Sausage Stuffed Zucchini Boats, Size: 1 boat, Points+: 4 pts

Ingredients:

• 1 1/4 cups quick marinara sauce
• 4 (31 oz total) medium zucchini
• 1 tsp oil
• 1/2 small onion, finely diced
• 3 cloves garlic, crushed
• 1/2 cup diced red bell pepper
• 14 oz lean Italian chicken sausage, removed from casing (Al Fresco)
• 1/2 cup part skim shredded mozzarella (Polly-O)
• 8 tsp grated Parmesan cheese

Directions:

1. Bring a large pot of water to boil.
2. Preheat oven to 400°.
3. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick.
4. Chop the scooped out flesh of the zucchini in small pieces and set aside.
5. Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
6. Place 1/4 cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.
7. In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside.
8. Heat oil and add onion, garlic and pepper.
9. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent.
10. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes.
11. Combine with sausage and cook a few more minutes.
12. Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly.
13. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese.
14. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.