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Zucchini boat




Source of Recipe


Marla


List of Ingredients




Zucchini boat

4 medium zucchini or yellow squash (two of each preferred)
3/4 pound hot Italian sausage, casing removed
1 can (14.5 ounces) diced tomatoes, drained
1/2 cup shredded mozzarella cheese, divided
1/4 teaspoon salt



Recipe



1. Preheat the oven to 350°F.

2. Cut each squash in half lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Dice the flesh that was removed.

3. In a large skillet, cook the sausage and diced squash over medium heat for 5 minutes, or until browned and cooked through, breaking up the sausage with a spoon during cooking. Drain the mixture and place in a medium bowl. Add the drained tomatoes, 1/4 cup mozzarella cheese, and the salt; mix well.

4. Fill the squash halves with the sausage mixture and place on a rimmed baking sheet.

5. Bake the zucchini boats for 20 minutes; remove from the oven and sprinkle with the remaining 1/4 cup mozzarella cheese. Bake for 5 minutes, or until the cheese is melted and the squash is heated through. Serve.