Sausage-Stuffed Zucchini Boats

This sausage-stuffed zucchini boat recipe is packed with veggies and topped with Parmesan and pepper Jack cheeses, making a flavorful dinner entrée.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 488 Calories

Ingredients

• 1 tablespoon butter
• 1 clove garlic, minced
• 2 medium zucchini
• 1 tablespoon water, or as needed
• 4 slices Pepper Jack cheese
• 3 mushrooms, finely diced, or more to taste
• 1 slice gluten-free bread, crumbled
• 0.5 tablespoon chopped fresh parsley
• 0.5 stalk celery, diced
• 0.25 small onion, diced
• 0.5 medium tomato, diced
• 0.125 cup grated Parmesan cheese
• 0.5 pound mild sausage (such as Odom's Tennessee Pride® Mild Country Sausage)
• 0.33333334326744 pound hot sausage (such as Odom's Tennessee Pride® Hot Country

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Cut zucchini in half; scoop out insides and reserve. Place zucchini halves in a casserole dish. Finely chop zucchini flesh: set aside in a bowl.

Step 3

Cook mild and hot sausage in a saucepan over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Step 4

Melt butter in a skillet over medium heat. Add chopped zucchini flesh, mushrooms, onion, celery, and garlic; cook and stir for 5 minutes. Stir in cooked sausage, bread crumbs, and water. Spoon sausage mixture into zucchini boats, letting any excess overflow into the casserole dish.

Step 5

Bake in the preheated oven for 30 minutes. Top with diced tomato, Parmesan, and pepper Jack slices. Return to the oven and cook until cheese is melted, about 10 more minutes. Top with parsley.