I really like recipes that appear fancy however are surprisingly straightforward to make like these stuffed Zucchini Boats! They’re considered one of my favourite methods to make use of up the entire zucchini that I buy from the shop or the native farmers market through the summertime. It’s the right weeknight recipe for meat and veggie lovers and it’s very straightforward to customise. And since zucchini has a reasonably impartial taste, the Italian-inspired flavors of this dish actually get to shine. So for those who’re searching for one thing new so as to add to your dinner rotation this week, these scrumptious zucchini boats positively won’t disappoint!
There are a number of methods to make zucchini boats, however I made a decision to stuff my zucchini with Italian-inspired flavors like Italian sausage, an excellent high quality marinara sauce, and shredded mozzarella cheese. Right here’s the whole lot that you just want:
- Zucchini: I prefer to buy zucchini which are roughly the identical measurement and size. I additionally attempt to keep away from ginormous and intensely giant zucchini as these are likely to have an excellent increased water content material than the common sized zucchini.
- Italian Sausage: Italian sausage is pre-seasoned with herbs and spices which provides plenty of taste to the filling. You may as well use floor beef, floor turkey and even Italian turkey sausage as a substitute.
- Aromatics: Onion and garlic provides one other layer of taste to the sausage filling.
- Seasoning: A easy mixture of Italian seasoning, salt, pepper, and garlic powder so as to add extra taste to the jarred marinara sauce and the remainder of the sausage combination.
- Marinara sauce: I just like the comfort of shopping for an excellent high quality jar of marinara sauce. It’s crushed tomatoes with additional herbs & spices mixed multi function jar!
- Breadcrumbs: Only a few breadcrumbs helps add physique and texture to the filling and helps take in among the additional moisture from the zucchini flesh.
- Shredded Mozzarella: Mozzarella is sprinkled on prime for a gooey end to those tasty and scrumptious zucchini boats!
Recipe Suggestions and Variations!
- Pre-bake the hollowed out zucchini boats previous to including the filling. This offers the zucchini a couple of additional minutes to melt and could be finished whereas the sausage combination is cooking to avoid wasting on time. As soon as the filling is added, the zucchini boats solely must bake a couple of extra minutes earlier than they’re completely tender.
- If you wish to assist scale back meals waste add among the scooped out zucchini flesh to the sausage filling. I solely added half of the zucchini flesh as a way to maintain the combination from getting too watery. You’ll be able to simply freeze the opposite half and add it to a inexperienced smoothie for breakfast!
- Watch out to not scoop an excessive amount of of the zucchini flesh. You’ll need to depart a 1/4-1/2“ rim round every one so the zucchini is sturdy sufficient to carry the filling combination.
- Wish to change up the flavour profile? As a substitute of Italian flavors strive Mexican-inspired flavors. Season the bottom meat with taco seasoning and salsa, add the filling to the zucchini boats, then prime with shredded mexican cheese. As soon as the boats are finished you’ll be able to prime them with some diced tomatoes, cilantro, or avocado. So good!!
Serving Ideas
These zucchini boats are fairly hearty by themselves, however if you wish to serve one thing with them on the facet you would simply add a easy facet salad, Caesar salad, or some crusty garlic bread. They might additionally style nice with seasoned rice on the facet.
Retailer Zucchini Boats
I’ll be sincere, I really like consuming leftover zucchini boats. Sure they do get slightly soggy after being saved within the fridge, however they nonetheless have slightly chew to them and all these fantastic flavors from the filling are nonetheless there. So for those who occur to have any zucchini boats leftover, you’ll be able to positively retailer them in an hermetic container within the fridge for 2-3 days. They’ll be excellent for lunch the subsequent day! I wouldn’t advocate freezing zucchini boats as they could be too mushy and watery after thawing.
Zucchini Boats
Zucchini Boats are the right mashup for meat and veggie lovers. A straightforward and enjoyable approach to swap up your weeknight dinner routine!
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- 4 giant zucchini (about 2 lbs.) ($3.00)
- 1.5 Tbsp cooking oil, divided ($0.08)
- 1 lb. Italian floor sausage ($5.49)
- 1 small yellow onion, diced ($0.42)
- 2 garlic cloves, minced ($0.16)
- 1/2 tsp Italian seasoning ($0.05)
- 3/4 tsp salt, divided ($0.04)
- 1/2 tsp freshly cracked black pepper, divided ($0.02)
- 1/4 tsp garlic powder ($0.05)
- 3/4 cup marinara sauce ($0.97)
- 1/4 cup breadcrumbs ($0.12)
- 1 cup shredded mozzarella ($1.25)
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Preheat the oven to 375°F. Wash the zucchini effectively, trim off the highest stem, then slice every one in half lengthwise. Use a spoon or a melon baller to take away the flesh from the middle of the zucchini halves, leaving a 1/4-1/2 inch rim round every. Roughly chop the scooped out zucchini flesh into small items and put aside.
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Place the scooped out zucchini halves on a parchment lined baking sheet. Brush the insides of the zucchini with 1/2 tablespoon of oil and season with 1/4 tsp salt and 1/4 tsp black pepper. Pre-bake the zucchini within the oven for quarter-hour. After 15 take away the zucchini from the oven and put aside.
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Whereas the zucchini is baking, make the filling. Warmth a big skillet over medium warmth and add 1 Tbsp of oil. Brown the Italian sausage.
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As soon as the sausage has browned, add the diced onion and minced garlic to the skillet. Proceed to sauté over medium warmth till the onion is translucent and the garlic is aromatic.
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Subsequent add the Italian seasoning, 1/2 tsp salt, 1/4 tsp black pepper, garlic powder, marinara sauce, breadcrumbs, and half of the reserved & chopped zucchini flesh. Stir to mix. Simmer the combination over medium-low warmth for five minutes.
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Subsequent stuff the scooped out zucchini boats with the sausage combination. High with the shredded mozzarella cheese. Place the zucchini boats again within the oven and again for quarter-hour till the cheese is melted and the sausage combination is bubbly across the sides. Garnish with recent chopped parsley and luxuriate in!
See how we calculate recipe prices right here.
Serving: 2zucchini boatsEnergy: 631kcalCarbohydrates: 22gProtein: 28gFats: 49gSodium: 1735mgFiber: 5g
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Make Zucchini Boats – Step by Step Images
Preheat the oven to 375°F. Wash 4 giant zucchini effectively, trim off the highest stem, then slice every one in half lengthwise. Use a spoon or a melon baller to take away the flesh from the middle of the zucchini halves, leaving a 1/4-1/2 inch rim round every. Roughly chop the scooped out zucchini flesh into small items and put aside.
Place the scooped out zucchini halves on a parchment lined baking sheet. Brush the insides of the zucchini with ½ tablespoon of olive oil and season with 1/4 tsp salt and 1/4 tsp freshly cracked black pepper. Pre-bake the zucchini within the oven for quarter-hour. After 15 take away the zucchini from the oven and put aside.
Whereas the zucchini is baking, make the filling. Warmth a big skillet over medium warmth and add 1 Tbsp of oil. Brown 1 lb. of Italian sausage. As soon as the sausage has browned, add 1 diced yellow onion and a couple of minced garlic cloves to the skillet. Proceed to sauté over medium warmth till the onion is translucent and the garlic is aromatic.
Subsequent add 1/2 tsp Italian seasoning, 1/2 tsp salt, 1/4 tsp freshly cracked black pepper, 1/4 tsp garlic powder, 3/4 cup marinara sauce, 1/4 cup breadcrumbs, and half of the reserved & chopped zucchini flesh. Stir to mix.
Simmer the combination over medium-low warmth for five minutes.
Subsequent stuff the scooped out zucchini boats with the sausage combination. I stuffed every one with about 2-3 Tbsp of the sausage combination.
High with 1 cup shredded mozzarella cheese.
Place the zucchini boats again within the oven and again for quarter-hour till the cheese is melted and the sausage combination is bubbly across the sides. Garnish with recent chopped parsley, non-compulsory, and luxuriate in!
