Sausage-Stuffed Zucchini Boats
- Level: Intermediate
- Yield: 8 zucchini boats
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 310
- Total Fat
- 24
- Saturated Fat
- 9
- Carbohydrates
- 9
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 15
- Cholesterol
- 55
- Sodium
- 621
- Total: 1 hr
- Active: 40 min
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
- 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.