Best 3 Sausage Stuffed Zucchini Boats Recipes
**Savory and Satisfying: Embark on a Culinary Journey with Sausage Stuffed Zucchini Boats**
Prepare to tantalize your taste buds with a culinary delight that seamlessly blends flavors, textures, and nutrition. Sausage Stuffed Zucchini Boats, a symphony of culinary artistry, offer a delightful twist on classic stuffed vegetables. These delectable vessels are crafted from tender zucchini, hollowed out and filled with a savory mixture of sausage, aromatic herbs, and a symphony of spices.
Embark on a culinary adventure as you explore the diverse recipes featured in this article. From the classic Italian Sausage Stuffed Zucchini Boats, brimming with rich tomato sauce and melted mozzarella cheese, to the tantalizing Greek Stuffed Zucchini Boats, bursting with the vibrant flavors of feta cheese, spinach, and zesty lemon. Each recipe promises a unique taste experience, catering to a range of culinary preferences.
Whether you seek a hearty and comforting meal or a lighter, vegetarian option, this article has you covered. Discover the secrets behind creating the perfect stuffing, ensuring a harmonious balance of flavors and textures. Learn how to select the freshest zucchini, the ideal sausage for stuffing, and the art of achieving perfect doneness.
Indulge in a culinary journey that celebrates the versatility of zucchini and the endless possibilities of stuffed vegetables. With step-by-step instructions and detailed ingredient lists, these recipes guarantee success, transforming your kitchen into a haven of culinary creativity. So, gather your ingredients, ignite your culinary passion, and prepare to relish the delectable artistry of Sausage Stuffed Zucchini Boats.
SAUSAGE-STUFFED ZUCCHINI BOATS
Provided by Nancy Fuller
Categories main-dish
Time 1h
Yield 8 zucchini boats
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
- In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
- In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
- Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.
SAUSAGE-STUFFED ZUCCHINI BOATS
Add veggies, cheese, and sausage or ground chicken to these sausage-stuffed zucchini boats.
Provided by cakes
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut zucchini in half and scoop out and reserve interiors. Place zucchini halves close together in a casserole dish. Finely chop zucchini flesh and set aside in a bowl.
- Heat a saucepan over medium-high heat. Add mild and hot sausage and cook until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Melt butter in a frying pan over medium heat. Add chopped zucchini flesh, onion, mushrooms, celery, and garlic; cook and stir for 5 minutes. Stir in cooked sausage, bread crumbs, and enough water to hold the mixture together.
- Spoon sausage mixture into zucchini boats, overflowing into the casserole dish.
- Bake in the preheated oven for 30 minutes.
- Remove from the oven, leaving oven on. Top with diced tomatoes, Parmesan cheese, and pepper Jack cheese, in that order. Return to the oven and cook until cheese is melted, about 10 minutes more. Top with parsley.
Nutrition Facts : Calories 488.2 calories, Carbohydrate 10.3 g, Cholesterol 109.4 mg, Fat 38.7 g, Fiber 2.2 g, Protein 21.3 g, SaturatedFat 15.1 g, Sodium 903.2 mg, Sugar 2.8 g
SAUSAGE STUFFED ZUCCHINI BOATS RECIPE BY TASTY
Here's what you need: large zucchinis, McCormick® Perfect Pinch Italian Seasoning, kosher salt, freshly ground black pepper, olive oil, Italian turkey sausage meat, medium yellow onion, green bell pepper, red bell pepper, tomato paste, tomato, red wine vinegar, McCormick® Perfect Pinch Italian Seasoning, McCormick® Garlic Powder, kosher salt, freshly ground black pepper, red pepper flakes, shredded mozzarella cheese
Provided by McCormick
Categories Lunch
Yield 2 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Make the zucchini boats: Slice the zucchini in half lengthwise. With a small paring knife, cut into each zucchini half about ¼ inch from the outside edges and ¼ inch (6 mm) deep. Be careful not to cut all the way through the zucchini. Using a small spoon, carefully scoop out the flesh of the zucchini inside the cuts, being careful not to scoop all the way through the squash. Dice the scooped-out zucchini flesh and set aside for the filling.
- Place the zucchini boats on the prepared baking sheet, and sprinkle evenly with the McCormick® Perfect Pinch Italian Seasoning, salt, and pepper.
- Make the filling: Heat the olive oil in a large high-walled skillet over medium heat. Add the turkey sausage and cook for 4-5 minutes, breaking up with a spatula, until beginning to brown.
- Add the onion and sauté for 1-2 minutes, until fragrant. Add the green bell pepper, red bell pepper, reserved zucchini flesh, tomato paste, and diced tomatoes, and stir well to combine. Bring to a simmer and cook for 8 minutes, stirring occasionally, then stir in the red wine vinegar, McCormick® Perfect Pinch Italian Seasoning, McCormick® Garlic Powder, salt, pepper, and red pepper flakes, if using. Cook for 2-4 minutes more, or until most of the liquid has evaporated.
- Spoon the filling into the zucchini boats, dividing evenly.
- Transfer the zucchini boats to the oven and bake for 20-25 minutes, until the zucchini is tender. Remove from the oven and turn the broiler on high.
- Sprinkle ¼ cup (25 g) mozzarella cheese over each zucchini boat, then return to the oven and broil for 4-5 minutes, or until the cheese is melted and browned. Remove from the oven and let rest for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 1021 calories, Carbohydrate 27 grams, Fat 78 grams, Fiber 5 grams, Protein 54 grams, Sugar 12 grams
Tips:
- Choose medium-sized zucchini that are firm and have smooth, unblemished skin.
- Use a sharp knife to carefully slice the zucchini in half lengthwise.
- Scoop out the zucchini flesh, leaving a 1/2-inch thick border.
- Use a paper towel to pat the zucchini halves dry.
- Season the zucchini halves with salt and pepper, inside and out.
- In a large skillet, brown the Italian sausage over medium heat, breaking it up with a spoon as it cooks.
- Drain the sausage and set aside.
- In the same skillet, cook the onion and garlic until softened.
- Add the cooked sausage, zucchini flesh, bread crumbs, Parmesan cheese, oregano, basil, salt, and pepper to the skillet.
- Stir until well combined.
- Spoon the sausage mixture into the zucchini halves.
- Top with mozzarella cheese.
- Bake the zucchini boats in a preheated oven at 375°F for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
- Let the zucchini boats cool for a few minutes before serving.
Conclusion:
Sausage stuffed zucchini boats are a delicious and easy-to-make meal that is perfect for a weeknight dinner. They are also a great way to get your kids to eat their vegetables. The zucchini boats are filled with a flavorful sausage mixture and topped with melted cheese. They are sure to be a hit with the whole family.
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