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:

Quickview
527k Calories
28g Protein
36g Total Fat
22g Carbs
14% Health Score
Limit These
Calories
527k
26%

Fat
36g
56%

  Saturated Fat
12g
80%

Carbohydrates
22g
7%

  Sugar
6g
8%

Cholesterol
131mg
44%

Sodium
1367mg
59%

Get Enough Of These
Protein
28g
57%

Vitamin C
37mg
46%

Vitamin B1
0.61mg
41%

Vitamin B6
0.76mg
38%

Phosphorus
377mg
38%

Vitamin B3
7mg
38%

Vitamin B2
0.5mg
30%

Manganese
0.59mg
30%

Zinc
3mg
26%

Potassium
894mg
26%

Calcium
238mg
24%

Vitamin B12
1µg
21%

Folate
81µg
20%

Iron
3mg
18%

Vitamin K
18µg
18%

Magnesium
69mg
17%

Selenium
11µg
17%

Vitamin B5
1mg
15%

Vitamin A
673IU
13%

Fiber
3g
13%

Copper
0.25mg
13%

Vitamin D
1µg
12%

Vitamin E
0.65mg
4%

covered percent of daily need
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Food Trivia

The warriors of Attila, king of the Huns, (A.D. 450) preserved their meat by placing fresh meat under their saddles. All the bouncing squeezed fluids from the meat, and the horse's sweat salted the meat and removed more moisture. When the warrior stopped to eat, they had a dried and salted meal.

Food Joke

Chuck Norris twists off European beer caps.

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