I realize Father’s Day was like, so last month. However, today’s blog post is a special one or my Dad, or as I call him, my “Duddy.”
I cook a lot of things, and sometimes they sound appealing to people. Sometimes they don’t. My darling Biffer is so supportive of my blog endeavor, even though she hates a very major ingredient in a lot of my recipes – cheese.
So I was describing this particular dish the other day to my Dad, who is going to be a bachelor next week as my mom is traveling, and he told me I had to post it immediately. I think I actually heard the drool through the phone.
You see, my dad loves Italian foods. There’s an awesome Italian festival in Memphis every summer and if he decides to brave the heat (he’s what I call, “heat intolerant”) to attend, his trip is not complete without an Italian sausage and pepper sandwich.
As they say, the apple does not fall far from the tree – because as soon as I saw this recipe on Skinnytaste, I knew it had to happen in my kitchen. So I hope y’all enjoy this one as much as I think my dad will!
Stuffed Italian Zucchini (Makes 8 “boats” / 3 WW Pts. each)
4 medium zucchini
1/4 yellow onion, chopped
1/2 cup chopped red bell pepper
1 tsp. olive oil
1 1/2 tsp. minced garlic
1 1/2 cups marinara sauce
1/2 cup reduced-fat shredded mozzarella
2 links hot Italian turkey sausage (I use Butterball brand), cooked and crumbled
8 tsp. reduced fat Parmesan
Preheat oven to 400.
Bring a large pot of water to a boil.
While everything is heating up, slice your zucchini in half and scoop out the insides, leaving a border about 1/8 – 1/4 inch think. Reserve about half of what you scoop out and chop it up.
In a medium skillet, heat olive oil. Add chopped bell pepper, onion and garlic. Saute 3-5 minutes. Then add zucchini, cooking another 2-3 minutes. Finally, add the sausage and and cook for 2-3 additional minutes.
Place hollowed out zucchini halves in boiling water for about 1 minute each.
In a large baking dish, pour a light layer of marinara sauce on the bottom. Arrange boiled zucchini halves on top of sauce. Distribute the sausage-veggie mixture in the zucchini. Then top with marinara sauce (about 2 Tbsp. per half). Add shredded mozzarella (about 1 Tbsp. per half) and grated Parmesan.
Cover with foil and bake for 30 minutes, until cheese is melted, zucchini is cooked through, and your kitchen smells amazing. How could it not – look at these babies!
The husband and I each enjoyed 3 for dinner with some yummy french bread, and he took the remaining 2 for lunch the next day. However you divvy them up, I’m sure you will love them…
Hope y’all have a great weekend!