Sausage Zucchini Boats
Sausage and mushroom filling is layered over fresh zucchini, topped with cheese and baked. These sausage zucchini boats are a healthy, delicious way to use up your garden fresh zucchini.
Servings: 4
Equipment
Ingredients
Roasted Zucchini:
- 2-3 medium zucchini
- 1 teaspoon salt
- Olive oil
Filling:
- 6 mushrooms diced
- ½ red onion diced
- Olive oil
- ½ teaspoon salt
- 1 pound ground sausage
- 1 cup mozzarella cheese shredded
Instructions
- Preheat oven to 400°F.
- Slice zucchini in half.
- Scoop out the insides and add to a medium cast iron skillet.
- Place the hollowed-out zucchini boats in a baking dish, drizzle with oil, and sprinkle with salt.
- Bake for 20 minutes.
- Meanwhile, add the mushrooms and onions to the skillet with the zucchini insides. Drizzle with olive oil and cook over medium heat until soft, stirring frequently.
- In another skillet, brown ground sausage until cooked through. Add the veggies in with the meat, and stir to combine.
- Place the meat and veggie mixture in the partially baked zucchini boats, top with mozzarella cheese, and bake at 400° until the cheese is melted. About 8 minutes.
- Top with fresh herbs or fresh tomatoes if desired!
Notes
- Top with freshly diced tomatoes or herbs, especially in the summer!
- Make sure the filling doesn't have a lot of moisture. I recommend either cooking it off or removing some of the liquid.
- Switch up the sausage for spicy sausage, bacon, or ground beef.
- Top with some fermented jalapeños after baking for a nice kick.
- Using a cast iron skillet makes life so much easier. You can have multiple going at the same time, and then clean-up is a breeze. It is an essential tool in our farmhouse kitchen.
Nutrition
Calories: 458kcal | Carbohydrates: 7g | Protein: 26g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 100mg | Sodium: 1801mg | Potassium: 685mg | Fiber: 2g | Sugar: 4g | Vitamin A: 452IU | Vitamin C: 20mg | Calcium: 226mg | Iron: 2mg