Sausage-Stuffed Zucchini Boats
This recipe creates savory sausage-stuffed zucchini boats, featuring a flavorful blend of sweet and hot Italian sausage, garlic, onion, and tomatoes. The scooped zucchini halves are filled with the hearty mixture, topped with a cheesy breadcrumb blend, and baked until golden. It's a satisfying and relatively low-carb main dish, perfect for an intermediate cook looking for a delicious meal.
Equipment
- 1 9x13 inch Casserole Dish
- 1 Medium Saute Pan
- 1 Medium Mixing Bowl
- 1 Teaspoon for scooping zucchini
- 1 Chef's Knife and Cutting Board
Ingredients
Main
- 4 medium zucchini cut in half lengthwise
- 1 tablespoon olive oil
- 8 ounces sweet loose Italian sausage
- 8 ounces hot loose Italian sausage
- 1 clove garlic minced
- 1 small onion chopped
- 2 medium vine-ripened tomatoes chopped
- Kosher salt and freshly ground black pepper
- 1/2 cup Parmesan finely grated
- 1/2 cup mozzarella shaved
- 1/4 cup breadcrumbs
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400 degrees F.
- With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
- In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
- In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
- Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.
Notes
For optimal zucchini boat stability, ensure you leave at least a quarter-inch of flesh around the edges when scooping; don't make them too thin. Browning the sausage well before adding other ingredients is crucial for developing deep, rich flavors. Using a combination of sweet and hot Italian sausage offers a more complex flavor profile. When adding the chopped zucchini flesh to the pan, cook it just until tender-crisp as it will continue to cook in the oven. For a richer crust, consider a light drizzle of olive oil or a small pat of butter over the breadcrumb mixture before baking. Serve immediately for best texture.