Stuffed Zucchini Boats with Sausage, Tomatoes, and Cheese
Rose McAvoy
As soon as we dug into this fresh and flavorful creation I thought of a week's worth of variations. The preparation is simple, and depending on your stuffing you should have this dinner on the table in 20 - 30 minutes. Serves 2 as pictured, for more servings use more zucchini. Pick 1 or more mature zucchinis for this dish. Mine was just the right size to fit on our dinner plates so I called each half one serving. Divide them however you like; especially large zucchinis may be 2 servings per half.
½poundbulk turkey Italian sausageor links with casings removed
½yellow oniondiced
3Roma or plum tomatoes
2ouncechèvre with herbssoft goats cheese
salt and pepper
Instructions
Preheat your oven to 350, then prep the Zucchini.
Slice your clean zucchini from stem to bottom so you have two long pieces. Then scoop out the seeds using a small spoon. Leave about ½ inch of meat inside the skin so it holds its shape.
Place your scooped-out halves into a baking dish and season with a pinch of salt and a dash of pepper.
Bake the halves for about 15 - 20 minutes. They should be softened but not sagging.
While the zucchini bakes, brown the sausage with the onion and slice the tomatoes.
Once the zucchini are softened, remove them from the oven and reset the oven to broil.
Layer the filling into the zucchini - sausage and onion, followed by a layer of tomato slices, topped with dots of cheese. Place the halves under the broiler for a few minutes. They are finished when the tops are toasty and the filling is heated through. (If your filling is cold, let the zucchini bake for a few additional minutes before increasing the temperature to broil.)