Description
These Stuffed Zucchini Boats are a delicious and hearty meal featuring tender zucchini shells filled with a savory mixture of Italian turkey sausage, tomatoes, onions, and herbs, topped with a cheesy breadcrumb crust and baked to golden perfection. This dish makes for a comforting, nutritious, and easy-to-make dinner that serves eight.
Ingredients
Zucchini Boats
- 4 medium zucchini (about 8 oz each)
- 2 Tbsp olive oil, divided
- Salt and freshly ground black pepper
Filling
- 1 lb Italian turkey sausage
- 1 Tbsp minced garlic (about 3 cloves)
- 1 cup chopped yellow onion (1 small onion)
- 1 (14.5 oz) can petite diced tomatoes, drained (remove 1 - 2 Tbsp liquid)
- 2 tsp Italian seasoning
- 2/3 cup panko breadcrumbs, divided
- 1/2 cup shredded mozzarella cheese
- 2/3 cup finely shredded parmesan cheese, divided
- 1 1/2 Tbsp chopped fresh parsley
Instructions
- Prepare Oven and Baking Dish: Preheat your oven to 400 degrees Fahrenheit. Lightly spray a 13 by 9-inch baking dish with non-stick cooking spray to prevent sticking.
- Scoop Zucchini Boats: Using a spoon, carefully hollow out the centers of each zucchini, leaving about a 1/4-inch rim intact all around to form the 'boats.' Drizzle each boat with 1 tablespoon of olive oil and season with salt and freshly ground black pepper.
- Bake Zucchini Shells: Place the prepared zucchini boats in the baking dish and bake in the preheated oven for 15 minutes. This softens the zucchini slightly before stuffing.
- Sauté Aromatics: While the zucchini bakes, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté for about 3 minutes until translucent and fragrant.
- Cook Sausage and Garlic: Add the Italian turkey sausage to the skillet in crumbled form. Cook thoroughly, breaking up the meat as it browns. In the last minute of cooking, stir in the minced garlic to infuse the filling with flavor.
- Combine Filling Ingredients: Remove the skillet from heat. Stir in the drained diced tomatoes, 1/3 cup of panko breadcrumbs, and the Italian seasoning. Taste and season with salt and pepper to your preference.
- Assemble Zucchini Boats: Sprinkle 1/3 cup of parmesan cheese evenly over the baked zucchini boats. Then, divide the sausage filling evenly among each zucchini boat, filling the centers generously.
- Add Cheese and Breadcrumb Topping: In a small bowl, mix together the shredded mozzarella, the remaining 1/3 cup parmesan cheese, and the remaining 1/3 cup panko breadcrumbs. Sprinkle this cheese and breadcrumb mixture over the filled zucchini boats.
- Bake to Finish: Return the stuffed zucchini boats to the oven and bake until the zucchini is tender and the topping is golden and bubbly, about 10 to 15 minutes.
- Garnish and Serve: Remove from the oven, sprinkle the chopped fresh parsley over the top, and serve warm for a flavorful meal.
Notes
- If preferred, you can substitute Italian turkey sausage with Italian pork sausage or a plant-based sausage alternative.
- For a crispier topping, broil for the last 2 minutes of baking but watch carefully to avoid burning.
- Drain the canned tomatoes well to prevent excess moisture in the filling.
- This dish can be prepared a day ahead and reheated in the oven before serving.
- For a lower-carb version, use almond flour breadcrumbs or omit the breadcrumbs altogether.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
