Joy Bauer Weight Loss

RecipeVeggie-Stuffed Zucchini Boats

Share:Pin on PinterestShare on FacebookTweet about this on Twitter
Nutrition Facts
Amount per Serving
  • Calories: 200
  • Protein: 10 g
  • Total Fat: 6 g
    • Unsaturated Fat: 4.5 g
    • Saturated Fat: 1.5 g
  • Cholesterol: 20 mg
  • Total Carbohydrate: 25 g
  • Dietary Fiber: 4 g
  • Total Sugar: 11 g
    • Natural Sugar: 11 g
    • Added Sugar: 0 g
  • Sodium: 460 mg
Take Note

We’re grateful to Susan Gallagher in Brigantine, New Jersey for submitting these wine-tastic zucchini boats. They’re fun to make, 100% delicious to eat, plus they’re a terrific vehicle for nutrient-packed veggies. Whip up this dish for a tasty appetizer or entree; it will definitely float your boat (pun intended).

 

  • Prep time
  • Total Time
This recipe makes Makes 6 servings
Ingredients:
  • 1 cup shredded carrots
  • ½ large onion, chopped
  • 2 garlic cloves, minced
  • 1 cup kale, chopped
  • 1 cup corn, fresh, canned or frozen
  • ½ cup broccoli florets, chopped
  • 4 medium to large zucchini
  • ½ cup white wine
  • 1¼ links of chicken or turkey sausage (take out of casing)
  • ¼ cup panko breadcrumbs, preferably whole grain
  • 2 tablespoons butter
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
Preparation:

Preheat oven at 350°. Slice zucchini in half lengthwise, scoop out insides, and shred or chop.  To make zucchini boat filling, liberally coat a skillet with oil spray and warm over medium heat. Add insides of zucchini carrots, onion, garlic, kale, corn, broccoli, sausage and wine. Cook until wine evaporates, occasionally stirring (approximately 14 minutes on medium to high heat).

Line baking sheet with foil. Place shelled zucchini boats onto baking sheet and fill boats with filling. Top boats evenly with whole grain panko breadcrumbs and drizzle on melted butter in zig zags over each zucchini top (to cover as much as surface area as possible) Bake for 45-55 minutes, or until zucchini boats are soft and tops are brown. Keep a close eye starting at 45 minutes so they don’t burn.