October 4, 2009

Stuffed Zucchini Boats

Stuffed Zucchini Boats

Adapted from: Annie’s Eats

This could so easily be turned vegetarian by substituting cous cous for the sausage.  When I cook cous cous I generally use chicken broth instead of water but for a veggie dish, I’d go with vegetable broth!

The flavors in this dish were subtle and SO complimentary. 

The kids wolfed it down and I’ll seriously be making it again!  I bought four zucchinis, planning on two adults to eat a whole one, the big kid to get her own & the two little ones to split one. 

Stuffed Zucchini Boats

The sausage mixture made a lot more than I thought it would but I had a green pepper that was begging to be used, so I sliced the top off, removed the seeds, and packed it full as well.  I still have enough sausage leftover for at least another full zucchini, and maybe a second {red?} pepper!


  • 5 zucchini, about 12 inches long
  • 1 teaspoon olive oil, divided
  • ½ cup onion, finely chopped
  • 3 cloves garlic, minced
  • ½ cup mushrooms, finely chopped
  • 1 lb. pork sausage (I used Jimmy Dean Extra Mild)
  • 2 tbsp. dry white wine
  • 1 large tomato, seeded and diced
  • 3 tbsp. chopped fresh basil
  • 1 tsp. minced fresh rosemary
  • ¾ cup grated Parmesan cheese


Pre-heat oven to 375 degrees

Cut zucchini in half lengthwise.  With a spoon, scrape out seeds and not much else leaving a thick zucchini shell.  Reserve about half of the insides.

In a medium skillet over medium-high heat, heat 1 tablespoon of olive oil.  Sauté the onion and garlic until tender, about 4-5 minutes.  Add the mushrooms and reserved zucchini insides to the skillet and sauté another 2 minutes.  Remove from the heat & set aside.

Cook the sausage until lightly browned, stirring occasionally.  Drain excess fat then stir in the cooked onion and mushroom mixture.  Add the wine to the pan along with the basil and rosemary & mix then add cheese.  Cook for 1 more minute.  Drain of any excess fat, remove from heat and add tomatoes.

Fill the zucchini shells with the mixture.  Fill a baking dish with ¼-inch of water.  Place the filled zucchini shells in the pan and bake in the preheated oven for 40 minutes, until golden brown.  Remove the zucchini from the pan and serve immediately.

I’d planned on having rice with this, but it was filling all on it’s own.  YUM!

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