Description
Delicious zucchini boats stuffed with Italian sausage, couscous, and topped with melted mozzarella, perfect for family dinners or gatherings.
Ingredients
Scale
- 4 medium zucchinis
- 1 pound Italian sausage (sweet or spicy)
- 1 cup couscous
- 1 cup diced tomatoes
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 cup mozzarella cheese, shredded
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the insides.
- Cook the Italian sausage in a skillet over medium heat until browned.
- Add minced garlic, diced tomatoes, and scooped-out zucchini flesh to the skillet.
- Stir in the cooked couscous and fresh parsley, seasoning with salt and pepper.
- Fill the zucchini boats with the sausage mixture.
- Place the filled zucchini boats on a baking sheet and top with shredded mozzarella cheese.
- Bake for 25-30 minutes until the zucchinis are tender and the cheese is golden.
- Serve warm, garnished with fresh parsley.
Notes
Make-ahead tips: fill and refrigerate zucchini boats before baking for easy prep. Customize with different proteins or spices as desired.
Nutrition
- Serving Size: 1 stuffed zucchini boat
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 50mg