Week 5- Meal #3 Sausage Stuffed Zucchini Boats

Ingredients:

• 1 1/4 cups marinara sauce
• 4 medium zucchini
• 1 tsp oil
• 1/2 cup frozen onion blend
• 1 tsp minced garlic
• 14 oz pork sausage
• 1/2 cup shredded mozzarella
• 8 tsp shredded Parmesan cheese

Directions:


1.  Preheat oven to 400°.

2.  Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. To get your zucchini boats to stand up peel one strip down the middle of the back of each boat.  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.

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

5.  In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside. Heat oil and add onion seasoning blend and garlic. 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 3-4 minutes longer.

6.  Using a spoon, fill each hollowed zucchini with 1/3 cup 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 and bake 35 minutes until cheese is melted and zucchini is cooked through.