Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 2

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.

Deb Wise
Recipe by Cooking Light June 2015

Gallery

Credit: Hector Sanchez; Styling: Claire Spollen

Recipe Summary

hands-on:
28 mins
total:
28 mins
Yield:
Serves 4 (serving size: 2 stuffed zucchini boats and about 1/2 cup salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

321 calories; fat 16.3g; saturated fat 6.1g; mono fat 6.1g; poly fat 2.7g; protein 19g; carbohydrates 22g; fiber 5g; cholesterol 73mg; iron 3mg; sodium 652mg; calcium 270mg.
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