Sausage Stuffed Zucchini Boats
Servings: 8 zucchini boats
These sausage stuffed zucchini boats are brimming with sausage and veggies in an easy tomato sauce, and of course, covered in cheese. You'll love this tasty low carb meal!
- 4 zucchini
- 1 tablespoon butter
- garlic powder, salt, and pepper to taste
- ½ pound sausage
- 1 small bell pepper, diced
- ½ cup onion, diced
- 8 oz sliced mushrooms
- ½ cup frozen peas
- 8 oz Tomato Sauce
- ½ teaspoon garlic powder
- ½ cup Monterey Jack Cheese
Preheat the oven to 400°. Line a baking sheet with tin foil for easy cleanup.
Trim the ends off of the zucchini and slice each in half lengthwise. Use a spoon to gently scrape out the seeded center, leaving most of the zucchini intact. Divide the tablespoon of butter into 8 parts, placing a small pat into each hallowed out zucchini. Season each boat with a little salt, pepper and garlic powder. Bake in the oven for 20 minutes, or until zucchini is tender.
While zucchini is baking, crumble and brown the sausage in a large pan on the stove. When the sausage is almost done, add in the veggies and saute until they are tender. Pour in the tomato sauce and stir to distribute. Season with ½ teaspoon of garlic powder. Keep warm on the stove until zucchini is done.
When the zucchini is done, pull it out of the oven and fill each boat with a heaping scoop of the sausage and veggie mixture. Sprinkle the top of each boat with cheese. Put the zucchini boats back into the oven until cheese is melted, about 5 minutes. Serve and enjoy!
Serving: 1boat | Sodium: 425mg | Calcium: 79mg | Sugar: 4.8g | Fiber: 2.4g | Potassium: 576mg | Cholesterol: 34mg | Calories: 176kcal | Saturated Fat: 4.9g | Fat: 12g | Protein: 10.2g | Carbohydrates: 8.4g | Iron: 2mg