Italian Sausage Stuffed Zucchini Boats are a quick and easy vegetable side dish recipe. Tons of flavor and ingredients in every bite, including sausage, tomatoes, herbs, bread crumbs, and more. Kind of the same idea as a stuffed mushroom, but with zucchini instead!
|Zucchini||4 Medium (about 2 lbs)|
|Italian sausage||1 Pound|
|Panko bread crumbs||1/2 Cup (8 tbs)|
|Freshly grated parmesan cheese||1 Cup (16 tbs)|
|Garlic clove||4 Large , mince|
|Tomatoes||2 , dice|
|Chopped parsley||1/4 Cup (4 tbs)|
|Scallions||6 , slice|
|Salt and pepper||To Taste|
Preheat the oven to 400 degrees F.
Heat up a skillet over medium high heat, and add the sausage to the pan once the pan is hot enough that when you add the sausage, it hisses and sizzles. Break up any large bits of sausage with your cooking utensil, and brown the sausage for about 5 minutes, until the sausage has cooked through. Remove the pan from the heat and set aside to cool slightly.
Split the zucchinis in half down the length of them, scoop out the middle of the zucchini using a melon baller, and discard the scooped middle part. Place the prepped zucchinis on a sheet pan, and sprinkle with salt.
In a large bowl, combine the browned sausage, bread crumbs, parmesan cheese, garlic, diced tomatoes, egg, parsley, and scallions. Add a pinch of salt and pepper, and mix it all together until well blended. Scoop this filling into the prepped zucchinis, and be generous about piling as much of the mixture in as you can. Roast in the oven for 15-20 minutes, until lightly browned on top, and the zucchini is tender. Enjoy!
Serving size Complete recipe
Calories 2431Calories from Fat 1580
% Daily Value*
Total Fat 175 g269.2%
Saturated Fat 71 g355%
Trans Fat 0 g
Sodium 5357 mg223.21%
Total Carbohydrates 78 g26%
Dietary Fiber 14 g56%
Sugars 29 g
Protein 144 g288%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet