These sausage-stuffed zucchini boats are crispy, cheesy and, frankly, adorable. They’re also a Healthy Living recipe. Bonus!
What You Need
Original recipe yields 4 servings
1/2 lb. Italian turkey sausage
1 small yellow onion, chopped
1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano, drained
1 cup panko bread crumbs
1/4 cup cholesterol-free egg product
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Heat oven to 375ºF.
Cut zucchini lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. Chop removed pulp; reserve for later use. Place shells in single layer in shallow microwaveable dish; cover with waxed paper. Microwave on HIGH 4 min. Place, cut sides up, in 13x9-inch pan sprayed with cooking spray.
Crumble sausage into large skillet; cook on medium heat until evenly browned, stirring occasionally. Drain sausage; return to skillet. Add onions and reserved zucchini pulp; cook 5 min., stirring frequently. Stir in tomatoes and bread crumbs; cool 5 min.
Add egg product to sausage mixture; mix well. Spoon into zucchini shells; sprinkle with cheese.
Bake 10 min. or until heated through.
Substitute 2 sliced green onions for the chopped yellow onion.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.