Stuffed Zucchini Boats with Balsamic Glaze
chopped Italian parsley
chopped fresh basil
or 2 teaspoons dried
chopped fresh oregano
Italian hot turkey sausage
or 1-2 cloves chopped garlic
about 1 1/2 cups
fresh grated parmesan
panko bread crumbs
fresh cracked pepper
boiled down to about 1/3 cup
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!
Recipe by Jason Hill,