Italian Sausage Zucchini Boats

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  6 large or 1.94kg

• Italian sausage

  Pork, raw

  16 oz or 454g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Onions

  Raw

  ½ medium or 55g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  2 cup or 514g

• Garlic powder

  Spices

  1 tsp or 3g

• Salt

  Table

  1 tsp or 6g

• Mozzarella cheese

  Part skim milk

  1 ½ cup, shredded or 168g

• Basil

  Fresh

  2 tbsp, chopped or 5g

Directions

1. Preheat the oven to 400°F.
2. Cut the zucchini in half lengthwise and scoop out the center to create boats.
3. In a pan, cook the Italian sausage until no longer pink. Add the chopped onions and mushrooms, cooking until tender. Stir in the pasta sauce and let simmer for 10 minutes.
4. Arrange the zucchini boats in a baking pan and fill each with the sausage mixture.
5. Sprinkle with garlic powder, salt, mozzarella cheese, and fresh basil.
6. Bake for 14-16 minutes or until the cheese is browned and the zucchini is tender. Serve and enjoy!