Parmesan-Pork Zucchini Boats
Parmesan-Pork Zucchini Boats requires around 55 minutes from start to finish. One serving contains 527 calories, 28g of protein, and 36g of fat. For $2.03 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. It works well as a reasonably priced main course. This recipe from Taste of Home has 25 fans. If you have water, parmesan cheese, garlic clove, and a few other ingredients on hand, you can make it. With a spoonacular score of 66%, this dish is pretty good. Similar recipes include Chicken Parmesan Stuffed Zucchini Boats, Zucchini Boats with Parmesan Spinach Rice, and Zucchini boats stuffed with pork.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 30 minutes
Ingredients:
1 pound bulk pork sausage
1 egg, beaten
1 garlic clove, minced
1 small onion, chopped
1/2 cup plus 2 tablespoons shredded Parmesan cheese, divided
1/4 teaspoon salt
2/3 cup seasoned bread crumbs
1/2 cup water
4 medium zucchini
Equipment:
frying pan
baking pan
Cooking instruction summary:
Directions Cut each zucchini in half lengthwise. Scoop out seeds and pulp, leaving a 1/4-in. shell; set aside. Chop pulp; set aside. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Add garlic and zucchini pulp; saute for 3-5 minutes or until pulp is tender. Remove from the heat. Stir in the bread crumbs, 1/2 cup Parmesan cheese and egg. Sprinkle salt inside zucchini shells. Fill each with 3 tablespoons meat mixture. Sprinkle with remaining Parmesan cheese. Place in an ungreased 13-in. x 9-in. baking dish. Pour water into dish. Cover and bake at 350° for 15 minutes. Uncover; bake 15 minutes longer or until zucchini is tender and filling is heated through. Yield: 4 servings. Originally published as Parmesan-Pork Zucchini Boats in CountryJune/July 2006, p51 Nutritional Facts 1 serving (2 each) equals 408 calories, 27 g fat (10 g saturated fat), 103 mg cholesterol, 1,134 mg sodium, 23 g carbohydrate, 3 g fiber, 19 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. Cut each zucchini in half lengthwise. Scoop out seeds and pulp, leaving a 1/4-in. shell; set aside. Chop pulp; set aside.
2. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain.
3. Add garlic and zucchini pulp; saute for 3-5 minutes or until pulp is tender.
4. Remove from the heat. Stir in the bread crumbs, 1/2 cup Parmesan cheese and egg.
5. Sprinkle salt inside zucchini shells. Fill each with 3 tablespoons meat mixture. Sprinkle with remaining Parmesan cheese.
6. Place in an ungreased 13-in. x 9-in. baking dish.
7. Pour water into dish. Cover and bake at 350° for 15 minutes. Uncover; bake 15 minutes longer or until zucchini is tender and filling is heated through.
Nutrition Information:
covered percent of daily need
