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Friday, May 18, 2012

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 what are you waiting for, go and try this!!

Stuffed Zucchini Boats

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

  • 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
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.

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 

Project Housewife Out! 

Im Linking Up!  Come check me out at Joy in the Jumble, Bacon Time, Create Craft Love, Addicted 2 Decorating, Petals to Picots,Six Sisters Stuff, Positively Splendid, Southern Lovely, Alderberry Hill,Ginger Snap Crafts, Tip Junkie, My Girlish Whims, Lil Pink Pocket, A Bowl full of Lemons, DIY By Design, Not Just a Housewife, Romance on a Dime, Michelle's Tasty Creations, House of Hepworths, Blissful & Domestic, Beyond the Picket Fence,


  1. Great recipe! Thanks for sharing at the Pomp Party! Pinning to our Pomp Party board!

    Jill @ Create.Craft.Love.

  2. This looks so delicious! Zucchini is our favorite! Can't wait to try it!
    Thanks for linking up to Strut Your Stuff Saturday. Hope to see you again next week! -The Sisters

  3. MmmM - those look amazing!!! Thanks for sharing this.

    I saw Avengers last weekend and it won't disappoint. It's a good movie!

    Thanks for sharing this at Romance on a Dime. Hope to see you next Tuesday again!! Pinning this.

  4. Rachael, this looks super yummy. I haven't made stuffed zucchini in years. Thanks for sharing at Creative Thursday last week. I can't wait to see what you link up this week. Have a great day :)