Stuffed Zucchini Boats
- 4 zucchinis, halved lengthwise
- 1 tablespoon olive oil
- 8 ounces bulk sweet italian sausage
- 8 ounces bulk hot italian sausage
- 2 vine tomatoes, diced
- 1 red onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons Italian seasoning
- salt and ground black pepper to taste
- ½ cup grated Parmesan cheese
- ½ cup grated mozzarella cheese
- ¼ cup plain bread crumbs
- 2 tablespoons fresh chopped parsley
- Preheat oven to 400°F (200°C).
- Scoop the majority of zucchini flesh and seeds from the zucchini halves with a spoon, leaving a ⅓-inch wall to hold the filling. Discard the seeds. Dice the flesh.
- Heat olive oil in a skillet over medium-high; fry the sausage, breaking into smaller pieces with your spatula as it cooks, until until browned completely, about 4 minutes.
- Stir diced zucchini, tomatoes, onion, and garlic with the sausage; season with Italian seasoning, salt, and pepper. Cook until vegetables are tender, 3 to 5 minutes.
- Transfer zucchini mixture to a fine-mesh strainer to drain as much liquid from the filling as possible.
- Mix Parmesan cheese, mozzarella cheese, bread crumbs, and parsley together in a bowl.
- Arrange zucchini halves on a baking sheet. Spoon filling into the cavities of each zucchini boat; top with the cheese mixture.
- Bake in preheated oven until the cheese is completely melted and zucchini is tender, about 20 minutes.
To make this gluten-free, simply use gluten free bread crumbs.
What others are saying
Diana Marcoux says:
Such a flavourful and good looking recipe. It's a little bit of work but if you have a melon baller that'll cut the work in half. Next time I'd substitute the sausage for ground turkey or chicken for a healthier version.
Ivan Oštrić says:
Even though I am not huge on zucchinis I liked this and my girlfriend loved it. Made this with minced meat instead of the sausages as we prefer the milder taste and it turned out great.
Queen Foodie says:
I caramelize my onions first, added the garlic then Trader Joe's Sicilian sausage. I choose to skip the bread crumbs and just use extra grated Parmesan to get that crunchy texture and oh man I could not eat enough of these things. So good!
Tarragon Boi says:
I had some friends over for dinner, and one of them is Gluten Free, so I used gluten-free breadcrumbs instead of regular breadcrumbs. It was really great!
Tal Levitas says:
These were really awesome. I made these for meal prep for my week and I used trader joe's italian chicken sausage instead of turkey sausage. It was delicious. These take a lot of time to make, but won't take much more time if you're making a lot of them so they're a perfect meal prep or large dinner party dish.
Steve Failows says:
I'd never made these before but wow these are delicious. It might look like a lot of work but aside from hollowing out the zucchini halves - it was a breeze. And using the zucchini "meat" in with the sausage mixture is another awesome way to get veggies in every bite. Perfect dish for the potluck where you want to stand out - two thumbs up for presentation!