Zucchini’s are one of my very favorite vegetables. The flavors are so mild that anything you pair with this squash takes on the flavors of it’s accompanying ingredients and makes it all so delicious. I have made Zucchini Boats several times but keep forgetting to take a picture.
My favorite recipe (and these pictures) come from a delightful blog called Cooking Classy. Check out their recipe for these boats and see some of their other versions of recipes they have tried stuffing into these versatile squashes.
- 4 medium zucchini about 8 oz each
- 2 Tbsp olive oil divided
- Salt and freshly ground black pepper
- 1 lb. Italian turkey sausage*
- 1 Tbsp minced garlic 3 cloves
- 1 cup chopped yellow onion (1 small)
- 1 14.5 oz can petite diced tomatoes, drain off 1 - 2 Tbsp liquid
- 2 tsp Italian seasoning
- 2/3 cup panko breadcrumbs divided
- 1/2 cup shredded mozzarella
- 2/3 cup finely shredded parmesan cheese divided
- 1 1/2 Tbsp chopped fresh parsley
- Preheat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
- Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim on all sides to create boats. Drizzle with 1 Tbsp olive oil, then season with salt and pepper.
- Bake in preheated oven 15 minutes.
- Meanwhile heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add onion and saute 3 minutes.
- Add sausage in crumbles, cook through, while breaking up meat during cooking. Add garlic during last 1 minute of cooking.
- Remove from heat stir in tomatoes, 1/3 cup panko bread crumbs and Italian seasoning. Season with salt and pepper to taste.
- Sprinkle 1/3 cup parmesan over zucchini boats, then divide filling among the zucchini boats.
- In a small mixing bowl stir together the mozzarella cheese, remaining 1/3 cup parmesan and remaining 1/3 cup panko bread crumbs. Sprinkle mixture over zucchini boats.
- Bake in preheated oven until tender, about 10 - 15 minutes. Sprinkle with parsley and serve warm.