Chicken Sausage Stuffed Zucchini

Описание: Another easy, high‑protein weeknight dinner that helps you stick to your New Year goals without getting bored: healthy stuffed zucchini boats made with chicken sausage. Veggie‑packed, cozy, and comes together quickly thanks to a little help from jarred marinara. Perfect if you’re craving something lighter but still full of flavor.

Tip: Mix and match chicken sausage and marinara flavors for endless variations from this easy base recipe.

Cost: About $11.44 total, or roughly $3.81 per serving (2 zucchini halves each). Note: you can bring this cost per serving way down by using a cheaper marinara.

Macros per serving: 25g protein • 415 calories • 32g carbs • 21g fat • 6g fiber

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Chicken Sausage Stuffed Zucchini, serves 3

Ingredients:
3 medium zucchini
1 Tbsp olive oil
3-4 chicken sausage links (any flavor you like)
3-4 cloves garlic
1/2 tsp Italian seasoning
1/2 cup panko breadcrumbs
3/4 cup shredded mozzarella cheese
3/4 of a 24 oz. jar of marinara
Salt and pepper to taste

Instructions:
1. Preheat your oven to 375F.
2. Cut zucchinis in half lengthwise, and trim to the size of your casserole dish. Use a spoon to scoop out the zucchini and set aside. Leave at least 1/4” rim for stability.
3. Drizzle zucchini boats with a little olive oil, and season with salt and pepper.
4. Slice chicken sausage in half length wise, then in half again, and chop into bite sized pieces.
5. Warm a sauté pan over medium heat, and add olive oil to the pan.
6. Brown chicken sausage in olive oil, 4-5 minutes.
7. While chicken sausage is browning, chop the reserved zucchini flesh roughly. Add to the pan and season with salt and pepper.
8. Use the natural water content in the zucchini to lift any brown bits off your pan, there’s great flavor there!
9. Mince garlic and add to pan. Season with Italian seasoning. Cook for 1-2 minutes.
10. Add in your favorite jarred marinara sauce, about 3/4 of a jar, and stir to combine. Simmer and let flavors come together for 5-10min.
11. Take the filling off the heat, stir in 1/2 cup of panko breadcrumbs, and about 1/2 cup of shredded mozzarella cheese. Taste and adjust seasonings if necessary.
12. Scoop the filling into each zucchini boat generously, and top with mozzarella cheese.
13. Bake for 30-35 min at 375F.
14. Allow to cool before serving, and enjoy!