Let's set sail to delicious with these stuffed zucchini boats teeming with sausage, veggies and cheese!
- 3 zucchini, small/medium (about 1 1/2 lbs)
- 1 Tbsp extra virgin olive oil
- 1 cup green pepper, diced
- 1 cup onion, diced
- 1 cup mushrooms, diced
- 2 cloves garlic, minced
- 1 lb sweet sausage, removed from the casing and crumbled
- 14 oz canned petite diced tomatoes (1 can)
- 1 Tbsp Italian seasoning, dried
- Kosher salt and black pepper
- 1/4 cup parmesan cheese, grated
- mozzarella, shredded (or Italian cheese blend)
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Preheat the oven to 400 F and line a sheet pan with parchment paper or non stick foil.
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Halve each zucchini lenghtwise and scoop out the centers of each half to about 1/4 inch thickness and discard the centers. Place the zucchini cut-side up on the sheet pan and sprinkle with a little kosher salt.
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Heat the oil in a large skillet over med/high heat and add the pepper and onion. Saute until soft, about 5 mins.
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Add the mushrooms and saute until softened, about 3-4 mins. Add the garlic and saute one more min.
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Add the crumbled sausage to the pan and cook, stirring frequently, until browned, about 10 mins.
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Stir in the diced tomatoes, Italian seasoning and season with salt and pepper. Cook until hot and bubbling, about 5 mins.
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Stir in the parmesan cheese. Taste, and adjust seasoning if necessary.
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Spoon the sausage mixture into the zucchini boats and top with the shredded mozzrella cheese.
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Bake for until the zuccnini is soft and the top is golden brown, 20-25 mins.
- Select zucchini that are similar in size and be sure to halve them evenly so they cook evenly.
- Be sure the sausage is well cooked and browned before spooning into the boats.
- If your cheese is getting too brown as the boats bake, cover them lightly with foil.
- Pierce the zucchini with the tip of a knife before removing from the oven. It should be tender and yield when pierced.