Chicken Sausage Stuffed Zucchini
- 4 zucchini, halved lengthwise
- 2 tablespoons olive oil
- 1 pound bulk Italian chicken sausage
- 1 pound cremini mushroom caps, chopped
- 3 cloves garlic, chopped
- ½ large yellow onion, chopped
- 1 teaspoon dried tarragon
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 2 cups cooked brown rice
- 2 large eggs
- 1 cup shredded Parmesan cheese
- Preheat oven to 350°F (180°C).
- Remove the center meat of each zucchini half, leaving a cavity for stuffing using a spoon. Chop the zucchini meat.
- Heat oil in a heavy skillet over medium-high heat. Stir sausage until browned and crumbly, about 5 minutes; add mushrooms; cook until deeply brown, about 3 minutes. Stir in chopped zucchini, onions, garlic, salt, pepper and tarragon; continue cooking for 5- to 7 minutes. Remove from heat and let cool in a bowl, about 2 minutes.
- Combine rice, sausage mixture, and eggs.
- Fill the zucchini with stuffing, mounding it slightly on top. Spray 2 casserole dishes with oil and arrange zucchini. Sprinkle tops with cheese. Bake 15 to 20 minutes; remove from oven.
- Divide into four portions; place onto plates and serve alone or with tomato sauce.
Vegetarian? Swap the sausage for crumbled tempeh and add 1 tablespoon ground coriander to get a the same flavor profile. You can also make it vegan: use tempeh as above, omit the cheese and stir in 1/4 cup instant mashed potato flakes to replace the eggs.
What others are saying
Santana Williams says:
I love that the zucchini meat is added back to the zucchini via the delicious chicken sausage mixture. Great for a healthy weeknight dinner. I forgot to add cheese, so I put it on at the end and popped them back in the oven on broil for a couple minutes.
Jordan Clark says:
I didn't use chicken sausage, but instead opted for ground chicken. It was tasty, but I had to cook the zucchini for closer to 25 - 27 minutes. Shredded cheese on top was perfect.
Sheila Long says:
Made this with turkey sausage and skipped the mushrooms. It was super yummy! I might try this again with spaghetti squash.
Sam Dalton says:
These zucchini boats were really good. I've made them twice already, once with sausage and once with ground turkey. The mushroom, brown rice, and onion were a nice addition. The best part was that it took only 30 minutes.
Aja A says:
The filling was fantastic! I could eat this solely with just the brown rice and meat. I wasn't a fan of the zucchini boats as it didn't seemed cooked enough. The zucchini felt stuck in limbo between heated on the outside, but kind of raw on the inside. My friend however liked it though, but said the same thing- the filling is just fine on its own. If I make this again, I will try to cook the zucchini first in the oven for a little bit before adding the filling to bake again.