Sausage Stuffed Zucchini Boats
Ingredients:
4 medium zucchinis
1 lb Italian sausage (you can use mild or spicy depending on preference)
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup marinara sauce (or tomato sauce)
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs (optional, for added texture)
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional, for heat)
Salt and pepper, to taste
Olive oil, for drizzling
Instructions:
Prepare the Zucchini:
Preheat your oven to 375°F (190°C).
Cut the zucchinis in half lengthwise. Use a spoon to scoop out the seeds and a little of the flesh, leaving a boat-shaped zucchini with a solid edge. You can save the scooped-out flesh for another dish, such as a zucchini fritter or in a soup.
Place the zucchini boats on a baking sheet lined with parchment paper and lightly drizzle with olive oil. Sprinkle with a pinch of salt and pepper. Set aside.
Cook the Sausage Filling:
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the Italian sausage, breaking it up with a spoon as it cooks. Brown the sausage until it is fully cooked and no longer pink.
Add the onion and garlic to the pan and cook for about 2-3 minutes, until softened and fragrant.
Stir in the marinara sauce, oregano, basil, and red pepper flakes (if using). Let it simmer for about 5 minutes to let the flavors meld together.
Taste and season with salt and pepper as needed. Remove from heat.
Stuff the Zucchini Boats:
Spoon the sausage mixture into each zucchini boat, filling them generously.
Top each boat with a sprinkle of shredded mozzarella cheese and a little Parmesan cheese.
If using breadcrumbs, sprinkle them over the top of the cheese for a crispy topping.
Bake:
Place the zucchini boats in the preheated oven and bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
If you like a more golden, crispy top, you can broil the boats for an additional 2-3 minutes at the end of baking.
Serve:
Remove the zucchini boats from the oven and let them cool for a couple of minutes before serving.
Garnish with fresh basil or parsley if desired.
