Healthy Italian Stuffed Zucchini Boats with cheesy Italian sausage or ground turkey, bell peppers, mushrooms, and the best crispy panko topping, ready in just 30 minutes!
Prep Time: 5 minutesminutes
Cook Time: 25 minutesminutes
0 minutesminutes
Total Time: 30 minutesminutes
Servings:4servings
Ingredients
3-4medium zucchini
½poundground Italian sausage , OR ground turkey, see note 1
2teaspoonsminced garlic
1red bell pepper, diced
4ouncesmushrooms, diced
1cupmarinara sauce, I used a garlic and basil marinara
1teaspoondried herb Italian seasoning
1cupshredded part skim mozzarella cheese
½cupItalian style panko breadcrumbs , or add 1/2 teaspoon Italian seasoning to regular panko
1tablespoonolive oil
Instructions
Preheat oven to 400 degrees. Cut zucchini in half lengthwise. Use a tablespoon to scoop out seedy center and discard. Arrange side by side, cut side up, on a baking sheet or in a casserole dish.
In a large skillet over medium-high heat, brown sausage (or turkey) for 4-5 minutes, using a spatula to break into small pieces as it cooks. (See note 1 if using ground turkey)
Add bell peppers and mushrooms and saute 2-4 minutes until tender.
Stir in garlic, marinara sauce, and Italian seasoning.
Spoon mixture into the zucchini boats
Bake for 15 minutes.
In a small bowl stir together panko bread crumbs and olive oil.
Top zucchini boats with mozzarella cheese, then the panko.
Bake for 5 minutes longer until cheese is melted and panko is golden. Serve immediately.
Notes
If using ground turkey, add 1 teaspoon dried herb Italian seasoning and 1/4 teaspoon crushed red pepper flakes while browning in the pan.