In search for the next popular meal at your dinner table? Then you need to get on board with this interesting and very healthy dinner option of skinny sausage zucchini boats.
It only takes thirty to thirty-five minutes to make these zucchini boats, and prep time is about ten minutes, and you will absolutely love the taste of this low calorie dish.
- 1/2 lbs. of sweet Italian chicken sausage
- 1 1/2 cups of pasta sauce, light
- 4 zucchini, medium-sized
- 1/2 onion, diced
- 1/2 cups of diced red bell pepper
- 1/2 cups of low fat shredded mozzarella cheese
- 2 tablespoons Parmesan cheese, fat
- 2 tablespoons minced garlic
- 1 teaspoon of extra virgin olive oil
- 1/4 teaspoon of salt, low sodium
- 1/4 teaspoon of pepper
- 1 teaspoon of garlic powder
- Preheat the oven to 425 degrees.
- Next, cut the zucchini length-wise and set aside the flesh in a small mixing bowl.
- Begin boiling water in large pot and drop in the zucchini halves for about 1 1/2 minute. Remove zucchini halves and pat dry with paper towel.
- Prepare a baking pan, preferably 9×12 inches, and begin spreading about 1/4 cups of the pasta sauce into the pan. Next, place the zucchini on top of the sauce with the "open" half facing up. Set aside.
- Get a medium to large sauté pan and begin cooking the chicken sausage until brown and chop into smaller bite-sized pieces. Drain the sausage and also set aside. Add more non-stick spray to sauté pan as well as extra virgin olive oil. Next, cook the onion, red bell pepper, and garlic for about two minutes. Add in the chopped bits of zucchini to the sauté pan last. Season with the garlic powder, salt, and pepper for taste.
- Mix in the sausage into the same sauté pan. Take off heat and start spooning in mixture into zucchini boats. Sprinkle Parmesan cheese on top.
- Begin baking everything with the pan covered with aluminum foil for about 30-35 minutes.
