Go Back
Healthy Italian Stuffed Zucchini Boats recipe | lecremedelacrumb.com
Print

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!
Course Main Course
Cuisine Italian
Author Tiffany

Ingredients

  • 3-4 medium zucchini
  • 1/2 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
  • 1/2 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.