Stuffed Zucchini Boats

Stuffed Zucchini Boats

Ingredients

4 medium zucchini, halved lengthwise

1 lb Italian sausage (mild or spicy), casings removed

1 medium onion, finely diced

¼ cup fresh parsley, chopped

1 box chicken-flavored Stove Top Stuffing mix

½ cup zucchini flesh (scooped from the centers), finely chopped

1 cup grated cheese (cheddar, mozzarella, or a blend)

½ cup chicken broth

2 tablespoons olive oil

Salt and black pepper, to taste

Instructions

Prepare the zucchini:

Preheat oven to 375°F (190°C).

Slice zucchini in half lengthwise. Using a spoon, scoop out the centers to create boats, reserving about ½ cup of the zucchini flesh. Place the boats in a greased or foil-lined baking dish.

Cook the sausage mixture:

In a large skillet over medium heat, cook the sausage until browned and crumbly.

Add the onion and reserved zucchini flesh. Cook until softened, about 5 minutes.

Stir in parsley and remove from heat.

Prepare the stuffing:

In a large bowl, prepare Stove Top stuffing mix according to package directions.

Fold in the sausage mixture until well combined.

Assemble the zucchini boats:

Spoon the sausage-stuffing mixture into each zucchini half, packing it down gently.

Sprinkle generously with grated cheese.

Bake:

Pour chicken broth into the bottom of the baking dish to help keep the zucchini tender.

Drizzle olive oil lightly over the tops.

Cover with foil and bake for 30 minutes.

Remove foil and bake an additional 25–30 minutes, until the tops are golden and the zucchini is fork-tender.

Serve:

Let rest for 5 minutes before serving. Enjoy as a hearty main dish or a side!