Stuffed Zucchini Sausage Boats
An easy and fun dinner of zucchini with sausage and bell pepper stuffing. My kids love helping make these and I love that they're an easy, healthy meal idea!
Servings: 8 zucchini boats
Calories: 267kcal
Equipment
Ingredients
- 1 medium onion (diced)
- 1 medium bell pepper (diced)
- 2 TBSP coconut oil
- 1 lb ground sausage (or ground beef)
- 4 medium zucchini
- ¼ cup roasted red peppers (diced, optional)
- 2 eggs
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp basil
- ½ tsp thyme
- ½ tsp salt
- ½ tsp black pepper
- ½ cup shredded cheese (optional)
- sour cream (optional)
Instructions
- Preheat the oven to 375°F.
- In a large skillet, heat the oil over medium-high heat.
- Saute the onion and bell pepper for about 5 minutes.
- Add the ground sausage to the skillet and stir occasionally until cooked through.
- Remove the skillet from the heat and set it aside.
- Cut the zucchini in half lengthwise. Use a paring knife and spoon to scoop out (and keep!) the seeds and center of the zucchini flesh, leaving a hallowed out zucchini canoe with edges about ¼ inch thick.
- Dice the zucchini centers that you removed and add them to the meat and veggie mixture in the skillet.
- Add the diced, roasted red peppers, eggs, herbs, and spices to the skillet and stir well.
- Divide the meat mixture evenly among the zucchini halves and top with shredded cheese if desired.
- Bake in a baking dish or baking sheet for 25-30 minutes or until heated through and the cheese starts to bubble.
- Top with sour cream if desired and enjoy!
Notes
- I like to make extra and wrap them to reheat later for breakfast or lunch on the go.
- Store any leftovers in an airtight container.
Nutrition
Serving: 1zucchini boat | Calories: 267kcal | Carbohydrates: 6g | Protein: 13g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 635mg | Potassium: 482mg | Fiber: 2g | Sugar: 4g | Vitamin A: 838IU | Vitamin C: 40mg | Calcium: 72mg | Iron: 2mg