Description
Sausage Stuffed Zucchini Boats filled with sweet Italian sausage, marinara, mozzarella, and parmigiano reggiano.
Ingredients
Scale
- 3 medium zucchini
- Reserved zucchini flesh, finely chopped
- 1 tablespoon olive oil
- ¾ pound sweet Italian sausage, about 3 links, casings removed
- 1 small shallot, finely diced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- ½ cup marinara sauce
- ½ teaspoon kosher salt, plus more for seasoning the zucchini
- ¼ teaspoon black pepper, plus more for seasoning the zucchini
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons fresh basil, finely chopped
- ¼ cup parmigiano reggiano, grated, plus more for serving
- 1 ¼ cup whole milk mozzarella, shredded
Instructions
- Preheat the oven to 400°F. Slice the 3 zucchini in half lengthwise and scoop out the centers, leaving about a ¼ inch border. Finely chop the scooped zucchini flesh and set aside.
- Brush the zucchini with 1 tablespoon of olive oil and season lightly with a pinch of kosher salt and black pepper. Arrange cut-side up in a 9×13-inch baking dish and bake for 15 minutes while you prepare the filling.
- Meanwhile, heat a large skillet over medium heat. Add the ¾ pound sweet Italian sausage with the casings removed and cook, breaking it into small crumbles, until browned. Add the diced shallot and cook for 2-3 minutes, until softened. Stir in the 2 cloves minced garlic and cook for 30 seconds, until fragrant.
- Add the chopped zucchini flesh and cook for 5 minutes, stirring occasionally, until most of the moisture has evaporated. Stir in the tomato paste and cook for 3 minutes, until it darkens slightly.
- Add the ½ cup marinara, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon crushed red pepper flakes. Simmer for 5 minutes, then remove from the heat. Stir in ¼ cup grated parmigiano reggiano, and ½ cup of the mozzarella.
- Spoon the filling evenly into the 6 zucchini boats, mounding it slightly. Top with the remaining ¾ cup mozzarella.
- Bake for 15-20 minutes, until the zucchini is tender and the cheese is melted and lightly golden. Broil for 1-2 minutes at the end for extra browning, watching closely.
- Finish with freshly grated parmigiano reggiano and chopped fresh basil before serving.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Mains
- Method: Stovetop; Oven