Stuffed Zucchini Boats

Ingredients

• Italian sausage

  pork, raw

  6 oz or 170g

• Zucchini

  raw, with skin

  1 medium or 196g

• Salt

  table

  ¼ tsp or 2g

• Black pepper

  ground

  ¼ tsp or 0.5g

• Marinara sauce

  ½ cup or 129g

• Oregano

  dried

  1 tsp, leaves or 1g

• Mozzarella cheese

  part-skim

  ½ cup, shredded or 56g

Directions

1. Preheat the oven to 375°F and line a baking sheet with foil or parchment.
2. Heat a skillet over medium and cook the crumbled Italian sausage until browned and cooked through, 5–7 minutes; drain excess fat.
3. Halve the zucchini lengthwise and scoop out the centers to form boats, leaving a 1/4-inch border. Lightly season the cut sides with salt and black pepper.
4. Stir the marinara sauce and oregano into the cooked sausage and heat 1–2 minutes until coated.
5. Arrange the zucchini boats on the prepared baking sheet and divide the sausage mixture among them.
6. Top evenly with most of the mozzarella.
7. Bake until the zucchini is just tender and the cheese is melted and bubbly, 12–15 minutes.
8. Let cool a few minutes before garnishing with remaining mozzarella and serving.