Zucchini Boats

For the last couple of weeks I’ve been a little bit obsessed with zucchini, or as it’s known at the store down the street from us, Italian squash. I’m not sure what brought about it, but it summer, so I might as well enjoy a wonderful summer food while it lasts.  The first dish I made was: zucchini boats, courtesy of skinny taste:

  • 1 1/4 cups quick marinara sauce
  • 4 (31 oz total) medium zucchini (I only had three, so I used a summer squash as well)
  • 1 tsp oil
  • 1/2 small onion, finely diced
  • 3 cloves garlic, crushed (or garlic in a jar works great too!)
  • 1/2 cup diced red bell pepper
  • 14 oz lean Italian chicken sausage, removed from casing (I used real spicy italian sausage, which kind of defeats the purpose of “skinny” but its what we had.  Also, It was in the casing.  For your sanity, get the sausage not in the casing.)
  • 1/2 cup part skim shredded mozzarella
  • 8 tsp 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. (I may or may not forgot this step.  oops.)

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

4. 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.

5. Using a spoon, fill each hollowed zucchini with 1/3 cup (who measures this?  plop a bunch on.  And now it’s filled.)  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 andbake 35 minutes until cheese is melted and zucchini is cooked through.



The cheese makes it all better.

These were quite delicious. A little bit crunchy because I forgot the first step, but nonetheless a delicious way to use your Italian squash.  I mean zucchini.