| 10.67 oz | Sausage, Italian pork, raw | |
| 1 tbsp | Onions, white or yellow, raw, chopped | |
| 1 (ea. 0.11 oz) | Garlic, raw | |
| 2 (ea. 6.91 oz) | Zucchinis, Courgettes, Summer Squash, raw | |
| 2 tsp | Oregano, dried | |
| 2 tsp | Paprika, ground, mild (spice) | |
| ½ tsp | Salt, Kosher salt, table salt | |
| 0.25 pinch | Pepper, black, ground | |
| 1 pinch | Chili Powder, spice mix | |
| ½ cup | Parmigiano Reggiano, Parmesan cheese, grated | |
| 27.05 oz | altogether (view nutrition facts) |
by Sara
1/1
Preparation
- Serving size:13.50 oz (calculated)Notes: 2 zucchini boats, sufficient as a main meal
- Temperature: 400 °F
- In a dry pan over medium heat, fry the sausage meat for a couple of minutes.
- Add the chopped onions and garlic and cook until the sausage meat has browned nicely, about 5 minutes.
- Cut the zucchinis in half lengthwise and scoop out almost all the flesh using a spoon.
- Add the spices and the chopped up zucchini flesh to the pan and stir.
- Fill the zucchini halves with the meat mixture.
- Top with grated parmesan.
- Bake for about 20 minutes.
- You can put the zucchini boats in an airtight container and store them in the fridge for up to 5 days. You can reheat the dish either in the microwave or in the oven.
Meal prep tip
- Calorie count680 kcal
- % of calories by macros
Fat 75.4 % 513 kcal 57 g Net Carbs 4.4 % 30 kcal 7.6 g Dietary Fiber 1.0 % 7 kcal 3.3 g Protein 19.1 % 130 kcal 32.5 g - Approx. WW SmartPoints™22.8
- Cholesterol 135.4 mg
- Sodium 2013.3 mg
- Fat 57 g
- Saturated Fat 22.5 g
- Trans Fat 0 g
- Carbohydrates 10.9 g
- Dietary Fiber 3.3 g
- Total Sugars 5.6 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 32.5 g
- Calcium 383.5 mg
- Iron 3.6 mg
- Magnesium 75.1 mg
- Potassium 997.6 mg
- Zinc 4.4 mg
- Vitamin A (Retinol Equivalents) 180.3 mcg
- Vitamin B12 1.9 mcg
- Vitamin C 39 mg
- Folate 63.6 mcg
- Folic Acid 1.7 mcg