Sausage Stuffed Zucchini Boats

READY IN: 1hrYIELD: 8 zucchini boats


  • 4mediumzucchini, cut in half lengthwise
  • 1tablespoonolive oil
  • 8ounces sweet loose Italian sausage
  • 8ounces hot loose Italian sausage
  • 1garlic clove, minced
  • 1smallonion, chopped
  • 2medium vine-ripened tomatoes, chopped
  • kosher salt, to taste
  • fresh ground black pepper, to taste
  • 12 cupparmesan cheese, finely grated
  • 12 cupmozzarella cheese, shaved
  • 14 cupbreadcrumbs
  • 2tablespoons chopped fresh parsley

  • Preheat oven to 400.
  • With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats.Place the zucchini boats in a 9×13 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 and 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.
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