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Pesto & Sausage-Stuffed Zucchini Boats

  • Servings:

    Serves 4 to 6 as an appetizer

  • Prep Time:

    20 minutes

  • Cook Time:

    20 minutes

Ingredients

Find a new way to use some of the best of summer produce with this easy recipe. Store-bought pesto is mixed with savory sausage for a hearty weeknight dinner.
3 medium zucchini
1 Tbsp. olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 (1-lb.) package sweet Italian ground sausage
2 Tbsp. lemon juice
1/3 cup Taste of Inspirations Pesto Sauce
1/4 cup seasoned panko crispy breadcrumbs
1/4 cup Taste of Inspirations Crumbled Feta Cheese
Pesto & Sausage-Stuffed Zucchini Boats

Directions

Preheat oven to 350 degrees F. Trim ends of zucchini and cut in half lengthwise. Using a spoon, scoop out the flesh from each half. Chop the zucchini flesh and reserve. Place zucchini boats in a 9x13" baking dish.
In a large nonstick skillet, heat oil on medium-high. Cook onion, garlic, and chopped zucchini flesh 5 minutes, until softened. Add sausage and lemon juice. Season with salt and pepper. Cook on medium-high 8 to 10 minutes, until browned, breaking up meat with a wooden spoon. Remove from heat and stir in pesto.
Spoon pesto sausage into zucchini boats. Sprinkle breadcrumbs and feta crumbles over top of each. Bake 20 to 25 minutes, until golden.
Hannaford fresh Magazine, July August 2023

Nutrition

Nutritional Facts
Servings Serves 4 to 6
Base Nutrients
Calories 340 kcal (17%)
Calories from Fat 243 kcal (0%)
Total Fat 27 g (42%)
Saturated Fat 8 g (40%)
Cholesterol 60 mg (20%)
Sodium 680 mg (28%)
Total Carbohydrates 9 g (3%)
Dietary Fiber 1 g (4%)
Protein 15 g (25%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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