Ingredients: |
Ingredients: 4 medium zucchini, cut in half lengthwise
1 tablespoon olive oil
8 ounces sweet loose Italian sausage
8 ounces hot loose Italian sausage
2 cloves 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
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Directions: |
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. Rub the inside and outside of the zucchini with olive oil and place the zucchini boats in a casserole dish. Put them into the oven in a single layer hollow side up and bake for 12 minutes to soften while preparing filling.
Rough chop the zucchini flesh and set aside.
In a medium saute pan over medium heat, add the olive oil and let heat through. Add the sausage, and cook for 5 minutes, breaking it up with a spatula. Add the garlic, onion, chopped zucchini flesh,tomatoes and big pinches of 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 each zucchini boats equally and lay boats into baking dish.
Sprinkle the breadcrumb mixture over top. Drizzle with olive oil.
Place in oven and bake until golden on top and zucchini boat is fork tender, about 25 minutes |
This recipe for Sausage Stuffed Zucchini Boats is from