Sausage Stuffed Zucchini Boats
A wonderful dish full of bold flavor for any time of the year! Even my son who hates zucchinis and mushrooms loves this and dives in for seconds. This recipe offers versatility. Don’t want to use pork sausage? Use turkey or chicken sausage. Cover with mozzarella cheese and tomato sauce. Or just cook it as is. The possibilities are endless!
Sausage Stuffed Zucchini Boats
Ingredients
- 8 medium Zucchinis
- 1/4 cup Olive Oil
- Salt and Pepper to taste
- 1 medium Shallot diced
- 2 cloves Garlic minced
- 1 cup Mushrooms finely diced
- 1/2 cup Sun-dried Tomatoes finely chopped
- 1 cup White Wine
- 1 pound Bulk Italian Sausage (pork, chicken, or turkey)
- ½ cup Ricotta Cheese
- ¼ cup Lemon Juice
- 2 Tablespoons Oregano
- 1 Tablespoon Rosemary
- Salt and Pepper to taste
- 2 Tablespoons Seasoned Breadcrumbs
- 2 Tablespoons Parmesan Cheese
- 2 Tablespoons Melted Butter
Instructions
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Preheat broiler.
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Cut the zucchinis in half lengthwise. Cover with olive oil and season with salt and pepper. Grill 5 to 8 minutes on each side or until soft. Remove from grill and set aside.
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Meanwhile, heat olive oil in a medium sauté pan. Add shallot, garlic, and a pinch of salt and sauté until translucent, about 2-3 minutes.
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Add mushrooms and sun-dried tomatoes and cook until mushrooms are soft, about another 2-3 minutes. Deglaze the pan with the white wine and reduce. Remove from the pan and set aside in a mixing bowl.
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In the same pan, add the sausage and brown. Add to mixing bowl when done.
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In the mixing bowl add the ricotta cheese, lemon juice, oregano, rosemary, and a pinch of salt and pepper with the ingredients already in the bowl and mix thoroughly.
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Scoop out the seeds from the zucchinis to form the boats. Add some of the sausage mixture to each zucchini half to form a slight mound.
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Mix the seasoned breadcrumbs, Parmesan cheese, and melted butter in a small bowl and liberally sprinkle mixture over the stuffing in the zucchinis.
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Place the zucchini boats in an oven safe pan and place under the broiler for 1-2 minutes or until a crust forms on top.
Recipe Notes
Serve with spaghetti squash, tomato sauce, and rosemary focaccia bread.
Shown with quinoa and roasted cherry tomatoes.
Substitutions: you can substitute an onion for the shallot and olive oil for the butter.