Healthy Italian Sausage Stuffed Zucchini

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings:

Course: Dinner/Entree

Cuisine: American

Method: Oven

Healthy Stuffed Zucchini Boats - the perfect way to use your summer zucchini! (Whole30/Dairy-Free)

Prep: Preheat oven to 375℉. Scoop out insides of 4 large zucchini with a spoon, leaving ¼ in the shell (you want the outer "shell" to be fairly thick so it doesn't fall apart). Place the insides in a separate bowl and set aside.
Parboil: Bring a pot of water to a boil and parboil the zucchini shells 2-3 minutes or until they just start to soften (parboil = just place shells in boiling water for a very short period of time to partially cook them). Drain well and set on baking sheet.
Brown Sausage: In a large skillet, cook 1 pound ground Italian sausage and drain off any grease. While sausage is cooking, chop up the insides of zucchini. Return sausage to heat and add diced onion and the chopped zucchini. Fry until zucchini is clear and then drain excess water.
Combine: Return to heat once more and add 1 teaspoon dried basil, 1 teaspoon dried oregano and ¼ teaspoon kosher salt; stir to combine. Then add ¼ cup nutritional yeast and stir to combine. Remove from heat.
Bake: Stuff zucchini shells with the Italian sausage mixture. Drizzle marinara sauce on top. Bake for 20 minutes.
Serve: Enjoy immediately and garnish with fresh basil, oregano and/or parsley, if desired.

Storage: These keep really well in the refrigerator - just store in airtight container and they will keep for 3-5 days.

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