STUFFED ZUCCHINI BOATS

Indulge in:

Creamy, cheesy sausage stuffing

Tender zucchini

A symphony of savoury, robust flavours

Effortless preparation

A health-conscious, gluten-free, naturally low-carb dinner option

A self-contained wholesome meal (though pairing them with salads is an option)

Are you in search of a quick yet wholesome dinner option featuring zucchini? The answer is undoubtedly yes. Today's solution comes in the form of delectable stuffed zucchini boats. Laden with a savoury filling and melted cheese, they offer an impeccable blend of crisp vegetables and comforting cuisine. My culinary explorations have encompassed a variety of stuffed zucchini recipes—ranging from zesty buffalo chicken zucchini boats to zucchini taco boats and even zucchini pizza boats. These recipes brilliantly utilise ingredients from both the refrigerator and pantry. However, today, we're venturing into the realm of my personal favourite: sausage stuffed zucchini. These boats are brimming with savouriness, oozy cheese, and a wonderfully uncomplicated preparation process.

What You Will Need

Zucchini

Olive Oil

Sea Salt

Onion

Ground Italian Sausage

Garlic

Diced Tomatoes

Parmesan Cheese

Italian Seasoning

Mozzarella Cheese

Roast the zucchini. Slice the squash the long way, and use a melon baller or spoon to scoop out the zucchini flesh. Place the zucchini onto a large baking dish or lined baking sheet, cut side up. Drizzle with olive oil, sprinkle with sea salt, and bake until soft.

Saute the onions. Heat more olive oil in a large skillet over medium-high heat. Add the diced onions and saute until they start to brown.

Brown the meat. Add the sausage (or other ground meat) to the skillet. Cook, breaking apart with a spatula, until browned.

Saute the garlic. Make room in the center of the pan and add the minced garlic. Saute until fragrant, then mix into the sausage.

Add the other filling ingredients. Stir in the diced tomatoes, grated Parmesan, and Italian seasoning. Adjust salt to taste, if needed.

Stuff the zucchini. Dry the squash with a paper towel. Add the filling into the zucchini boats.

Bake. Sprinkle the stuffed zucchini with shredded mozzarella. Bake until the cheese is melted.

Roast the zucchini. Slice the squash the long way, and use a melon baller or spoon to scoop out the zucchini flesh. Place the zucchini onto a large baking dish or lined baking sheet, cut side up. Drizzle with olive oil, sprinkle with sea salt, and bake until soft.

Saute the onions. Heat more olive oil in a large skillet over medium-high heat. Add the diced onions and saute until they start to brown.

Brown the meat. Add the sausage (or other ground meat) to the skillet. Cook, breaking apart with a spatula, until browned.

Saute the garlic. Make room in the center of the pan and add the minced garlic. Saute until fragrant, then mix into the sausage.

Add the other filling ingredients. Stir in the diced tomatoes, grated Parmesan, and Italian seasoning. Adjust salt to taste, if needed.

Stuff the zucchini. Dry the squash with a paper towel. Add the filling into the zucchini boats.

Bake. Sprinkle the stuffed zucchini with shredded mozzarella. Bake until the cheese is melted.

TIP: Broil at the end if you like.

If you want the cheese darker, place under the broiler for a few minutes.

This recipe is taken from WholesomeYum

Talk to you soon,

Debbie Nicholson