Healthy Italian Stuffed Zucchini Boats
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!
Servings:4 servings
Ingredients
- 3-4 medium zucchini
- ½ pound ground Italian sausage , OR ground turkey, see note 1
- 2 teaspoons minced garlic
- 1 red bell pepper, diced
- 4 ounces mushrooms, diced
- 1 cup marinara sauce, I used a garlic and basil marinara
- 1 teaspoon dried herb Italian seasoning
- 1 cup shredded part skim mozzarella cheese
- ½ cup Italian style panko breadcrumbs , or add 1/2 teaspoon Italian seasoning to regular panko
- 1 tablespoon olive 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.
Nutrition
Calories: 253 kcal, Carbohydrates: 17 g, Protein: 25 g, Fat: 10 g, Saturated Fat: 4 g, Trans Fat: 1 g, Cholesterol: 49 mg, Sodium: 593 mg, Potassium: 951 mg, Fiber: 4 g, Sugar: 9 g, Vitamin A: 1640 IU, Vitamin C: 70 mg, Calcium: 272 mg, Iron: 2 mg