Dark's Kitchen
Yields: 8

4 medium zucchini
1/4 C marinara sauce
1 tsp oil, veggie, canola, etc.
1/2 small onion, finely diced
3 cloves garlic, minced
1/2 C red bell pepper, diced
2 Roma tomatoes, diced
14 oz. Italian sausage, casing removed
1/2 C mozzarella, shredded
2 Tbsp grated Parmesan cheese
salt and pepper, to taste


Preheat oven to 400 F degrees. Bring a large pot of water to a boil.

Cut zucchini in half, lengthwise. Scoop out flesh, so each “zucchini boat” is about 1/4 inch thick.

Place zucchini in boiling water, cook for 1 minute, and remove from the water.

Lightly grease a 9×13 baking dish. Add marinara sauce 'til it covers the bottom of the dish.

In a large skillet, brown sausage, breaking it up into smaller pieces while cooking. Once browned, set aside.

Add veggie oil, onion, garlic, and bell pepper, to skillet. Cook on medium-low heat for 2-3 minutes.

Add sausage, salt, and pepper. Cook another 2-3 minutes.

Scoop sausage mixture into zucchini, dividing among all 8 pieces.

Top with tomatoes, mozzarella, and Parmesan cheese.

Cover with foil.

Bake for 35 minutes, or until cheese is melted.
Sausage-Stuffed Zucchini
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