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Stuffed Zucchini Boats with Balsamic Glaze
Jason Hill | Chef Tips
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
1x
2x
3x
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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Keyword
vegetables
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