I asked Ben for ideas about what he’d like to eat for dinners this week and one of the things he mentioned, thinking of our garden, was stuffed zucchini. I asked him what he was picturing them stuffed with since I’d never made them before and he laughed and said he didn’t really know either, tomatoes and cheese maybe? So I searched around for ideas and came up with this combo.
We were all really impressed with this recipe. I’m sure I could eat this every day for quite a while. SO yummy! The flavors really work well together and the zucchini, which can be bland, was quite flavorful.
This is a deliciously economical meal. Zucchini and tomatoes from the garden are nearly free and we’ll be getting two meals from a pound of sausage, which is the main expense for the recipe. If you need your meat to stretch more you can dice another small zucchini or two to add to the filling when you add the mushrooms. Since one of my zucchini was still small with soft seeds I chopped up the center that I’d spooned out and added that to the filling. Some of the recipes I saw added bread crumbs. I thought corn bread might be fun to try. However you end up modifying it, this is what I did.
Stuffed Zucchini Boats – Printable Recipe
- Zucchini – I used two homegrown, you might need four grocery store size.
- 1 pound of sausage – I used sage seasoned
- 1 onion, chopped
- 2 tomatoes, chopped
- 6 mushrooms, chopped
- 1/2 cup of dry Parmesan cheese
- a tablespoon or two of fresh herbs – I used thyme, sage and basil
- salt and pepper
- shredded cheese for topping
Pre-heat the oven to 350.
Cut your zucchini in half lengthwise and remove the seed center. Place “boat” side up in a lightly buttered baking dish.
Set your sausage to cook in a large skillet. Add the onion, mushrooms, herbs and additional zucchini(if desired) and cook until the meat is done and the onions are soft. Add the Parmesan cheese and the tomatoes and cook just for a few minutes.
Taste for salt and pepper and correct as needed. Spoon the filling into your zucchini boats, slightly rounded over the top, and top with shredded cheese. I used mozzarella, yum! If you won’t be eating most or all of this in one meal then only cook up what you’ll need and put the rest in a pan in the fridge for tomorrow. Two meals prepared for one meals effort, my favorite!
Bake until the zucchini is fork-tender, or however you like it best. I totally forgot to look at what time I put it in, but I it was at least 20 minutes. Your time will vary depending on your zucchini size, probably. You may need to put a sheet of foil loosely over the pan to keep your cheese from getting too brown. I forgot about this step too, so our were a bit more brown than I was picturing, but still extremely good.
I definitely recommend this recipe if you have a surplus of zucchini around! I know I’ll be making it again soon.