Page 18 - SCMHCC Holiday Favorites Cookbook

STUFFED ZUCCHINI BOATS

From the Kitchen of Chelsea Nguyen

Ingredients:

4 medium zucchini
½ tsp. Italian seasoning

Salt, to taste
Pepper, to taste

2 tsp. olive oil
1 lb. mild Italian sausage, without casing
½ cup onion, diced finely

1 tsp. garlic, minced
2 cups marinara sauce

¾ cup shredded mozzarella cheese
1 Tbsp. parsley, chopped

Note: You can also add zucchini flesh to mixture

Directions:
Preheat oven to 400 degrees Fahrenheit
Coat a rectangular baking sheet with cooking spray

Cut the zucchini in half lengthwise, then trim off the stem ends
Scoop coop out the zucchini flesh

Sprinkle Italian seasoning, salt and pepper over the zucchini shells
Arrange the zucchini in the baking dish
Heat the olive oil in a large pan over medium high heat

Add sausage and cook for 4-5 minutes, breaking up the meat with a spatula
Add onion and cook for 4 minutes

Add garlic and season mixture with salt and pepper
Pour marinara sauce into pan and bring to a simmer; cook for 5 minutes

Spoon mixture into zucchini shells and top with shredded cheese
Bake for 25 minutes until cheese is golden brown