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30 Minutes or Less

Alfredo Sauce with Cottage Cheese

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close up image of cottage cheese alfredo in a skillet with fresh parsley on top.

My favorite food has always been and always will be pasta. But since going gluten-free and trying to eat healthier for the last 8ish years, there were a few pasta dishes I had to take a break from, and a classic alfredo sauce was one of them. That is until, I came up with this cottage cheese-based alfredo sauce! It’s just as rich, creamy, and flavorful as a classic alfredo but lighter, healthier, and much higher in protein (nearly 30g protein per serving!). This is totally one of those recipes you can make for those people in your life who claim eating “healthy” can’t taste good. Honestly, I’ve fed this alfredo sauce to both my toddler and husband many times and neither has any clue it’s made with cottage cheese (ha!).

And if you give this cottage cheese alfredo a try, use up any extra cottage cheese and make either my cottage cheese cookie dough or cottage cheese brownie batter for dessert. Both are quick, healthy, and totallyyyy delicious – and just like this sauce, ya can’t even taste the cottage cheese!

Why You’ll Love This Cottage Cheese Alfredo

  • It tastes just like the real thing. The cottage cheese blends into a completely smooth, creamy sauce that’s rich, savory, and deeply satisfying. Nobody at your table will know it’s a healthier version – I promise!
  • Higher in protein and lower in calories. Traditional Alfredo is made with heavy cream and loads of butter. This version swaps both for cottage cheese, which delivers a creamy texture with significantly more protein and fewer calories per serving.
  • Quick and easy. Blend, heat, toss, serve. This entire dinner comes together in about 20 minutes from start to finish – making it the perfect easy weeknight meal.
  • Family-friendly. Even picky eaters love this one. The sauce is mild, creamy, and comforting – all the things that make Alfredo so universally beloved, with none of the heaviness.
  • Customizable. This sauce is a blank canvas. Add grilled chicken, shrimp, roasted vegetables, or keep it simple with just pasta. There are endless ways to make it your own!
cottage cheese alfredo in a bowl with a fork and a spoon.

Recipe Variations and Substitutions

  • Add Protein: Turn this into a complete meal by adding grilled chicken, sautéed shrimp, or crispy salmon on top. The sauce also pairs beautifully with Italian turkey sausage stirred right in.
  • Add Vegetables: Stir in fresh spinach, roasted broccoli, sautéed mushrooms, or sun-dried tomatoes for extra nutrition and flavor.
  • Make it Gluten-Free: Simply swap the fettucine for your favorite gluten-free pasta. The sauce itself is already naturally gluten-free!
  • Pasta Shape: Fettucine is classic, but this sauce works with any pasta shape – linguine, penne, rigatoni, or even gnocchi. Use whatever you love!
  • Milk: Any milk works. Dairy milk gives the richest result; oat milk, almond milk, and soy milk are all great non-dairy options.
  • Extra Garlic: Add 1–2 cloves of fresh minced garlic to the skillet as the sauce heats for an even more garlicky, aromatic sauce.
  • Spicy Alfredo: Add ½–1 teaspoon of red pepper flakes directly into the sauce while it heats for a spicy kick throughout every bite.

Sam’s Recipe Tips

  • Blend until completely, completely smooth. I can’t stress this enough. If there are any curds left in the sauce, it will not have that silky, restaurant-quality texture. Blend on high for a full minute, scraping down the sides as needed. A high-speed blender gives the best results.
  • Reserve your pasta water before draining. Pasta water is liquid gold for this recipe. The starch it contains helps the sauce cling to the noodles and is the easiest way to thin out a sauce that’s gotten too thick. Set aside at least ½ cup – you might need more.
  • Whisk the sauce constantly as it heats. This sauce thickens as it cooks. Keep whisking so it heats evenly and doesn’t stick to the bottom of the pan or get lumpy.
  • Keep the heat at medium – not high! Dairy-based sauces can seize up or curdle if the heat is too aggressive. A medium flame keeps the sauce smooth and glossy without any risk of the cottage cheese breaking.
  • Season generously. Cottage cheese has a mild flavor on its own, so don’t be shy with the salt, pepper, and garlic powder. Taste the sauce before adding the pasta and adjust seasoning as needed – it should taste well-seasoned and savory.
  • Serve immediately. Alfredo sauce thickens significantly as it cools and sits. This dish is at its very best right out of the skillet, so get it to the table quickly! If you need to reheat leftovers, add a splash of milk or pasta water and stir over low heat until loosened.
close up image of cottage cheese alfredo in a skillet with fresh parsley on top.
5 from 1 vote

Alfredo Sauce with Cottage Cheese

This cottage cheese Alfredo is a rich, creamy, restaurant-worthy pasta dish made with blended cottage cheese instead of heavy cream! It delivers all the flavor of classic Alfredo with more protein and fewer calories. The sauce comes together in just 20 minutes and tastes SO good that no one will ever guess how much healthier it is. It's an easy, healthy pasta recipe the whole family will love – make it tonight!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes
Servings: 4 servings

Equipment

  • 1 large pot
  • 1 blender or food processor

Ingredients

  • 1 cup cottage cheese
  • 1 cup milk
  • 1/2 cup parmesan cheese freshly grated
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon black pepper
  • 1 pound fettucine
  • fresh chopped parsley for serving

Instructions

  • Cook fettucine in a large pot of salted boiling water according to package instructions. Reserve ½ cup pasta water before draining.
  • Blend the cottage cheese, milk, parmesan, cornstarch, Italian seasoning, garlic powder, salt, and pepper until completely smooth.
  • Transfer the sauce to a large skillet over medium heat. Cook 8–10 minutes, whisking frequently, until thickened.
  • Add the drained pasta and toss to coat. Add pasta water as needed to thin. Serve immediately with fresh parsley and red pepper flakes.

Notes

  • Blend the sauce until completely smooth — no curds remaining — for the creamiest texture.
  • Reserve pasta water before draining; use it to adjust sauce consistency as needed.
  • Keep the heat at medium and whisk constantly to prevent the sauce from sticking or seizing.
  • Serve immediately — Alfredo sauce thickens as it sits. Reheat leftovers with a splash of milk over low heat.
  • Do not freeze — dairy-based sauces can separate and become grainy when thawed.

Nutrition

Serving: 1serving | Calories: 520kcal | Carbohydrates: 80g | Protein: 26g | Fat: 7g | Fiber: 3g | Sugar: 5g
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Dinner

EASY Burrito Bowl Casserole

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overhead image of burrito bowl casserole with cheese and avocado on top.

The last think I have the energy for most nights is making a healthy and delicious dinner for my family. Which is exactly why I have super easy, minimal effort recipes like this burrito bowl casserole, 3-ingredient cottage cheese pizza crust, and 30-minute hunan chicken stir fry in my weekly dinner rotation. Less thought, effort, and prep means more time actually enjoying evenings with my little ones! And knowing that this recipe is packed with plenty of protein, veggie, and fibers makes me feel like I’m absolutely crushing it as a Mom. So if you’re also exhausted by just the thought of making a healthy, homemade meal for your family – give this flavorful casserole a try. Trust me when I tell you, your whole family will LOVE it!

Why You’ll Love This Burrito Bowl Casserole

  • Easy, minimal effort: everything comes together in one dish with simple ingredients and very little prep!
  • Packed with flavor: loaded with taco-seasoned beef, beans, rice, and melty cheese for that classic burrito taste.
  • Healthy and balanced: high in protein, fiber, and veggies to keep you full and satisfied!
  • Naturally gluten-free: made with wholesome, gluten-free ingredients.
  • Easily dairy-free: just skip the cheese or use your favorite dairy-free alternative.
  • Perfect for meal prep: great for leftovers and reheats beautifully.
  • Family-friendly: a crowd-pleasing dinner even my toddler loves!
close up image of a spoon in burrito bowl casserole.

Recipe Variations and Substitutions

  • Swap the protein: Use ground turkey, ground chicken, or even plant-based meat for a lighter or vegetarian option.
  • Make it vegan/vegetarian: Skip the meat and double the beans or add lentils for a plant-based, protein-rich version.
  • Change the grains: Substitute white rice with brown rice (add extra cooking time and liquid), or try quinoa for added protein and texture.
  • Use salsa instead of tomatoes: A cup of your favorite salsa adds even more flavor and spice with no extra effort!
  • Add extra veggies: Stir in zucchini, spinach, or mushrooms to boost the veggie and fiber content even more!
  • Top it your way: Serve with avocado, fresh cilantro, green onions, or a squeeze of lime for that classic burrito bowl feel.
  • Make it low-carb: Swap the rice for cauliflower rice (reduce liquid and baking time slightly).
overhead image of burrito bowl casserole with cheese and avocado on top.
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EASY Burrito Bowl Casserole

This easy burrito casserole is a healthy, flavor-packed dinner made with seasoned ground beef, rice, beans, and veggies – all baked in one dish! It’s high in protein, naturally gluten-free, and perfect for meal prep or busy weeknights. With minimal prep and simple ingredients, this burrito bowl casserole is a satisfying, family-friendly meal everyone will love!
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8 servings

Equipment

  • 1 large skillet
  • 1 9×14-inch baking dish

Ingredients

  • 1 tablespoon olive oil
  • 1 onion diced
  • 1 green bell pepper diced
  • 2 pounds lean ground beef
  • salt to taste
  • 1 packet taco seasoning
  • 3/4 cup water
  • 1 cup rice
  • 1 (15-ounce) can black beans drained and rinsed
  • 1 (14.5-ounce) can fire roasted diced tomatoes or 1 cup salsa
  • 1 1/2 cups chicken broth or water
  • 1 cup shredded cheddar cheese

Instructions

  • Preheat oven to 375° Fahrenheit.
  • Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add in the diced onion and bell pepper. Sauté the onions and peppers until soft, about 5 minutes.
  • Add in the ground beef and salt, then break up the beef and cook until it’s no longer pink.
  • Reduce the heat to low, add in the taco seasoning and water, and simmer for 3-5 minutes until the sauce has thickened.
  • Transfer the beef mixture to a large 9×14-inch baking dish. Add the rice, black beans, frozen corn, fire roasted diced tomatoes, and chicken broth or water to the baking dish and stir to combine everything.
  • Cover the baking dish tightly with aluminum foil and bake for 45 minutes, or until the rice is cooked. Then, remove the foil, sprinkle cheese over the top of the casserole, and bake for an additional 5-10 minutes or until the cheese is melted and bubbly.
  • Remove the casserole from the oven, let it cool slightly before serving.

Nutrition

Serving: 1serving | Calories: 380kcal | Carbohydrates: 26g | Protein: 26g | Fat: 20g | Fiber: 4g | Sugar: 2g
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30 Minutes or Less

Healthy Big Mac Salad

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big mac salad in a bowl with sesame seeds on top.

I’m the self-proclaimed salad QUEEN, and am thrilled to add this big mac salad to my resume. File it right under my Jennifer Aniston salad, buffalo chicken salad, and Kardashian salad. I have a high criteria when it comes to salads, they must be three things – filling, easy, and DELICIOUS. And this big mac salad checks all of those boxes!

And I can’t forget my favorite part – it’s perfect for meal prep. Because if there’s one thing I don’t have time for as a busy work from home mom, it’s making lunch. So I make this big mac on Sunday, portion it into 4 containers and store the big mac sauce dressing separately. Then, when I need a quick ready-to-go lunch, I simply add the dressing and dive in!

overhead image of healthy big mac salad in a bowl.

Healthy Big Mac Salad Ingredients

Ground Beef: Ground beef serves as the hearty base of this salad, providing protein and savory flavor. Opt for lean ground beef for a healthier option.

Dill Pickles: Tangy and crisp dill pickles add a burst of flavor and texture to the salad, reminiscent of the classic Big Mac sandwich.

Cheddar Cheese: Sharp cheddar cheese adds richness and creaminess to the salad, complementing the other ingredients perfectly.

Mayo: Mayo is the key ingredient in the Big Mac sauce salad dressing, bringing the whole dish together!

Tips and Tricks

  • Adjust the ingredients in the Big Mac sauce dressing to suit your taste preferences. Add more ketchup for sweetness, extra relish for tanginess, or a dash of vinegar for acidity.
  • Save time by preparing the dressing and cooking the ground beef in advance. Store them in separate airtight containers in the refrigerator until ready to assemble the salad.
  • Feel free to customize your Big Mac salad with additional toppings like diced onions, crumbled bacon, or avocado slices for added flavor and texture.
healthy big mac salad in a bowl with big mac sauce salad dressing on the side.

Adjust This Recipe To Your Dietary Needs

Make it Dairy-Free: To make this recipe dairy-free, simply omit the shredded cheddar cheese or replace it with your favorite dairy-free alternative. I used the Violife vegan cheddar shreds in my salad!

Make it Keto/Low-Carb: For a keto big mac salad, swap out the ketchup in the big mac sauce salad dressing with a sugar-free alternative and adjust the quantity of tomatoes to reduce carb content while still enjoying the classic flavors.

big mac salad in a bowl with sesame seeds on top.
5 from 2 votes

Healthy Big Mac Salad

This big mac salad tastes just like a big mac, without the bun! Ground beef, crisp lettuce, tangy pickles, and creamy cheddar cheese are tossed together with a homemade big mac sauce dressing for a satisfying meal. Enjoy the iconic taste of a big mac in a lighter, healthier salad that’s perfect for lunch or dinner!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings

Ingredients

  • 1 pound ground beef
  • salt and black pepper, to taste
  • 1 teaspoon garlic powder
  • 6 cups romaine or iceberg lettuce, chopped
  • 1/2 cup shredded cheddar cheese
  • 1/2 red or white onion, peeled and thinly sliced
  • 1 cup tomatoes (any kind), chopped
  • 1/2 cup sliced dill pickles

For the big mac sauce salad dressing:

  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon relish, or finely minced pickles
  • 1/2 teaspoon onion powder
  • 1 teaspoon white vinegar, or apple sider vinegar
  • Pinch of salt

Instructions

  • Make the dressing but adding all big mac sauce salad dressing ingredients to a small bowl and whisk together to combine. Taste and adjust any seasoning as desired.
  • Heat a large skillet over medium-high heat. Once pan is hot, add in the ground beef, salt, black pepper, and garlic powder. Break meat up into small pieces and cook until no longer pink, about 8-10 minutes. Remove cooked ground beef from the heat and set aside while you assemble your salad.
  • Add the chopped lettuce, shredded cheddar cheese, sliced onion, chopped tomatoes, chopped dill pickles, and cooked ground beef to a large bowl. Pour dressing over the salad and toss to combine, then enjoy immediately.
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30 Minutes or Less

Healthy Teriyaki Chicken Rice Bowls

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overhead image of healthy teriyaki chicken rice bowls with rice and broccoli.

These healthy teriyaki chicken rice bowls come together in under 20 minutes! Fresh ginger, garlic, tamari to make it gluten-free, and honey to naturally sweeten things up. Ditch the takeout this week, and make this healthier recipe instead!

close-up image of healthy teriyaki chicken

What You’ll Need to Make Healthy Teriyaki Chicken Rice Bowls

Chicken Breast: Boneless and skinless chicken breasts, cut into bite-sized pieces cooks in just a matter of minutes! However, feel free to use any piece/cut of chicken you’d like. Or, if you’re feeling adventurous, replace the chicken with salmon or tofu – the possibilities are endless!

Ginger: Fresh, grated ginger adds tons of delicious fresh flavor to our healthy teriyaki chicken. I usually purchase a bunch of fresh ginger (it’s pretty cheap!) and store it in my freezer until I need to use it. But if you can’t find fresh ginger, feel free to use just 1 teaspoon of dried ground ginger in its place.

Tamari: What is tamari? Tamari is simply gluten-free soy sauce. It tastes exactly the same as soy sauce, but is 100% gluten-free. It’s safe for people who suffer from celiac disease or a gluten intolerance! However, if you’re fine with gluten, go ahead and use soy sauce in this recipe instead.

Honey: A refined sugar-free sweetener to help balance this teriyaki sauce! You won’t notice the difference between this honey-sweetened sauce and the sauce you’d order at a restaurant.

healthy teriyaki chicken rice bowls with sliced green onion on top.

Tips and Tricks

  • I served my healthy teriyaki chicken over white rice with a side of steamed broccoli, but feel free to serve yours with whatever you’d like! Brown rice, quinoa, or even cauliflower rice make a great base to these bowls. Also, any steamed veggie will pair perfectly with this meal!
  • The chicken cooks pretty quickly in this recipe, thanks to it being cut into such small pieces. Therefore, keep an eye on it and be careful not to overcook the chicken. It should only take a few minutes to cook through!

Adjust This Recipe to Your Dietary Needs

  • Make it Gluten-Free: Use tamari instead of soy sauce, which is 100% gluten-free.
  • Make it Vegan/Vegetarian: Replace the chicken with pressed and cubed tofu, and the honey with maple syrup!
  • Make it Paleo: To make a paleo teriyaki chicken, simply replace the honey with maple syrup and use coconut aminos instead of soy sauce – it’s that easy! Also, serve over cauliflower rice or with extra steamed veggies, instead of white rice.
overhead image of healthy teriyaki chicken rice bowls with rice and broccoli.
4.37 from 19 votes

Healthy Teriyaki Chicken Rice Bowls

These healthy teriyaki chicken rice bowls come together in under 20 minutes! Fresh ginger, garlic, tamari to make it gluten-free, and honey to naturally sweeten things up. Ditch the takeout this week, and make this healthier recipe instead!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings

Ingredients

  • 1 pound chicken breast, cut into 1-inch pieces
  • 1 tablespoons avocado oil
  • pinch of salt
  • 1-inch piece fresh ginger, peeled and grated
  • 3 garlic cloves, minced
  • 1/4 cup tamari, or soy sauce
  • 1 tablespoons lemon juice
  • 1 teaspoon sesame oil, optional
  • 2 tablespoons honey
  • 1 tablespoon corn starch
  • 3 tablespoons water

For serving:

  • 2 cups cooked rice
  • 1 crown broccoli, steamed
  • sliced green onions
  • sesame seeds

Instructions

  • Heat olive oil in a large pan over medium heat, add in the chicken and sprinkle with salt. Cook chicken for 2-3 minutes per side or until cooked through. Transfer to a bowl and set aside.
  • Reduce heat to low, add in the ginger and garlic, cook for 1 minute or until fragrant. Add in the tamari or soy sauce, lemon juice, sesame oil, and honey, mix together. 
  • In a separate bowl, whisk together the cornstarch and water until the cornstarch has dissolved. Transfer corn starch and water to the sauce along with the cooked chicken. 
  • Stir until sauce thickens, about 3-4 minutes. Divide between four bowls with rice and broccoli, then top with sliced green onions and sesame seeds.

Notes

  • Storage: Store the rice and vegetables in a separate container than the teriyaki chicken. Place them both in airtight containers in the fridge for up to 3 days. 

    • Nutrition

    Calories: 300kcal

    OTHER HEALTHY RECIPES YOU’LL LOVE

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    30 Minutes or Less

    Italian Stuffed Zucchini Boats

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    close up image of stuffed zucchini boats in a baking dish with fresh basil on top.

    Easy, healthy, and extra delicious Italian stuffed zucchini boats! This low-carb meal comes together in under 30 minutes, with only 5 (!!!) ingredients. The ultimate lazy, yet super healthy dinner recipe.

    overhead image of zucchini boats on a plate with white wine on the side.

    What You’ll Need to Make Stuffed Zucchini Boats

    Zucchini – This summer vegetable is super cheap and easy to find! Start by slicing a zucchini in half, then removing the seeds and some of the flesh from inside. You’ll be left with two zucchini “boats,” ready to be filled with our delicious Italian sausage in sauce.

    Italian Sausage – Feel free to use whatever kind of Italian sausage you’d like! Though make sure it’s uncooked and removed from its casings before cooking. As it cooks, break the sausage up with a wooden spoon until no longer pink. Italian sausage is packed with herbs and spices, adding even more flavor to this already super flavorful dish.

    Marinara Sauce – I use and love Rao’s marinara sauce for when I don’t feel like making it myself. Rao’s is perfectly tangy, has tons of flavor, with just a hint of sweetness. However, you can totally use your favorite jarred marinara sauce for this recipe. Or, if you have some time to spare, go ahead and throw together a homemade sauce to use instead.

    Dried Italian Seasoning – The final step before cooking these zucchini boats is sprinkling them with a little bit of dried Italian seasoning. I love the flavor this packs, but it’s totally optional if you’re not feeling up to it or don’t have any on-hand.

    overhead image of zucchini boats in a baking dish.

    Tips and Tricks

    • Finish off these Italian stuffed zucchini boats with fresh-grated parmesan cheese! It rounds out the Italian flavors in this dish, and make it that much more delicious. Also, who doesn’t love a little bit of cheese?!
    • You can easily prep-then-freeze this dish ahead of time! To do this, follow each step of the recipe, up to cooking it. Then, cover the baking dish with plastic wrap and aluminum foil, before freezing for up to three months. When ready to eat, simply defrost, then bake as instructed.
    • This is a great, healthy meal to prep for a crowd! Simply double or triple the amounts listed in the recipe below, and you can feed a whole army (ok …maybe not an entire army, but you get the point). I love throwing this quick and easy zucchini recipe together for friends and family, it’s a total crowd-favorite!
    close-up image of zucchini boat being cut into with a fork.

    Adjust This Recipe to Your Dietary Needs

    Make it Gluten-Free: These zucchini boats are already gluten-free! However, to be absolutely certain they don’t contain any traces of gluten, check your sausage and marinara sauce packaging to make sure those ingredient are entirely gluten-free.

    Make it Dairy-Free: For a dairy-free version of this recipe, replace the parmesan cheese with nutritional yeast!

    Make it Vegan: Replace the sausage with your favorite vegan meat substitute, and cook it with an additional teaspoon of dried Italian seasoning. Then, similar to the dairy-free version, top with nutritional yeast instead of parmesan cheese.

    close up image of stuffed zucchini boats in a baking dish with fresh basil on top.
    No ratings yet

    Italian Stuffed Zucchini Boats

    Easy, healthy, and extra delicious Italian stuffed zucchini boats! This low-carb meal comes together in under 30 minutes, with only 5 (!!!) ingredients. The ultimate lazy, yet super healthy dinner recipe.
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 4 servings

    Ingredients

    • 2 large zucchini, cut in half lengthwise
    • salt and black pepper, to taste
    • 1 tablespoon avocado oil
    • 1 pound sweet or spicy Italian sausage (casings removed)
    • 1 teaspoon dried Italian seasoning, optional
    • grated parmesan cheese, for serving

    Instructions

    • Preheat oven to 400° Fahrenheit.
    • Using a spoon, scoop out and remove the seeds and a little bit of the flesh from each zucchini half.
    • Sprinkle zucchini with salt and black pepper, then place inside a large baking dish and set aside.
    • Heat avocado oil in a large skillet over medium heat, then add in the Italian sausage and cook until no longer pink. Break up the meat as it cooks, should take about 5 minutes.
    • Add marinara sauce to the skillet, reduce heat to low and simmer sausage in sauce for 2-3 minutes.
    • Spoon the sauce mixture into the cavity of each zucchini half, then evenly sprinkle with Italian seasoning. Bake for 20-25 minutes or until sauce is bubbly and zucchini is tender. Serve warm with parmesan cheese and fresh basil.

    Nutrition

    Calories: 300kcal

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