Stuffed Zucchini Boats

I wasn’t sure what to expect with this recipe – I had a feeling that I would like it but I wasn’t too sure about my husband.  He doesn’t love mushrooms – but I figured that they were hidden enough that he wouldn’t even know they were there.  Well, I was right – and this recipe was super flavorful and fulfilling and you could definitely not pick out the mushrooms.  :)

I ended up with some leftover filling – so depending on the size of your zucchini – you may have some extra or not.   Luckily, I think the leftover filling will make a great lunch with some rice or noodles.  

Enjoy while you still have plentiful zucchinis in your garden!  I am going to miss summer – all the fresh produce makes this my favorite time of year!

Ingredients

• 1 zucchini, about 12 inches long
• 2 Tbsp. olive oil, divided
• 1/2 cup onion, chopped
• 3 cloves garlic, minced
• 1/2 cup mushrooms, chopped
• 1/2 lb. turkey sausage
• 2 Tbsp. dry white wine or vermouth
• 2 tomatoes, seeded and diced
• 3 Tbsp. chopped fresh basil
• 1 tsp. minced fresh rosemary
• 1/2 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1/2 tsp. salt
• 1/2 tsp. pepper

Directions

1. Cut zucchini in half lengthwise.  Scoop out insides, leaving a shell about 1/4-inch thick.  Reserve about a quarter of the insides.

2. In a medium skillet over medium-high heat, heat 1 tablespoon of olive oil.  Sauté the onion and garlic until tender, about 4-5 minutes.  Add the mushrooms and reserved zucchini insides to the skillet and sauté another 2 minutes.  Remove from the heat.

3. Heat the remaining tablespoon of the olive oil in a skillet over medium-high heat.  Crumble in the sausage and cook until lightly browned on all sides, stirring occasionally.  Stir in the cooked onion and mushroom mixture.

4. Add the wine to the pan along with the tomatoes, basil and rosemary.  Cook for 1 more minute.  Remove from heat and set aside to cool.

5. Preheat the oven to 375° F. 

6. Once the turkey mixture has cooled a bit, mix in the Parmesan, egg, salt and pepper. 

7. Fill the zucchini shells with the mixture.    Place the filled zucchini shells on a baking sheet and bake in the preheated oven for 40 minutes, until golden brown.   Serve immediately.

Source: adapted from Annie’s Eats

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