When we have friends over in summertime these stuffed zucchini boats make everyone happy. I made them for a potluck once and came home with an empty dish and three requests for the recipe. Even my picky eater asks for seconds
Ingredients
- zucchini: look for firm medium zucchini with smooth skin avoid any with soft spots or shriveling
- salt: enhances the flavors and helps draw out moisture from the zucchini
- black pepper: freshly ground gives each bite a subtle heat
- Italian sausage: mild or spicy based on your taste go for high quality sausage from the deli if possible
- sweet onion: adds a touch of natural sweetness and softens beautifully as it cooks
- garlic: fresh cloves deliver the best aroma mince finely for even distribution
- marinara sauce: choose a good jarred version with no added sugar or make your own for even more flavor
- tomato paste: bumps up the depth of the sauce look for double concentrated if you can
- dry Italian seasoning: a blend of herbs that gives a classic Italian taste be sure it is not stale
- crushed red pepper flakes: adds a pop of heat totally optional adjust to taste or skip for kids
- ricotta cheese: creamy and rich use whole milk for the best texture
- egg: helps bind the ricotta mixture and ensures a creamy filling
- Parmesan cheese: salty nutty flavor adds a delicious finish use freshly grated if possible
- mozzarella cheese: melts beautifully look for whole milk mozzarella for that perfect cheesy stretch
Instructions
- Preheat Oven:
- Set your oven to four hundred degrees fahrenheit and spritz a broiler pan or large baking dish with just enough cooking spray to keep things from sticking
- Prepare the Zucchini:
- Using a teaspoon carefully scoop out the zucchini flesh and seeds from each half leaving about a third of an inch border so they keep their shape. Arrange the hollowed zucchini cut side up on your prepared tray. Sprinkle salt and black pepper evenly over the inside to start layering flavor
- Brown the Sausage and Aromatics:
- Heat a large skillet over medium high flame. Add the Italian sausage breaking it into crumbles and combine it with the finely chopped onion. Cook together for five to eight minutes stirring occasionally until the sausage has lost all its pink color and the onions have softened. Toss in the minced garlic for one minute just until fragrant then drain off any extra fat
- Make the Sauce Mixture:
- To your cooked sausage and onion add two cups of marinara sauce tomato paste a teaspoon of Italian seasoning and red pepper flakes if you want it spicy. Let the mixture simmer two or three minutes just until the tomato paste dissolves and everything melds remove from heat
- Mix the Ricotta Filling:
- In a small mixing bowl combine ricotta cheese an egg one tablespoon of grated Parmesan and half a teaspoon of Italian seasoning. Stir until smooth
- Assemble the Zucchini Boats:
- Start by scattering half the shredded mozzarella inside the hollowed zucchini. Spoon and gently spread dollops of the ricotta mixture on top dividing it evenly. Heap the sausage sauce over the ricotta then finish with a generous sprinkle of the rest of the mozzarella and remaining Parmesan
- Bake:
- Place your pan in the oven and bake for twenty to twenty five minutes. The cheese should be melted and bubbly and a sharp knife should easily glide all the way through the zucchini
- Serve:
- Carefully transfer the hot zucchini boats to plates. Serve with the extra warmed marinara on the side if you like for dipping or drizzling
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