Add veggies, cheese, and sausage or ground chicken to these sausage-stuffed zucchini boats.

cakes

Gallery

Recipe Summary

prep:
30 mins
cook:
50 mins
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

    Advertisement
  • Cut zucchini in half and scoop out and reserve interiors. Place zucchini halves close together in a casserole dish. Finely chop zucchini flesh and set aside in a bowl.

  • Heat a saucepan over medium-high heat. Add mild and hot sausage and cook until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

  • Melt butter in a frying pan over medium heat. Add chopped zucchini flesh, onion, mushrooms, celery, and garlic; cook and stir for 5 minutes. Stir in cooked sausage, bread crumbs, and enough water to hold the mixture together.

  • Spoon sausage mixture into zucchini boats, overflowing into the casserole dish.

  • Bake in the preheated oven for 30 minutes.

  • Remove from the oven, leaving oven on. Top with diced tomatoes, Parmesan cheese, and pepper Jack cheese, in that order. Return to the oven and cook until cheese is melted, about 10 minutes more. Top with parsley.

Cook's Notes:

You can use a few shakes of garlic powder and onion powder as a substitute for fresh.

You can use chopped basil instead of parsley if you'd like.

Nutrition Facts

488 calories; protein 21.3g 43% DV; carbohydrates 10.3g 3% DV; fat 38.7g 60% DV; cholesterol 109.4mg 37% DV; sodium 903.2mg 36% DV. Full Nutrition
Advertisement

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/06/2020
Very good dish and entire family likes it. I have made it 3 times, always with Italian sausage and basil because I have it in my garden. Read More
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/21/2019
Made as written and these turned out really good. The store only had really small zucchini so mine were overstuffed but that just made them all the better. The one thing I will mention is that my zucchini did not get real cooked. It was pretty crunchy. That is how we like it but I thought I'd mention that . If you like it really soft I recommend pre-cooking it a bit prior to stuffing. You don't want to just add to the cooking time or your sausage will get dried out. Read More
(1)
Rating: 5 stars
07/18/2019
delicious Read More
Rating: 5 stars
09/23/2020
It was delicious - I ended up mixing in the diced tomatoes by mistake but it didn't take away from the recipe at all. The zucchini was tender and the stuffing was excellent. Great recipe! Read More
Advertisement
Rating: 5 stars
09/06/2020
Very good dish and entire family likes it. I have made it 3 times, always with Italian sausage and basil because I have it in my garden. Read More
Advertisement