Foodie Friday #26

Are you as ready for Friday as much as I am??  I am hoping to see the Avengers this weekend and cant wait its gotten so many excellent reviews, and hello Robert Downey Jr is in it!!!  Do you have any great plans this weekend?

I've got a real treat for you today!  Zucchini!!!  Im really excited to share this recipe with you because number 1 it was delicious, number 2 it is great leftover and number 3 its healthy!  Its a triple threat!  I love that is zucchini as the base because I honestly dont know how to cook zucchini but love the flavor and any excuse to use it makes me happy.  I hope you enjoy this as much as I did...so what are you waiting for, go and try this!!

Stuffed Zucchini Boats

(A RecipeGirl blog recipe)

Points: 6   Servings: 6     Prep Time: 30min  Cook Time: 30min    Difficulty: Moderate

Ingredients

• Three medium (8-inch) zucchini, ends trimmed, then cut in half lengthwise
• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 3 medium garlic cloves, minced
• 3/4-pound lean turkey sweet Italian sausage
• 1/2 cup Parmesan cheese
• 1/2 cup mozzarella cheese
• 1/2 cup tomato-basil marinara sauce
• 3 tablespoons chopped fresh basil
• salt and pepper

Instructions

Preheat the oven to 350 degrees F. Spray a 13x9-inch baking pan with nonstick spray.  Use a small spoon to scrape out the insides of each zucchini half - the pulp. Don't scrape the zucchini all the way to the skin- just make a deep pocket where you'll be able to put the stuffing. Save the pulp and chop it.

Heat the olive oil in a large skillet over medium heat. Add the zucchini pulp, onion, garlic and sausage. Cook together 4 to 6 minutes, stirring often, until the onions are softened and the sausage is cooked through. Pour the mixture through a fine sieve to drain the excess moisture. Transfer the meat mixture to a medium bowl.

In a small bowl, mix the cheeses together. Remove two tablespoons of the cheese and set aside. Add the rest of the cheese to the meat mixture, along with the marinara sauce and basil. Add salt and pepper, as desired.  Divide the meat mixture between the hollowed out zucchini, filling and mounding into each one. Set the stuffed zucchini into the prepared pan and sprinkle the reserved cheese on top.  Bake 30 minutes, or until baked through and tender.

Notes: These are delicious on their own, but they're also good served over herbed rice.

Nutrition

Serving size: 1 zucchini boat, Calories per serving: 241, Fat per serving: 13.5g, Saturated Fat per serving: 4.8g, Sugar per serving: 3.9g, Fiber per serving: 3.9g, Protein per serving: 19.2g, Cholesterol per serving: 51.6mg, Carbohydrates per 

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