First, let’s talk about the zucchini – the star of the show. Imagine vibrant green zucchini, plump and firm, their mild flavor and tender texture providing the ideal canvas for a variety of fillings.
Whether you choose to grow them in your own garden or select them fresh from the farmer’s market, zucchini are a versatile and nutritious ingredient that add a touch of freshness and vibrancy to any dish.
Now, let’s turn our attention to the filling – the heart and soul of the stuffed zucchini boat. Imagine a savory mixture of ground meat, such as beef, turkey, or sausage, sautéed with onions, garlic, and a blend of aromatic herbs and spices. Or perhaps you prefer a vegetarian option,
with a filling of quinoa, lentils, or couscous, mixed with roasted vegetables and fragrant seasonings. For a creamy indulgence, consider a filling of ricotta cheese, Parmesan, and fresh herbs, mixed with spinach or mushrooms for added depth of flavor.
But the beauty of stuffed zucchini boats lies in their versatility – the endless array of fillings and flavor combinations that you can experiment with to suit your taste preferences and dietary needs.
Whether you opt for a Mediterranean-inspired filling with feta cheese, olives, and sun-dried tomatoes, or a Tex-Mex twist with black beans, corn, and jalapeños, the possibilities are limited only by your imagination.
Ingredients
- 4 medium zucchini
- 1/2 teaspoon dried Italian seasoning
- salt and pepper to taste
- 2 teaspoons olive oil
- 1 pound mild Italian sausage casings removed
- 1/2 cup finely chopped onion
- 1 teaspoon minced garlic
- 2 cups marinara sauce
- 3/4 cup shredded mozzarella cheese
- 1 tablespoon chopped parsley cooking spray
Directions
Preheat the oven to 400 degrees F. Coat a large rectangular baking tray with cooking spray. Cut the zucchini in half lengthwise, then trim off the stem ends. Use a spoon to carefully scoop the flesh out of the zucchinis.
Sprinkle the Italian seasoning, salt and pepper over the zucchini shells. Arrange the zucchini in the baking dish. Heat the olive oil in a large pan over medium high heat.
Add the sausage and cook for 4-5 minutes, breaking up the meat with a spatula. the onion and cook for an additional 4 minutes or until the onion is softened. Add the garlic and cook for 30 seconds.
Season the sausage and vegetable mixture with salt and pepper. Pour the marinara sauce into the pan and bring to a simmer; cook for 5 minutes. Spoon the meat mixture evenly into the zucchini shells, then top with the shredded cheese.
Bake for 25 minutes, or until zucchini is tender and cheese is melted and golden brown. Sprinkle with parsley, then serve.