-
-
My review
Sausage-Stuffed Zucchini Boats
0
cakes
"Add veggies, cheese, and sausage or ground chicken to these sausage-stuffed zucchini boats."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 20 m servings 488Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 375 degrees F (190 degrees C).
- 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, 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.
You might also like
Footnotes
- 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
Share
Explore more
Reviews
Read all reviews 2Most helpful
Most positive
Least positive
Newest
5/20/2019
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 m...