Italian Sausage Zucchini Boats

We have three Zucchini plants, just three but right now we have Zukes coming out our ears! Goodness! Talk about prolific producers. I’m picking three to six of them every day. I have many ways and recipes to use all this squash but I wanted to come up with a recipe for a main dish so on went my thinking cap and the end result were these spicy, luscious, cheesy full of Italian Sausage zucchini “boats.” I had an 11 inch long zucchini that was about 10 inches in diameter. I simply sliced in in half, scooped out the squash leaving a 1/2 inch shell. I chopped up the squash, mixed it with the other ingredients and we dined like royalty! By the way, I thought I’d show you a photo of how I develop a recipe. It starts with a Steno pad, an idea and a pen to add things in and to cross out what I changed. This is by no means the finished recipe but it is how I started. 🙂

Here’s what we’ll need to get started.

Italian Sausage Zucchini Boats

These stuffed zucchini boats make use of a good size zucchini and we all know how fast those zucchini can grow. They seem to double in size overnight. Filled with a sauteed savory filling and topped with cheeses this is both hearty and filling as well as delicious! I used a sweet Italian Sausage but if you like heat, please use a hot and spicy sausage. I am certain these will be a hit with your family! Pre heat oven to 400 degrees.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 4 servings

Ingredients

  

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• 1 large Zucchini about 11 inches long and 10 inches in diameter
• 1 lb bulk Italian Sausage
• 1/2 medium onion chopped
• 1 tsp dried Basil
• 1/2 tsp Garlic Powder
• 1/2 tsp dried Oregano
• 24 oz jarred Pasta Sauce divided
• 1 cup shredded Mozzarella
• 1/2 cup shredded Asiago Cheese Romano or Parmesan can be substituted

Instructions

 

• Slice the zucchini in half lengthwise. Using a small knife and a spoon cut and scrape the flesh from the zucchini leaving a 1/2 inch thick shell. Chopped the removed flesh into small pieces.
  
• Place the Italian Sausage in a 10 inch skillet over medium low heat. Break the sausage up into small pieces with a wooden spoon.
  
• Stir in the chopped zucchini, chopped onion, garlic powder, basil and oregano. Cook and stir occasionally for 7-10 minutes until sausage is cooked through and browned.
  
• Stir in 1-1/2 cups of the Pasta Sauce and simmer together for about five minutes.
  
• Place the Zucchini halves in a 9x13 inch baking dish, then carefully spoon the filling into the squash cavity. Pile it on! Place the Zucchini boats in your pre heated 400 degree oven and bake for 20 minutes.
  
• Remove from the oven and sprinkle the Mozzarella cheese evenly over the top. Follow that with the shredded Asiago Cheese. Return the dish to the oven for another 10-15 minutes or until the Zucchini is softened and the cheeses melted and browned. Remove from the oven and plate. Heat the remaining pasta sauce and serve over the top if you like.
  
• Now, doesn't that just look fabulous! My mouth waters just looking at the photo. To serve, cut each zucchini boat in half crosswise and plate it. Perfectly marvelous with some garlic bread and a crisp green salad!
  
• Thanks for stopping by today friends. I appreciate your support. Stop by my website at: www.thejourneygirl for this and so many other recipes. Leave me a comment, I love hearing from you all! Until next time, Journey On! Hugs and much love from me, Karen, TJG
• My cookbook "The Journey Girl Cooks" is available and can be ordered from my website. Take a look at my new You Tube Channel, "The Journey Girl Cooks." Sparky and I are having some fun putting together cooking videos for your enjoyment!

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