Sausage-Stuffed Zucchini Boats
This recipe guides you in creating delicious Sausage-Stuffed Zucchini Boats. Halved zucchini are filled with a savory mixture of sweet and hot Italian sausage, sautéed vegetables, and herbs. Topped with a cheesy breadcrumb mixture, they are baked until golden and tender, offering a wholesome and satisfying main course.
Equipment
- 1 Teaspoon
- 1 9x13 inch Casserole Dish
- 1 Medium Saute Pan
- 1 Medium Mixing Bowl
- 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
Scoop zucchini carefully, leaving sturdy walls; the chopped flesh adds moisture and nutritional value to the filling. Brown both types of sausage thoroughly for deep flavor development. Drain excess fat if needed to prevent a greasy final product. Season the sausage mixture generously before stuffing, tasting for balance. Ensure even distribution of the cheese and breadcrumb topping for a consistent golden crust. A brief broil at the very end can enhance crispiness, but watch carefully to prevent burning. Always use fresh parsley for vibrant color and aroma.