Yields: 4 servings
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Ingredients:
- Zucchini: 4 medium zucchini (about 1 pound each)
- Olive Oil: 2 tablespoons, divided
- Salt and Freshly Ground Black Pepper: to taste
- Italian Sausage: 1 pound (sweet or spicy, your preference)
- Onion: 1 small, chopped
- Garlic: 2 cloves, minced
- Diced Tomatoes: 1 (14.5-ounce) can, undrained
- Fresh Basil: 1/2 cup chopped, plus more for garnish
- Ricotta Cheese: 1 cup
- Shredded Mozzarella Cheese: 1 cup
- Parmesan Cheese: 1/4 cup grated
Instructions
Prep the Zucchini:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13-inch baking dish.
- Wash the zucchini and trim the ends. Cut them in half lengthwise.
- Scoop out the zucchini flesh using a spoon, leaving about 1/4 inch border. Reserve the scooped-out flesh for the filling.
Make the Filling:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned.
- Add chopped onion and cook until softened, about 3 minutes.
- Stir in the minced garlic and cook for another minute.
- Stir in the diced tomatoes (undrained), chopped zucchini flesh, and 1/2 cup chopped basil. Bring to a simmer and cook for 5 minutes, or until slightly thickened. Season with salt and pepper.
Finish Filling and Bake:
- In a medium bowl, mix the ricotta cheese, 1/2 cup mozzarella cheese, and Parmesan cheese.
- Stir the ricotta mixture into the sausage-tomato mixture.
- Generously fill the zucchini boats with the filling.
- Drizzle with the remaining tablespoon of olive oil.
Bake and Finish
- Place the zucchini in the prepared baking dish.
- Bake for 20-25 minutes, or until the zucchini are tender.
- Sprinkle the remaining 1/2 cup mozzarella cheese over the zucchini and bake for 5 more minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil before serving.
Tips:
- Larger Zucchini: For very large zucchini, cut into 2-3 inch rounds instead of halves.
- Alternative Filling: Use ground beef or turkey instead of sausage. You can also create a vegetarian filling using cooked quinoa or lentils mixed with the tomato-basil sauce and cheeses.
- Make-Ahead: Prepare the filling and stuff the zucchini ahead of time. Refrigerate until ready to bake. Adjust baking time as needed.
Enjoy! This is a delicious and satisfying way to use up summer zucchini. Serve with a fresh green salad for a complete meal.
