Ingredients:

  • 3 medium zucchini (450g)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1 lb lean Italian sausage
  • 2 cups cooked brown rice
  • 1/2 cup diced yellow onion
  • 3 cloves minced garlic
  • 1/2 cup low-sugar marinara sauce
  • 2 tbsp chopped fresh parsley
  • 1 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice each zucchini in half lengthwise and scoop out the center flesh with a spoon, leaving a 1/4 inch thick wall.
  3. Brush the zucchini interiors with olive oil, sprinkle with salt, and roast for 8–10 minutes.
  4. In a skillet over medium-high heat, brown the lean Italian sausage until no longer pink, breaking it into crumbles.
  5. Add diced onion and garlic to the skillet and sauté for 3–5 minutes until translucent.
  6. Stir in the cooked brown rice and marinara sauce; mix until heated through.
  7. Fold in the fresh parsley and remove the filling from heat.
  8. Spoon the sausage and rice mixture into the pre-roasted zucchini boats and top with mozzarella and Parmesan cheese.
  9. Bake for 15–20 minutes until the cheese is bubbly and golden brown.
  10. Let the boats rest for 5 minutes before serving.