Sausage-Stuffed Zucchini Boats

Zucchini boats are stuffed with a flavorful vegetable and sausage mixture and topped with Parmesan and pepper Jack cheeses in this easy dinner recipe.

• 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
• ⅛ cup grated Parmesan cheese
• ½ tablespoon chopped fresh parsley
• 2 medium zucchini
• 1 tablespoon water, or as needed
• 4 slices Pepper Jack cheese
• ½ stalk celery, diced
• ¼ small onion, diced
• ½ pound mild sausage (such as Odom's Tennessee Pride® Mild Country Sausage)
• ⅓ pound hot sausage (such as Odom's Tennessee Pride® Hot Country Sausage)
• 3 mushrooms, finely diced, or more to taste
• 1 slice gluten-free bread, crumbled
• ½ medium tomato, diced (Optional)

Recipe Instructions

Step 1

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

Step 2

Bake in the preheated oven for 30 minutes.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Spoon sausage mixture into zucchini boats, overflowing into the casserole dish.

Step 7

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.