COOKING FOR COMFORT

©2017 BY COOKING FOR COMFORT.

Italian Stuffed Zucchini

May 4, 2018

these zucchini boats surprisingly delicious for how healthy they are. now don't get me wrong, I love to eat healthy... BUT I also love my carbs. I don't always feel satisfied without them [and I know that's terrible, especially to admit.] these though, really hit the spot and they are super easy to make. you halve the zucchinis, slather them in some melted butter, salt & pepper and then roast for 20 minutes to cook them down. then they are stuffed with all the delicious Italian flavors - sausage, goat cheese, marinara sauce, oregano, onion, garlic, topped with mozzarella and cooked until golden brown. 

hollowed out, buttered up zucchinis pre-roast               ---               stuffed & cheesed-up zucchinis pre-bake 

serve these as a side dish or alongside a big salad [and maybe a roll - like me]. enjoy!

ITALIAN STUFFED ZUCCHINI

Yields: 4 servings              Prep Time: 30 minutes              Cook Time: 10-15 minutes 

 

INGREDIENTS

4 large zucchinis 

4 Tbsp. butter, melted 

2 Tbsp. olive oil

8 oz.  ground sausage

½ yellow onion, diced

4 garlic cloves, minced

1 cup tomato/marinara sauce

2 oz. goat cheese

1 tsp. Kosher salt, divided 

2 tsp. dried oregano

freshly cracked black pepper 

1 cup shredded mozzarella 

 

DIRECTIONS

Preheat the oven to 400°.

Cut your zucchinis in half lengthwise and, using a spoon, scoop out most of the insides leaving them like little boats to fill. 

Place the zucchini skin-side down into a lightly-greased 9x13 glass baking dish. 

Brush the melted butter all over the exposed sides of the zucchini and season with salt & pepper.

Bake the zucchini for 20 minutes.

While the zucchini is in the oven, heat 2 Tbsp. olive oil in a large skillet over medium-high heat. 

Add the ground sausage to the pan and sauté until almost cooked through. 

*if you are using sausage links, remove the casings prior to cooking.

Remove the sausage from the pan and onto a paper towel lined plate to soak up the excess grease.

Reduce the heat to medium and add the diced onion. Sauté until translucent, adding the garlic for the last 2 minutes. 

Add the sausage back into the pan along with the tomato sauce, oregano, ½ tsp. salt & pepper.

Once the zucchini is done baking, remove from the oven.

Sprinkle little chunks of goat cheese into the zucchini halves before filling them with your saucy mixture. 

Top each with mozzarella cheese and bake for another 10-15 minutes [I did 15 minutes & a couple minutes on broil].

*the cheese should be melted and starting to brown!

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