Triple Cheese & Sausage Zucchini Boats

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From www.smalltownwoman.com, by bpierce
Triple Cheese & Sausage Zucchini Boats

Triple Cheese & Sausage Zucchini Boats (6)

Zucchini is an outstanding source of manganese and vitamin C.  Zucchini is a great source of dietary fiber that will keep your body in the best shape for the long run.   Zucchini is available year round.  Most of it is grown in Central America and Mexico however we do grow it in the United States during the warm seasons. If you have never tried zucchini you really should give it a whirl.  There are so many great zucchini recipes.  These Triple Cheese & Sausage Zucchini Boats are definitely one of those great recipes. 

Triple Cheese & Sausage Zucchini Boats (3)-002

This simple recipe is so delectable. It is a meal all by itself.  It tastes like you spent hours fixing this but in all reality it can be prepped in about 20 minutes. 

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These Triple Cheese & Sausage Zucchini Boats are kid friendly.  They will not even know they are eating a vegetable.  You need to bake these for your loved ones.  They will be singing accolades to you!

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Triple Cheese & Sausage Zucchini Boats

Ingredients

  • 4 small zucchini
  • 1 lb sausage
  • 2 large cloves garlic minced
  • 1/2 cup fresh shredded Parmesan
  • 1 1/4 cups marinara
  • 1 cup shredded mozzarella
  • 1/3 cup shredded provel or provolone
  • Fresh basil 4-5 leaves

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray a 9 x 13” casserole dish with olive oil cooking spray. Slice each zucchini in half lengthwise. Using a melon baller or metal teaspoon, hollow out the center of each zucchini leaving about 1/4 inch on the sides. Reserve the scooped out insides. Place them skin side down in the casserole dish.
  3. Brown sausage over medium heat. Coarsely chop the zucchini insides and add to the pan. Cook 3-4 minutes over medium low heat. Add garlic and cook for 1 minute. Remove from heat. Allow to cool 5 minutes and stir in Parmesan. Spoon sausage mixture into hallowed out zucchini.
  4. Spoon marinara over the top. Sprinkle with mozzarella and provel.
  5. Bake for 30 minutes and top with fresh torn basil leaves.

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