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Stuffed Zucchini II

Active Time: 20 minutes

Total Time: 50 minutes

Serves: 2 servings


Stuffed Zucchini II


  • Cut top ¼ of each zucchini off lengthwise; finely chop and set aside. Remove the inner flesh from the zucchini leaving about ¼ inch shell on the bottom and sides, creating a boat; discard flesh.
  • In large skillet, over medium-high heat, combine sausage, chopped zucchini, onions, peppers, carrots and garlic. Sauté, crumbling sausage, until vegetables are tender and sausage is cooked through. Drain off grease.
  • Stir in ½ cup pasta sauce, 2 tablespoons Parmesan cheese and 2 tablespoons bread crumbs; salt and pepper to taste. Cool.
  • Divide filling among zucchini boats; place in a greased 8x8-inch baking dish. Sprinkle with remaining bread crumbs and Parmesan cheese; spray tops with cooking spray. Bake in a preheated 350°F oven 30 minutes or until golden brown and crispy on top.
  • Meanwhile, prepare pasta according to package directions and heat remaining pasta sauce. Toss pasta with sauce and divide between dinner plates; top pasta with 2 zucchini boats.


Serving Size: ½ of recipe
  • Calories 650kcal -
  • Total Fat 29g -
  • Saturated Fat 9g -
  • Cholesterol 60mg -
  • Sodium 1390mg -
  • Carbohydrates 69g -
  • Fiber 9g -
  • Protein 30g -