Sausage Stuffed Zucchini Boats Recipe

Ingredients

• 2 medium zucchini
• 0.5 pound mild sausage (such as Odom's Tennessee Pride® Mild Country Sausage)
• 0.33 pound hot sausage (such as Odom's Tennessee Pride® Hot Country Sausage)
• 1 tablespoon butter
• 3 mushrooms, finely diced, or more to taste
• 0.25 small onion, diced
• 0.5 stalk celery, diced
• 1 clove garlic, minced
• 1 slice gluten-free bread, crumbled
• 1 tablespoon water, or as needed
• 0.5 medium tomato, diced
• 0.13 cup grated Parmesan cheese
• 4 slices pepper Jack cheese
• 0.5 tablespoon chopped fresh parsley

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C) for baking.
2. Cut the zucchini lengthwise, scoop out the pulp, and set aside. Arrange the zucchini halves in a casserole dish. Finely chop the scooped-out zucchini flesh and place it in a bowl.
3. In a saucepan over medium-high heat, cook the mild and hot sausage until browned and crumbled, approximately 5 to 7 minutes. Drain off any excess grease.
4. Melt butter in a skillet over medium heat. Add the chopped zucchini flesh, mushrooms, onion, celery, and garlic. Cook and stir for 5 minutes until softened. Mix in the cooked sausage, bread crumbs, and water. Spoon the sausage mixture generously into the zucchini boats, allowing any excess to spill into the casserole dish.
5. Bake in the preheated oven for 30 minutes. Sprinkle diced tomato, Parmesan cheese, and pepper Jack cheese slices on top. Return to the oven and continue baking until the cheese is melted and bubbly, about 10 more minutes. Garnish with fresh parsley before serving.

Nutrition

• Calories: 488 kcal
• Fat Content: 39 g
• Fiber Content: 2 g
• Sugar Content: 3 g
• Sodium Content: 903 mg
• Protein Content: 21 g
• Cholesterol Content: 109 mg
• Carbohydrate Content: 10 g
• Saturated Fat Content: 15 g
• Unsaturated Fat Content: 0 g