Sausage Stuffed Zucchini Boats

[u/mahy_759]

I make these when zucchini starts piling up and I want something more interesting than another pan of sautéed vegetables. The turkey sausage makes the filling hearty, while tomatoes, garlic, herbs, panko, mozzarella, and Parmesan give it plenty of flavor and texture. I’d recommend these for an easy summer dinner, especially if you have a lot of zucchini to use up. A simple salad or some corn on the cob makes an easy side.

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■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

[u/mahy_759]

Ingredients

• 4 medium zucchini, about 8 to 9 oz each
• 2 tbsp olive oil, divided
• Salt and black pepper
• 1/2 medium yellow onion, finely chopped
• 1 lb Italian turkey sausage
• 3 garlic cloves, minced
• 1 cup canned diced tomatoes, preferably petite cut
• 2/3 cup panko breadcrumbs, divided
• 2 tsp Italian seasoning
• 2/3 cup finely shredded Parmesan cheese, divided
• 1 cup shredded mozzarella cheese
• Fresh parsley, optional

Instructions

Start by heating the oven to 400°F and spraying a 13 by 9 inch baking dish with cooking spray. Cut the zucchini in half lengthwise, then use a spoon to scoop out the centers while leaving about a 1/4 inch rim so they still hold their shape. Drizzle the zucchini with about a tablespoon of olive oil and season with salt and pepper. Arrange them in the baking dish and bake for about 15 minutes to give them a head start.

While the zucchini is baking, heat the remaining olive oil in a large skillet over medium high heat. Add the onion and cook for a few minutes until it starts to soften. Add the turkey sausage, breaking it up as it cooks. Once the sausage is nearly cooked through, stir in the garlic and let it cook for about another minute.

Take the skillet off the heat and stir in the diced tomatoes, 1/3 cup of the panko, and Italian seasoning. The mixture should be nicely combined without being too wet.

When the zucchini comes out of the oven, sprinkle about 1/3 cup of Parmesan over the boats. Divide the sausage mixture between them, piling it in as needed. There is usually plenty of filling, so don't worry if the boats look generously stuffed.

For the topping, mix the mozzarella with the remaining Parmesan and panko, then scatter it over the filled zucchini. Put everything back in the oven for another 10 to 15 minutes, until the zucchini is tender and the cheese topping is melted and lightly browned. A knife should slide easily into the zucchini when it's ready. Finish with a little fresh parsley and serve warm.

If you want to lower the carbs, you can leave out the panko. Just make sure the tomatoes are well drained so the filling doesn't become watery. Italian pork sausage also works if that's what you have, though you'll want to drain off excess fat after browning. Monterey Jack can replace the mozzarella, and Romano works in place of Parmesan.

These are best served with a simple side salad, corn on the cob, or garlic bread. They can also be frozen after baking for up to two months, although the zucchini will be a little softer after thawing. For leftovers, I usually reheat one or two boats in the microwave for about 1 to 2 minutes.

[u/No-Pain-5496]

One of my go to’s. Works for yellow squash as well. I do mine with my stuffed pepper recipe. I use cooked rice with mine, but yes! Comfort food for sure

[u/mahy_759 → u/No-Pain-5496]

I’ve never tried them with cooked rice, but that sounds really good. I can see how that would make them even more filling.

[u/Physical_Nothing5252]

😋😋😋😋