Italian Sausage Stuffed Zucchini Boats Zucchini season is right around

Italian Sausage Stuffed Zucchini Boats Zucchini season is right around the corner! The selection has been getting better and I just couldn’t wait to try this one out. These Italian sausage stuffed zucchini boats are a great option for a weeknight dinner. The stuffing is made with sweet Italian sausage, breadcrumbs, chopped up zucchini, garlic, parm, sauce and onion— and when baked they form the most delicious combo. The tops brown and crisp up so nicely and the whole thing sits on a bed of delicious sauce. I also like that with this preparation the zucchini maintains its integrity and still has some bite. Its got all the goods! I served this with a simple side salad and it felt like a cohesive meal. Variations of this will be on repeat this spring/summer! Hope you love it!

– 3 medium zucchini, halved lengthwise
– 5 sweet Italian sausage links, removed from casings
– 1 medium onion, diced
– 4 garlic cloves minced
– 1/3 cup panko
– 1/3 cup Italian seasoned breadcrumbs
– 1/3 cup /> – 2 cups sauce
– a few shakes of Italian seasoning, garlic powder, salt and pepper to the mix
– extra virgin olive oil

Scoop out the center of your zucchini to make the boat. Set aside. Brown your sausage in a pan until almost fully cooked through. Set aside. Into the same pan, Chop up the zucchini insides and sauté on medium heat with the the onion and olive oil for five minutes. Add garlic and cook for another minute. To a bowl add your sausage, onion/zucchini mixture, breadcrumbs, parm, and 1/3 cup sauce. Add a little salt and pepper, garlic powder and Italian seasoning. Stir to combine.

In a baking dish drizzle a little olive oil and pour remaining sauce to coat the bottom. Line your zucchini vessels on top. Stuff each zucchini with the stuffing mixture. Top with more shredded parm. Cook at 400 for 30 minutes until zucchini is tender and cheese is melted— if stuffing is browning too quickly, lightly cover. Top with more parm and enjoy!