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stuffed zucchini boats

Hearty and flavorful zucchini boats made with fresh zucchini, turkey sausage, tomatoes, herbs, panko and two types of cheese! A delicious recipe that's perfect for summer.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method

Ingredients
  

Main Ingredients
  • 4 medium zucchini (about 8 oz each)
  • 2 Tbsp olive oil (divided)
  • taste Salt and freshly ground black pepper
  • 1 lb Italian turkey sausage
  • 1 Tbsp minced garlic (3 cloves)
  • 1 cup chopped yellow onion (1 small)
  • 1 can petite diced tomatoes (14.5 oz, drain off 1-2 Tbsp liquid)
  • 2 tsp Italian seasoning
  • 0.67 cup panko breadcrumbs (divided)
  • 0.5 cup shredded mozzarella
  • 0.67 cup finely shredded parmesan cheese (divided)
  • 1.5 Tbsp chopped fresh parsley

Method
 

Preparation Steps
  1. Preheat oven to 400 degrees Fahrenheit. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
  2. Using a spoon, scoop centers from zucchini while leaving a 0.25-inch rim on all sides to create boats. Drizzle with 1 Tbsp olive oil, then season with salt and pepper.
  3. Bake in preheated oven for 15 minutes.
  4. Meanwhile, heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add onion and saute for 3 minutes.
  5. Add sausage in crumbles, cook through, while breaking up meat during cooking. Add garlic during last 1 minute of cooking.
  6. Remove from heat, stir in tomatoes, 0.33 cup panko bread crumbs and Italian seasoning. Season with salt and pepper to taste.
  7. Sprinkle 0.33 cup parmesan over zucchini boats, then divide filling among the zucchini boats.
  8. In a small mixing bowl, stir together the mozzarella cheese, remaining 0.33 cup parmesan and remaining 0.33 cup panko bread crumbs. Sprinkle mixture over zucchini boats.
  9. Bake in preheated oven until tender, about 10-15 minutes. Sprinkle with parsley and serve warm.