Stuffed Zucchini Boats

Today we’re making a healthy but delicious Stuffed Zucchini Boats recipe with Balsamic Reduction. This is a great way to use up fresh zucchini you may have in your garden, or simply to add a bit more greens to your diet.

I filled these stuffed zucchini boats with a delicious blend of sautéed Italian turkey sausage, garlic, oregano and shredded mozzarella, then drizzled them with a reduced Balsamic glaze.

Stuffed Zucchini Boats with Balsamic Glaze

Recipe by Jason Hill – CookingSessions.com

Today we're making a healthy but delicious Stuffed Zucchini Boats recipe with Balsamic Reduction. This is a great way to use up fresh zucchini you may have in your garden, or simply to add a bit more greens to your diet.

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Course Main Course

Cuisine American

Servings 6

Ingredients

  

1x2x3x

• 4-6 zucchinis
• 1/3 cup chopped Italian parsley
• 2-3 tablespoons chopped fresh basil or 2 teaspoons dried
• 2-3 tablespoons chopped fresh oregano
• 1 pound Italian hot turkey sausage casings removed
• 1/2 teaspoon garlic-shallot puree or 1-2 cloves chopped garlic
• 2-3 chopped tomatoes about 1 1/2 cups
• 1/2 cup fresh grated parmesan
• 1 cup panko bread crumbs
• 1/4 tsp pepper flakes
• 1/4 tsp fresh cracked pepper
• 1/4 tsp salt
• 1 cup shredded mozzarella
• 1 cup balsamic vinegar boiled down to about 1/3 cup

Instructions

 

• Cut zucchini in half and remove the pulp from the middle, creating a boat.
• Give the filling a rough chop and set aside. Chop the herbs.
• Preheat suite pan. Add a drizzle of olive oil.
• Add the Italian hot turkey sausage. Brown and stir. Add the chopped zucchini. Cook down, about 6-8 minutes. Strain the juice from the pan.
• Add 1/2 teaspoon garlic-shallot puree, or 1-2 cloves chopped garlic. Stir into meat mixture. Add the fresh herbs and about 1/2 of the parsley.
• Fill zucchini boats with meat mixture and cook at 375 for about 16 minutes. You can cook in the oven, or on a sheet pan in your grill.
• Add shredded mozzarella and place back in oven another 5 minutes, or until the cheese is melted.
• Serve with a drizzle of balsamic vinegar reduction and more fresh chopped parsley. Enjoy!

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