There’s nothing like stuffing some amazing zucchinis with Italian sausage and other goodness. I just can’t stop making these.
Italian Sausage Stuffed Zucchini Boats
Ingredients
- 4-6 Zucchini
- 1 lb pork sausage I use a breakfast variety like jimmy dean
- 1 TBS oil
- 2 tomatoes, diced
- 1/2 cup panko crumbs
- 1 Egg, beaten lightly
- 1/2 cup parmesan cheese grated
- 1/4 cup parsley, chopped or dried
- salt & pepper to taste
- 1 TBS garlic minced
Instructions
- Prepare zucchini. Cut off ends and slice in half longways. Using a melon baller or small spoon, scoop out the inside of zucchini leaving 1/4 inch all the way around. Drop into boiling water with added salt for flavor and cook for 2-3 minutes until tender. Take out of water and drain. Place zucchini into a buttered or sprayed baking dish. Set aside.
- Preheat oven to 400 degrees.
- In a skillet add cooking oil and start browning up sausage. While sausage is browning, take some of the pulp from the zucchini and chop up into small pieces. Add to sausage and finish browning. Turn off burner.
- Add diced tomatoes, egg, parmesan cheese, parsley, panko, garlic, salt & pepper. Mix to combine.
- Place spoonfuls of the mixture into each zucchini boat and mound it firm.
- Place in oven and bake for 15-20 minutes until desired zucchini texture is met.