic crushed
  • 1/2 cup(s) red bell pepper diced
  • 14 ounce(s) lean italian chicken sausage removed from casing
  • 1/2 cup(s) part skim shredded mozzarella
  • 8 teaspoon(s) grated parmesan cheese


  1. Bring a large pot of water to boil.

  2. Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

  3. Drop zucchini halves in boiling water and cook 1 minute. Remove from water.

  4. Place 1/4 cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.

  5. In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes. Combine with sausage and cook a few more minutes.

  6. Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
February 2014

This recipe is a personal recipe added by cinderangel17 and has not been tested or endorsed by MyRecipes.

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