Sausage Stuffed Zucchini Boats

By Barefeet In The Kitchen

Ingredients

4 large or 6 medium zucchini
2 tablespoons olive oil (divided)
1 teaspoon kosher salt (divided, adjust to taste)
½ teaspoon freshly ground black pepper (divided, adjust to taste)
1 pound regular or hot breakfast sausage (Italian sausage works as well)
1 small onion (diced ½-inch pieces, ¾ cup worth)
1 small red pepper (diced ½-inch pieces, about 1 cup)
8 ounces fresh mushrooms (diced ½-inch pieces, about 3 cups)
6 cloves garlic (minced)
1½ tablespoons Italian seasonings
½ cup marinara sauce (homemade is my preference)
4 cups shredded mozzarella
2 tablespoons fresh Italian parsley (chopped small for topping)

Prep Time25mins
Cook Time20mins
Servings6

Instructions

Preheat oven to 350°F. Slice zucchini in half lengthwise, scooping out the seeds and part of the zucchini flesh. Leave about 1/4-inch of zucchini along the skin of each halved squash.

Place the zucchini halves on a large baking sheet, drizzle with 1 tablespoon of oil and rub with your hands to coat. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 15 minutes.

While the zucchini is baking, start the filling. Warm a teaspoon of oil in a large skillet over medium-high heat. Add the sausage. Cook and crumble into very small pieces. Transfer the cooked meat to a plate, leaving any grease in the pan.

Add the onion to the empty skillet and cook for 3-4 minutes until it begins to soften. Add the peppers, mushrooms, and garlic. Continue cooking for 3 minutes until the garlic is fragrant and the vegetables are tender. Season with remaining salt and pepper and the Italian seasoning.

Return the sausage to the skillet. Add the marinara sauce and spices. Stir to combine and taste the mixture. Adjust salt and pepper to taste. Add about of the cheese and stir once more.

Generously fill each zucchini half with the filling, pile it on top to use all the filling. Top each zucchini with the remaining cheese. Bake for 10 minutes, until the cheese has melted. Remove from the oven, sprinkle with fresh parsley and serve warm.