Italian Stuffed Zucchini Boats
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 large zucchini (12-15 inches long)
- 1 1⁄2 lbs mild Italian sausage
- 16 ounces mushrooms, sliced
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1⁄3 cup seasoned bread crumbs
- 8 ounces cream cheese
- 1 cup parmesan cheese, shredded (separated)
directions
- Split zucchini lengthwise after cutting off the very ends.
- Scoop out seeds from center of zucchini allowing 1-2 inches of flesh on the outside of the "boat." (I cut a small amount off the under side of each boat to allow it to lay flat.).
- Place boats on large jelly roll pan. (I cover the pan with aluminum foil to make clean up easier.).
- In large skillet, begin browning sausage, mushrooms, and onion. When mixture is about half done, add garlic. Continue to cook until meat is cooked through.
- Preheat oven to 350 degrees.
- Stir in bread crumbs, cream cheese and 1/2 cup of Parmesan cheese and blend well.
- Spoon mixture into zucchini boats.
- Heat in oven for 30-35 minutes or until zucchini gives easily when stuck with a fork.
- Sprinkle with remaining Parmesan and cook an additional 10 minutes or until golden brown.
- Remove from oven and slice to serve.
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RECIPE SUBMITTED BY
NewNerdMom
Salt Lake City, Utah
Although the kind of cooking I was raised on and most enjoy would best be described as down-home, Southern comfort food, that is not my history in the the least. My mother came from Wyoming rather than the deep south, but she is a wonderful cook and an expert at comfort food.? We always had someone extra at our dinner table as a kid, so I learned how to cook for a crowd.? My husband and two kids tease me about cooking for the 5th regiment, but they all seem to enjoy it. Although I love to cook, I also love to perform in and teach Theatre. That means there are many times when my two passions don't allow enough time for one another.? It's rather difficult to be in the classroom all day teaching theatre, have rehearsals after school, and often be at a theatre by 6:30 for a performance call and still create the kind of meals I truly enjoy cooking. Until I can find a way to marry these two passions, I enjoy collecting and creating recipes and trying them out on my family and friends.