SAUSAGE STUFFED ZUCCHINI BOATS RECIPE BY TASTY
Here's what you need: large zucchinis, McCormick® Perfect Pinch Italian Seasoning, kosher salt, freshly ground black pepper, olive oil, Italian turkey sausage meat, medium yellow onion, green bell pepper, red bell pepper, tomato paste, tomato, red wine vinegar, McCormick® Perfect Pinch Italian Seasoning, McCormick® Garlic Powder, kosher salt, freshly ground black pepper, red pepper flakes, shredded mozzarella cheese
Provided by McCormick
Categories Lunch
Yield 2 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Make the zucchini boats: Slice the zucchini in half lengthwise. With a small paring knife, cut into each zucchini half about ¼ inch from the outside edges and ¼ inch (6 mm) deep. Be careful not to cut all the way through the zucchini. Using a small spoon, carefully scoop out the flesh of the zucchini inside the cuts, being careful not to scoop all the way through the squash. Dice the scooped-out zucchini flesh and set aside for the filling.
- Place the zucchini boats on the prepared baking sheet, and sprinkle evenly with the McCormick® Perfect Pinch Italian Seasoning, salt, and pepper.
- Make the filling: Heat the olive oil in a large high-walled skillet over medium heat. Add the turkey sausage and cook for 4-5 minutes, breaking up with a spatula, until beginning to brown.
- Add the onion and sauté for 1-2 minutes, until fragrant. Add the green bell pepper, red bell pepper, reserved zucchini flesh, tomato paste, and diced tomatoes, and stir well to combine. Bring to a simmer and cook for 8 minutes, stirring occasionally, then stir in the red wine vinegar, McCormick® Perfect Pinch Italian Seasoning, McCormick® Garlic Powder, salt, pepper, and red pepper flakes, if using. Cook for 2-4 minutes more, or until most of the liquid has evaporated.
- Spoon the filling into the zucchini boats, dividing evenly.
- Transfer the zucchini boats to the oven and bake for 20-25 minutes, until the zucchini is tender. Remove from the oven and turn the broiler on high.
- Sprinkle ¼ cup (25 g) mozzarella cheese over each zucchini boat, then return to the oven and broil for 4-5 minutes, or until the cheese is melted and browned. Remove from the oven and let rest for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 1021 calories, Carbohydrate 27 grams, Fat 78 grams, Fiber 5 grams, Protein 54 grams, Sugar 12 grams
SAUSAGE ZUCCHINI BOATS
This recipe is one I got from my parents a long time ago. I have modified it from its original recipe into this one that I believe is better tasting. My children love this recipe. It is great to have this recipe with tortellini or ravioli's, garlic bread and a fresh salad.
Provided by Kenneth Dixon
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Halve the zucchini lengthwise. Scoop out pulp, leaving 1/4 inch shell. Reserve the pulp for later. Place zucchini shells, cut side down, in a large skillet; add water. Cover and simmer for about 3 minutes or just until tender; drain. Be careful to not over cook the zucchini or it wil get really soft. The zucchini should still be fairly firm after simmering in water. Remove zucchini from skillet and turn cut side up. Sprinkle lighly with salt. Place zucchini halves into a large shallow baking pan.
- Chop up the reserved pulp and set aside.
- In skillet, cook sausage, onion, and garlic until meat is browned and onion is tender. Remove from heat. Thoroughly stir in reserved zucchini pulp, egg, breadcrumbs, mozzarella cheese, parmesan chease, salt, thyme, and pepper. Spoon mixture into each zucchini shell. Use all the mixture. The shells will be overstuffed. Sprinkle with paprika. Bake, uncovered, in a 350-degree oven for about 30 minutes.
Nutrition Facts : Calories 599.9, Fat 35.6, SaturatedFat 12.9, Cholesterol 209.3, Sodium 1815.2, Carbohydrate 31.6, Fiber 4.1, Sugar 8, Protein 38.3
SAUSAGE-STUFFED ZUCCHINI BOATS
Add veggies, cheese, and sausage or ground chicken to these sausage-stuffed zucchini boats.
Provided by cakes
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut zucchini in half and scoop out and reserve interiors. Place zucchini halves close together in a casserole dish. Finely chop zucchini flesh and set aside in a bowl.
- Heat a saucepan over medium-high heat. Add mild and hot sausage and cook until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Melt butter in a frying pan over medium heat. Add chopped zucchini flesh, onion, mushrooms, celery, and garlic; cook and stir for 5 minutes. Stir in cooked sausage, bread crumbs, and enough water to hold the mixture together.
- Spoon sausage mixture into zucchini boats, overflowing into the casserole dish.
- Bake in the preheated oven for 30 minutes.
- Remove from the oven, leaving oven on. Top with diced tomatoes, Parmesan cheese, and pepper Jack cheese, in that order. Return to the oven and cook until cheese is melted, about 10 minutes more. Top with parsley.
Nutrition Facts : Calories 488.2 calories, Carbohydrate 10.3 g, Cholesterol 109.4 mg, Fat 38.7 g, Fiber 2.2 g, Protein 21.3 g, SaturatedFat 15.1 g, Sodium 903.2 mg, Sugar 2.8 g
SAUSAGE-STUFFED ZUCCHINI BOATS
"I came up with this recipe after a long day of working on the farm. It's so easy to make, and my grandchildren eat it right up!" says Nancy.
Provided by Nancy Fuller
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Cut the zucchini in half lengthwise and scrape out the flesh so they resemble boats. Place the zucchini boats in a 9-by-13-inch baking dish. Chop the flesh and set aside.
- Heat the olive oil in a medium skillet over medium-high heat. Add the sweet and hot Italian sausage and cook, breaking up the meat, until no longer pink, about 4 minutes. Add the tomatoes, onion, garlic and chopped zucchini flesh. Season with salt and pepper. Cook, stirring, until the vegetables are softened, about 4 minutes.
- Combine the parmesan, mozzarella, breadcrumbs and parsley in a medium bowl. Mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over the top. Bake until the zucchini is tender and the topping is golden, 20 to 25 minutes.
TURKEY SAUSAGE ZUCCHINI BOATS
When I worked in the school library, my co-workers were my taste testers. They approved this healthy and happy spin on stuffed zucchini. -Stephanie Cotterman, West Alexandria, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp., In a large skillet, cook turkey, onion, celery, garlic and seasonings over medium heat 6-8 minutes or until turkey is no longer pink, breaking up turkey into crumbles. Stir in croutons, 1/2 cup cheese and zucchini pulp. Spoon into zucchini shells., Transfer to two ungreased 13x9-in. baking dishes; add 1/4 in. water. Bake, covered, 30-35 minutes or until zucchini is tender. Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes or until cheese is melted.
Nutrition Facts : Calories 240 calories, Fat 11g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 556mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
ITALIAN ZUCCHINI BOATS
"You'll enjoy these simple stuffed zucchinis with any meal," assures Agnes Golian of Garfield Heights, Ohio.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Cut each zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell; set aside. Chop zucchini pulp; set aside. , Crumble sausage into a small skillet; add onion and celery. Cook over medium heat until sausage is no longer pink; drain. Stir in the croutons, 2 tablespoons cheese and zucchini pulp. Spoon into zucchini shells. , Place in an ungreased baking dish; add 1/4 in. of water. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until zucchini is tender.
Nutrition Facts :
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