Garden-style Stuffed Zucchini Boats

This recipe was a great way to use our 
fresh garden produce . . .

Our veggie garden.

Our herb garden.

Garden-style Stuffed Zucchini Boats  2 servings

1 medium zucchini

About 1 tablespoon olive oil

1 medium onion, chopped

1 or 2 garlic cloves

3 to 4 tablespoons fresh Italian herbs (combination of basil, parsley and oregano), chopped

½ to ¾ lb. pork sausage, bulk style

½ teaspoon Kosher salt, or to taste

¼ teaspoon coarse black pepper, or to taste

1/3 to ½ cup shredded sharp Cheddar cheese

About 2 tablespoons grated Parmesan cheese

Garnish: 1 chopped tomatoes + additional chopped Italian herbs & grated cheese

1.  Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving about a 1/4" thick shell. Chop the scooped zucchini flesh into small pieces and set aside.

2.  Bring a large pot of water to boil. Drop zucchini halves in boiling water and cook 1 minute. Remove from water and drain.

3.  Add oil to a skillet and sauté onion, then add garlic and chopped herbs.  

4.  Add sausage and chopped zucchini to the skillet and cook until sausage is lightly browned, breaking it into small pieces as it cooks.

5.  Season with salt and pepper and cook about 2 to 3 additional minutes.

6.  Using a spoon, fill each hollowed zucchini with half the sausage filling; press firmly to secure.  

7.  Cover with foil and bake 35 minutes in a 400° oven, or until the zucchini shell is tender and contents are heated through. Uncover, add cheese and return to oven until cheese is melted.

8.  Garnish with chopped tomatoes, herbs and extra cheese as desired.

Recipe without photos . . .

Garden-style Stuffed Zucchini Boats  2 servings

1 medium zucchini

About 1 tablespoon olive oil

1 medium onion, chopped

1 or 2 garlic cloves

3 to 4 tablespoons fresh Italian herbs (combination of basil, parsley and oregano), chopped

½ to ¾ lb. pork sausage, bulk style

½ teaspoon Kosher salt, or to taste

¼ teaspoon coarse black pepper, or to taste

1/3 to ½ cup shredded sharp Cheddar cheese

About 2 tablespoons grated Parmesan cheese

Garnish: 1 chopped tomatoes + additional chopped Italian herbs & grated cheese

1.  Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving about a 1/4" thick shell. Chop the scooped zucchini flesh into small pieces and set aside.

2.  Bring a large pot of water to boil. Drop zucchini halves in boiling water and cook 1 minute. Remove from water and drain.

3.  Add oil to a skillet and sauté onion, then add garlic and chopped herbs.  

4.  Add sausage and chopped zucchini to the skillet and cook until sausage is lightly browned, breaking it into small pieces as it cooks.

5.  Season with salt and pepper and cook about 2 to 3 additional minutes.

6.  Using a spoon, fill each hollowed zucchini with half the sausage filling; press firmly to secure.  

7.  Cover with foil and bake 35 minutes in a 400° oven, or until the zucchini shell is tender and contents are heated through. Uncover, add cheese and return to oven until cheese is melted.

8.  Garnish with chopped tomatoes, herbs and extra cheese as desired