I’ve mentioned my maternal grandfather and his talent for cooking in earlier posts, sharing some of his best recipes with my followers. This is one, once discovered, that he made often for us; I haven’t made it in years. Farmer’s Markets are currently brimming with vibrantly fresh zucchini and I’ve been thinking how hungry I am for this easy and satisfying dish. As always, I’ve tweaked the recipe but just a bit…. and it was great!
Italian Sausage Stuffed Zucchini Boats serves 4-8
- 3 – 4 zucchini
- 1 lb italian sausage
- 1/3 c chopped shallots
- 1-2 large cloves minced garlic
- 1/2 chopped green pepper
- 1/2 c grated parmesan + more for topping
- 1 c shredded mozzarella
- 1/2 c plain bread crumbs
- 1 egg, slightly beaten
- 1/4 t salt
- 1/4 t pepper
- 1 t fresh thyme (you can use dried)
- red pepper flakes to taste (optional)
Start by boiling salted water in a large deep pot. Place the zucchini (whole) in the pot for 15 minutes. Remove and set aside to cool.
In another pan, brown the sausage, onions, garlic and green pepper, drain.
Slice the zucchini in half, scoop out the middles (I used a melon baller), saving them for the stuffing. Turn them face down on a paper towels to dry a bit, then place face up in an oven safe dish.
In a separate bowl, chop the zucchini that was scooped out. To that, add the egg, parmesan, mozzarella, bread crumbs, salt, pepper, thyme and red pepper flakes. Stir just to combine. Add the cooled sausage mixture, stir together. Spoon the sausage filling into the zucchini.
Preheat oven to 350 degrees. Bake for 25 minutes. Remove and top with a few handfuls of parmesan and bake for another 5-10 minutes, until melted. Let them rest for 5 minutes and serve. Bon appetit!
I made these the day before which allowed the flavors to blend even more. I removed them from the refrigerator about an hour before baking and served them with my (famous) bruschetta. Watch for that recipe in future posts…..