Cheddar Stuffed Zucchini Boats

Written by Face Rock Creamery

Just when you think you're on top of our zucchini harvest, you find a monster squash hiding in the leaves! If you’re full to bursting on zucchini bread, try stuffed zucchini boats to use up your garden abundance. We like the way our spicy In Your Face cheddar pairs with traditional Italian flavors in this simple summer dish.

Turn these into an appetizer by slicing the cooked boats into two inch pieces for a finger food presentation.

Cheddar Stuffed Zucchini Boats

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Try stuffed zucchini boats to use up your garden abundance. We like the way our spicy In Your Face cheddar pairs with traditional Italian flavors in this simple dish.

Ingredients

2 extra-large or 4 medium zucchini
1 lb loose Italian sausage
2 cloves garlic, minced
1 red onion, chopped
2 medium vine-ripened tomatoes, chopped
2 tablespoons fresh parsley, chopped
Kosher salt and freshly ground black pepper
1 cup shredded In Your Face Cheddar
1/4 cup Italian flavored breadcrumbs
Olive Oil
Fresh basil leaves

Directions

Preheat oven to 400° F.
Slice zucchini in half lengthwise and scoop out the flesh from the interior so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish.
Heat a saute pan over medium-high heat. Add the Italian sausage and onion and cook until the meat is no longer pink, about 5 minutes. Remove from heat and mix in the garlic, tomatoes, parsley, and oregano. Season with salt and pepper to taste.
In a medium bowl, combine the cheese, breadcrumbs and parsley.
Using a small spoon, carefully mound the sausage mixture into the zucchini boats. Press the breadcrumb mixture over the top of the boats and drizzle with olive oil.
Place in oven and bake until golden on top, about 20 minutes.
Chop, tear, or chiffonade* the basil and sprinkle over the cooked boats.
Serve whole or slice into 2-3" segments for finger food.

Recipe Note

*Chiffonade is a cutting technique that results in thin ribbons of basil or other leafy greens. To chiffonade basil, stack four or five basil leaves, roll them together tightly into a cigar shaped tube, and then thinly slice the leaves perpendicular to the roll. Fluff out the resulting ribbons and garnish as you will!

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Cheddar Stuffed Zucchini Boats

Cheddar Stuffed Zucchini Boats

Ingredients

Directions

Recipe Note

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