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stuffed zucchini

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 tablespoons olive oil (divided)
  • Salt and freshly ground black pepper to taste
  • 1 pound Italian turkey sausage
  • 1 tablespoon minced garlic (3 cloves)
  • 1 cup chopped yellow onion (1 small)
  • 1 can petite diced tomatoes (14.5 oz), drain off 1-2 tablespoons liquid
  • 2 teaspoons Italian seasoning
  • 0.67 cup panko breadcrumbs (divided)
  • 0.5 cup shredded mozzarella
  • 0.67 cup finely shredded parmesan cheese (divided)
  • 1.5 tablespoons 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 tablespoon olive oil, then season with salt and pepper.
  3. Bake in preheated oven for 15 minutes.
  4. Meanwhile, heat 1 tablespoon 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 the last 1 minute of cooking.
  6. Remove from heat, then stir in tomatoes, 0.33 cup panko breadcrumbs, 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 breadcrumbs. Sprinkle mixture over zucchini boats.
  9. Bake in preheated oven until tender, about 10-15 minutes. Sprinkle with parsley and serve warm.