SAUSAGE-STUFFED ZUCCHINI BOATS
Provided by Nancy Fuller
Categories main-dish
Time 1h
Yield 8 zucchini boats
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
- In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
- In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
- Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.
CHEESY ZUCCHINI BOATS
Make and share this Cheesy Zucchini Boats recipe from Food.com.
Provided by CookingONTheSide
Categories Cheese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Using a small spoon, scoop out the zucchini flesh, leaving a 1/4- to 1/2-inch thick shell.
- Wrap the zucchini flesh in a paper towel and squeeze out any excess liquid; discard the liquid and set aside the flesh.
- Place the zucchini shells cut side down on a baking sheet and bake for 15 minutes.
- Meanwhile, in a large skillet, heat 2 T olive oil over high heat.
- Add the zucchini flesh and onion and cook, stirring, until softened, about 5 minutes.
- Add the tomatoes and cook until softened, about 5 minutes.
- Push the vegetables to the side of the pan, add the remaining 1 T oil and the bread crumbs, and toast the bread crumbs for 2 minutes.
- Remove from the heat, stir in the nuts and oregano, then combine with the vegetables; season with salt and pepper.
- Flip over the zucchini shells and line the bottoms with the mozzarella.
- Pack in the filling.
- Sprinkle with parmesan on top.
- Bake until the zucchini is tender when pierced with a fork, 20-25 minutes.
Nutrition Facts : Calories 524.7, Fat 34.7, SaturatedFat 10.5, Cholesterol 44.6, Sodium 679.8, Carbohydrate 34, Fiber 5.5, Sugar 8.6, Protein 23.3
SAUSAGE-STUFFED ZUCCHINI BOATS
Add veggies, cheese, and sausage or ground chicken to these sausage-stuffed zucchini boats.
Provided by cakes
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- 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, 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.
Nutrition Facts : Calories 488.2 calories, Carbohydrate 10.3 g, Cholesterol 109.4 mg, Fat 38.7 g, Fiber 2.2 g, Protein 21.3 g, SaturatedFat 15.1 g, Sodium 903.2 mg, Sugar 2.8 g
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