As promised, here is the photo-heavy walk through of how to make your very own stuffed zucchini boat, or stuffed zucchini. I find the maritime reference appeals to the spam pirates that follow my every post.
Typically I prefer my food delivery vessel to be a tortilla or carb, but I received a 5-pound zucchini from a co-worker. I heard rumors that he gave a wandering boy some seeds for bean stalks. I’ve never been a huge fan of the green veggie that aspires to be a cucumber. The best uses I’ve found are ones that mask or overpower the non-flavor. This recipe combines spicy sausage and fresh vegetables to create a fresh dish high in nutrients (A, B-6, C, fiber) and relatively low in fat.
First, I cut the mammoth zucchini in half lengthwise and used an ice cream scoop to hull out the seeds. I transferred these to a bowl. I rubbed the half zuke with olive oil and sprinkled salt. Then I put it on the grill for about 10 mins.
- 1/2 pound hot Italian sausage
- 4-5 baby bella or button mushrooms
- 1/2 green pepper, medium dice
- 1/2 onion, diced
- Handful of cherry tomatoes, sliced in half
- 1/4 cup Italian breadcrumbs
- 2 mozzerella cheese sticks, sliced
- 2T Parmesan cheese
- 4-6 fresh basil leaves
- 1T Fresh oregano
Brown the sausage, breaking it up into smaller pieces. Cook on low-medium heat for 10 minutes.
Add in your chopped veggies, including the zucchini guts. Saute these for 7-10 minutes. You’re looking for everything to soften. The mushrooms and zucchini will release some water/juices. I added the bread crumbs to absorb this liquid and help bind the innards together.
Once the sausage is no longer pink, cut the heat and dump into a bowl, adding tomatoes and cheese.
Next, carefully transfer all the mixture to the hulled out canoe.
The zucchini still needs to cook at this point and you want all the cheese to melt. So I wrapped the vessel in foil and returned it to the grill. You could also do this in the oven–350 degrees for 10-15 mins.
Then take more pictures. Slap on some text and send to your starving friends.