Zucchini Boats

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  Zucchini(907g)
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  Vegetable oil(23g)
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  Italian Pork Sausage(454g)
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  Yellow Onion
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  Garlic
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  1/2 tsp Italian seasoning ($0.05)
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  3/4 Tsp Salt, Divided ($0.04)
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  1/2 Tsp Freshly Cracked Black Pepper, Divided ($0.02)
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  Garlic powder(1g)
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  Pasta Sauce, Marinara, Canned(180g)
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  Bread Crumbs, Dry, Plain(60g)
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  Mozzarella Cheese(240g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

Instructions

1. 1Wash the zucchini, trim the stem ends, and slice each one in half lengthwise. Use a spoon or melon baller to scoop out the center flesh, leaving a ¼–½ inch rim. Roughly chop the scooped flesh into small pieces and set aside.
2. 2Preheat the oven to 375°F. Arrange the zucchini halves on a parchment-lined baking sheet, brush the insides with vegetable oil, season with salt and black pepper, and bake for 15 minutes until slightly softened. Remove and set aside.
3. 3While the zucchini bakes, heat a large skillet over medium heat with vegetable oil. Add the Italian pork sausage and cook 5–7 minutes, breaking it into small pieces, until browned and no longer pink. Drain excess fat if needed.
4. 4Add the diced onion and minced fresh garlic to the skillet and sauté over medium heat for 3–4 minutes, stirring occasionally, until the onion is translucent and the garlic is fragrant.
5. 5Stir in the garlic powder, marinara pasta sauce, bread crumbs, and the reserved chopped zucchini flesh. Simmer over medium-low heat for 5 minutes, stirring occasionally, until the mixture thickens slightly.
6. 6Spoon the sausage filling evenly into each zucchini boat half and top each with part-skim mozzarella cheese. Return to the oven and bake for 15 minutes at 375°F until the cheese is melted and the filling is bubbly around the edges.
7. 7Remove from the oven and let cool for 2–3 minutes. Divide evenly into 4 airtight containers while still warm for meal prep storage.