sausage stuffed zucchini

Sausage Stuffed Zucchini Boats are perfect for summer zucchinis, stuffed with lean Italian chicken sausage, then topped with marinara sauce and mozzarella cheese.

Sausage Stuffed Zucchini Boats

quick marinara sauce

zucchinis (31 oz total)

tsp oil

onion (finely diced)

garlic (crushed)

red bell pepper

chicken

mozzarella (Polly-O)

tsp grated Parmesan cheese

Bring a large pot of water to boil.

Preheat oven to 400°.

Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop zucchini halves in boiling water and cook 1 minute. Remove from water.

Place 1/4 cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.

In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside.

Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes.

Combine with sausage and cook a few more minutes.

Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly.

Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese.

Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

A great way to use up your summer fresh zucchini!

Sausage Stuffed Zucchini

(8-inch) zucchini, (end trimmed)

onion

garlic cloves, (minced)

lean turkey sweet Italian sausage

Parmesan cheese

mozzarella cheese

tomato- basil marinara sauce

basil

cheese

salt and pepper

Preheat the oven to 350 degrees F. Spray a 13x9-inch baking pan with nonstick spray.

Use a small spoon to scrape out the insides of each zucchini half - the pulp. Don't scrape the zucchini all the way to the skin- just make a deep pocket where you'll be able to put the stuffing. Save the pulp and chop it.

Heat a large skillet to medium heat and spray with nonstick spray. Add the zucchini pulp, onion, garlic and sausage. Cook together 4 to 6 minutes, stirring often, until the onions are softened and the sausage is cooked through. Pour the mixture through a fine sieve to drain the excess moisture. Transfer the meat mixture to a medium bowl.

In a small bowl, mix the cheeses together. Remove two tablespoons of the cheese and set aside. Add the rest of the cheese to the meat mixture, along with the marinara sauce and basil. Add salt and pepper, as desired.

Divide the meat mixture between the hollowed out zucchini, filling and mounding into each one. Set the stuffed zucchini into the prepared pan and sprinkle the reserved cheese on top.

Bake 30 minutes, or until baked through and tender.

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Sausage Stuffed Zucchini is a great way to use up your summer fresh zucchini and turn it into a delicious dinner recipe that the whole family will love.

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Sausage Stuffed Zucchini Boats

Sausage Stuffed Zucchini

Top 2 sausage stuffed zucchini recipes from across the web

The most viewed sausage stuffed zucchini recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sausage Stuffed Zucchini Boats

Sausage Stuffed Zucchini

The most viewed sausage stuffed zucchini recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine