Chicken Stuffed Zucchini Boats Dairy Free Gluten Free Recipes

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HEALTHY ITALIAN SAUSAGE STUFFED ZUCCHINI



Healthy Italian Sausage Stuffed Zucchini image

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

Provided by Erin Jensen

Categories     Dinner

Time 50m

Number Of Ingredients 9

4 large zucchini or 6 smaller zucchini
1 pound ground Italian sausage
1 cup diced sweet yellow onion
1 Teaspoon dried basil
1 Teaspoon dried oregano
1/4 Teaspoon salt
1/4 cup nutritional yeast
whole30 compliant marinara
Fresh chopped basil, oregano and/or parsley for garnish

Steps:

  • Preheat oven to 375.
  • Scoop out insides of zucchini with spoon, leaving 1/4 in the shell (you want the outer "shell" to be fairly thick so it doesn't fall apart).
  • Place insides into a separate bowl and set aside.
  • Parboil 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.
  • In skillet, cook Italian sausage and drain off any grease.
  • While sausage is cooking, chop up insides of zucchini.
  • Return sausage to heat and add onion and the chopped zucchini.
  • Fry until zucchini is clear and then drain excess water.
  • Return to heat once more and add salt, oregano and basil; stir to combine.
  • Then add nutritional yeast and stir to combine.
  • Remove from heat.
  • Stuff zucchini shells with Italian sausage mixture.
  • Drizzle marinara on top.
  • Bake for 20 minutes.
  • Serve immediately and garnish with fresh basil, oregano and/or parsley, if desired.

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