1/4 lb Country Breakfast Sausage, I used Neese’s but any brand will work
1 fresh stack sleeve of original Ritz Crackers, crushed. If you do not have fresh stack sleeves, just use half of a regular sleeve.
2 tbs grated Parmesan Cheese
1 Egg, lightly beaten
1 tbs Sour Cream
1/8 tsp Onion Powder
Salt & Pepper to taste
1/4 c Shredded Cheese, I used cheddar
Chicken Stock or Broth
Stuffed Zucchini Squash
How to Make Stuffed Zucchini
Easy Baked Zucchini Boats
- 2 Zucchini Squash
- 1/4 lb Country Breakfast Sausage
- 1/2 sleeve of Butter Crackers, (like Ritz) crushed. I
- 2 tbs grated Parmesan Cheese
- 1 Egg, lightly beaten
- 1 tbs Sour Cream
- 1/8 tsp Onion Powder
- Salt & Pepper to taste
- 1/4 c Shredded Cheese, I used cheddar
- Chicken Stock or Broth
Preheat oven to 350°F.
Slice the zucchini in half lengthwise and use a spoon to remove the pulp, leaving about ¼ inch border along the shell.
Reserve the pulp and set aside to use in the filling mixture.
Brown the sausage, breaking apart as it cooks, in a small skillet.
Next, add the pulp from the zucchini and saute, about 4 minutes.
Add the sausage mixture to a small mixing bowl then add the crushed crackers (bread crumbs would be fine also), the grated Parmesan cheese, and seasonings. Stir to combine.
Next, add the egg and mix to combine.
Add the filling mixture to each of the zucchini shells and place in a baking dish.
Next, add a little chicken stock or broth (just use water if you don't have any) to the bottom of the baking dish. About ¼ inch or so.
Cover with foil and bake for 35 minutes then remove the foil and top with shredded cheese and bake uncovered for an additional 10 to 15 minutes, or until the cheese is melted.
Amount Per Serving: Calories: 247 Total Fat: 17g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 93mg Sodium: 345mg Carbohydrates: 9g Fiber: 1g Sugar: 4g Protein: 15g