Description
Add veggies, cheese, and sausage or ground chicken to these sausage-stuffed zucchini boats.
Ingredients
- 2 medium zucchini
- ½ pound mild sausage (such as Odom’s Tennessee Pride® Mild Country Sausage)
- ⅓ pound hot sausage (such as Odom’s Tennessee Pride® Hot Country Sausage)
- 1 tablespoon butter
- 3 mushrooms, finely diced, or more to taste
- ¼ small onion, diced
- ½ stalk celery, diced
- 1 clove garlic, minced
- 1 slice gluten-free bread, crumbled
- 1 tablespoon water, or as needed
- ½ medium tomato, diced (Optional)
- ⅛ cup grated Parmesan cheese
- 4 slices pepper Jack cheese
- ½ tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut zucchini in half and scoop out and reserve interiors. Place zucchini halves close together in a casserole dish. Finely chop zucchini flesh and set aside in a bowl.
- Heat a saucepan over medium-high heat. Add mild and hot sausage and cook until browned and crumbly
- 5 to 7 minutes. Drain and discard grease.
- Melt butter in a frying pan over medium heat. Add chopped zucchini flesh
- onion
- mushrooms
- celery
- and garlic; cook and stir for 5 minutes. Stir in cooked sausage
- bread crumbs
- and enough water to hold the mixture together.
- Spoon sausage mixture into zucchini boats
- overflowing into the casserole dish.
- Bake in the preheated oven for 30 minutes.
- Remove from the oven
- leaving oven on. Top with diced tomatoes
- Parmesan cheese
- and pepper Jack cheese
- in that order. Return to the oven and cook until cheese is melted
- about 10 minutes more. Top with parsley.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Servings: 4