Stuffed Zucchini Boats
Hearty and flavorful zucchini boats made with fresh zucchini, turkey sausage, tomatoes, herbs, panko and two types of cheese! A delicious recipe that's perfect for summer.
(about 8 oz each)
Salt and freshly ground black pepper
Italian turkey sausage*
(14.5 oz) can
petite diced tomatoes,
drain off 1 - 2 Tbsp liquid
cup finely shredded
chopped fresh parsley
Preheat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim on all sides to create boats. Drizzle with 1 Tbsp olive oil, then season with salt and pepper.
Bake in preheated oven 15 minutes.
Meanwhile heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add onion and saute 3 minutes.
Add sausage in crumbles, cook through, while breaking up meat during cooking. Add garlic during last 1 minute of cooking.
Remove from heat stir in tomatoes, 1/3 cup panko bread crumbs and Italian seasoning. Season with salt and pepper to taste.
Sprinkle 1/3 cup parmesan over zucchini boats, then divide filling among the zucchini boats.
In a small mixing bowl stir together the mozzarella cheese, remaining 1/3 cup parmesan and remaining 1/3 cup panko bread crumbs. Sprinkle mixture over zucchini boats.
Bake in preheated oven until tender, about 10 - 15 minutes. Sprinkle with parsley and serve warm.
*Pork or chicken sausage will work great too. Mild or hot can be used according to what you prefer.
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