My Sausage Stuffed Zucchini Boats are a great way to use up some of those green beauties from your garden this summer!
Zucchini from the garden is one of my favorite squashes. I love it cut into sticks, breaded and air fried served with ranch dressing, or marinated with my 7 Ingredient Marinade and grilled, but my favorite way to prepare zucchini is to make these sausage stuffed zucchini boats.
This is a hearty comforting dish. It is full of spicey sausage, peppery pasta, salty cheeses and mouth watering marinated tomatoes on top. Serving it sans pasta makes it a great low carb dinner.
The Method Of Sausage Stuffed Zucchini Boats
- parmesan cheese
- Cacio e Pepe: 4-6 ounces linguine, butter, pepper, parmesan cheese
- marinated tomatoes: cherry tomatoes, sliced red onions, olive oil, red chili flakes, jalapeno jelly
- feta cheese
The first step in making sausage stuffed Zucchini Boats is to brown the sausage. While the meat is cooking, cut the zucchini in half and scoop out the pulp. Spread a fine layer of marinara in the bottom of a baking dish. Place the zucchini on top. Fill the boats with the sausage. Spoon some more marinara on top of the sausage and sprinkle on the parmesan. Cover and bake for 25 minutes.
Next, whisk the jalapeno jelly, red chili flakes and oil in a small bowl. Slice the tomatoes in half, thinly slice the onion then add them to the marinade. Gently stir to combine.
Make the Cacio e Pepe by cooking the pasta according to the box. Reserve a cup of water, then drain pasta. Melt butter in the pasta pot. Add pepper. Pour in about 1/2 cup of the reserved water and return the pasta. Combine well then add cheese. Twirl the pasta into pasta bowls, top with zucchini boats (making sure to scrape up all the cooked on cheese from the baking sheet!), the marinated tomatoes and crumbled feta cheese.
tips for success:
The longer the tomatoes marinate, the more flavor they will have.
Mozzarella cheese would be a great alternative or addition to the parmesan cheese.
This could be a vegetarian dish by using impossible meat, beans or lentils in place of the sausage.
Replace the pasta with, creamy polenta, grits or mashed cauliflower.
Add panko breadcrumbs to the top for added crunch.
Sprinkle on some fresh herbs like oregano and thyme.
This is a complete all in one meal so maybe some toasty bread would be a nice accompaniment.
These sausage stuffed zucchini boats will stay fresh in the refrigerator for 2-3 days in an air tight container. When ready to use, bring to room temperature then heat in an air fryer or oven.
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