Zucchini Pizza Boats
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Serves: 10 zucchini boats
  • 5 medium zucchini, halved length-wise
  • 1 Tbsp olive oil
  • 20 oz sweet Italian turkey sausage links, casings removed
  • 1 bell pepper, diced
  • 1 small onion, diced
  • 1 cup mushrooms, sliced
  • 2 garlic cloves, minced
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • 1½ cups marinara sauce
  • ¼ cup grated Parmesan cheese
  • ½ cup part-skim mozzarella cheese, shredded
  1. Preheat the oven to 400 degrees F. Using a spoon, scoop the seeds out of each of the zucchini halves to create a "well". Arrange zucchini cut side up on a baking sheet and bake for 10-12 minutes; remove from oven.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the turkey and cook 6-8 minutes, breaking up with a wooden spoon, until no longer pink. Using a slotted spoon, remove turkey to a plate and set aside.
  3. To the hot skillet, add the diced bell pepper, onion, and mushrooms; cook for 5-6 minutes or until softened. Add garlic, oregano, and basil and cook until fragrant, about 30-60 seconds.
  4. Add marinara and stir; cook for 4-5 minutes or until hot. Fill each zucchini with the turkey mixture and top with grated Parmesan and mozzarella. Bake for 10-15 minutes or until cheese is turning golden and zucchini are tender. Serve hot.
Recipe adapted from Slender Kitchen
Nutrition Information
Serving size: 1 zucchini boat Calories: 162 Fat: 8.3 Carbohydrates: 10.7 Sugar: 3.4 Sodium: 436 Fiber: 2.6 Protein: 12.4 Cholesterol: 35
Recipe by Prevention RD at https://preventionrd.com/2016/09/zucchini-pizza-boats/