Sausage-Stuffed Zucchini Boats

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
8 zucchini boats
Level:
Intermediate

Ingredients
  • 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
Directions
Watch how to make this recipe.
  • 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.


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    Recipe courtesy of Ina Garten