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Sausage-Stuffed Zucchini Boats
Sausage-Stuffed Zucchini Boats
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Sausage and veggie stuffed zucchini boats, topped with Parmesan and pepper Jack cheeses for a delicious dinner.
Ingredients:
  • 2 medium zucchini
  • 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 Sausage)
  • 3 mushrooms, finely diced, or more to taste
  • 0.25 small onion, diced
  • 0.5 stalk celery, diced
  • 1 clove garlic, minced
  • 1 slice gluten-free bread, crumbled
  • 1 tablespoon water, or as needed
  • 0.5 medium tomato, diced
  • 0.125 cup grated Parmesan cheese
  • 4 slices pepper Jack cheese
  • 0.5 tablespoon chopped fresh parsley
Instructions:
  • Preheat your oven to 375°F (190°C).
  • Cut zucchini in half and scoop out the interiors, reserving them. Place the zucchini halves snugly in a casserole dish. Finely chop the zucchini flesh and set aside in a bowl.
  • In a saucepan over medium-high heat, cook mild and hot sausage until browned and crumbly, about 5 to 7 minutes. Discard excess grease after cooking.
  • In a frying pan over medium heat, melt butter. Add zucchini flesh, onion, mushrooms, celery, and garlic; sauté for 5 minutes. Mix in cooked sausage, bread crumbs, and adequate water to bind the mixture. Fill zucchini boats with the sausage mixture, allowing any extra to spill into the casserole dish.
  • Preheat the oven and bake for 30 minutes. Add diced tomato, Parmesan, and pepper Jack slices on top. Continue baking until cheese is melted, about 10 minutes. Garnish with parsley before serving.

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