Ingredients:

  • medium Zucchinis
  • tbsp Olive Oil (divided)
  • lb Bulk Italian Sausage (sweet or hot)
  • medium Yellow Onion, finely diced
  • cloves Garlic, minced
  • large Red Bell Pepper, finely diced
  • /2 cup Reserved Zucchini Flesh, finely chopped
  • /2 cup Panko Breadcrumbs
  • /4 cup Chicken Stock (low sodium)
  • /4 cup Fresh Parsley, chopped
  • tbsp Fresh Basil, chopped
  • /2 tsp Dried Oregano
  • large Egg, lightly beaten
  • /2 cup Grated Parmesan Cheese (divided)
  • tbsp Unsalted Butter, melted (optional)
  • Salt and freshly ground Black Pepper (to taste)

Instructions:

  1. Preheat oven to 400°F (200°C). Halve the zucchinis lengthwise. Scoop out the flesh/seeds gently, leaving about a 1/4-inch shell intact. Coarsely chop the removed flesh; set aside. Brush the boats lightly with 1 tbsp olive oil and season the insides with salt and pepper.
  2. Place the hollowed zucchini cut-side up on a baking sheet. Roast for 10 minutes to soften them slightly and draw out excess moisture. Remove from the oven.
  3. While zucchini roasts, heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the sausage, breaking it up with a spoon, and cook until browned through. Drain off any excess fat.
  4. Add the diced onion, bell pepper, and reserved zucchini flesh to the sausage pan. Sauté until softened (about 5-7 minutes). Stir in the minced garlic and oregano; cook for 1 minute until fragrant. Remove from heat.
  5. Transfer the sausage mixture to a large bowl. Stir in the panko breadcrumbs, chicken stock, chopped parsley, basil, 1/4 cup Parmesan, and the lightly beaten egg. Mix well until just combined. Taste and adjust seasoning.
  6. Spoon the filling generously into the par-roasted zucchini boats, mounding slightly. Mix the final 1/2 cup Parmesan with the melted butter (if using). Sprinkle evenly over the tops of the stuffed boats.
  7. Return the baking sheet to the oven. Bake for an additional 20–25 minutes, or until the zucchini is tender when pierced with a fork and the topping is golden brown and bubbly.
  8. Let the boats rest for 5 minutes before serving hot.