My mom used to make miniature eggplants stuffed with a meatball mixture. I was thinking about them one day and came up with this variation made with zucchini. Just a small amount of sausage adds big flavor to the stuffing. Pork sausage is my preference, but chicken or turkey are good too.

Sausage-Stuffed Zucchini Boats are a delicious and satisfying dish that combines tender zucchini boats filled with a flavorful mixture of sausage, onions, tomatoes, and breadcrumbs. Topped with melted cheese, these zucchini boats make a fantastic main course or appetizer option. The combination of savory sausage, zesty tomatoes, and aromatic herbs creates a mouthwatering filling that is bound to impress your family and guests. Whether served hot out of the oven or at room temperature, these Sausage-Stuffed Zucchini Boats are sure to become a favorite dish for zucchini lovers and sausage enthusiasts alike.

Serves 4

INGREDIENTS

• Salt
• 4 medium zucchini
• 1 medium onion, chopped
• 3 tablespoons extra-virgin olive oil
• 6 ounces sweet Italian pork sausage (about 2 links), casings removed
• ½ cup Rich Vegetable Broth or chicken broth
• 1 medium tomato, halved, seeded, and chopped
• Freshly ground pepper
• ⅓ cup plain dry bread crumbs
• ⅓ cup plus 2 tablespoons freshly grated Parmigiano-Reggiano
• 2 tablespoons chopped fresh parsley
• 1 large egg, beaten

INSTRUCTIONS

1. Bring a large saucepan of salted water to a boil.
2. Trim the zucchini and cut in half lengthwise. With a small spoon, scoop out the pulp, leaving ½-inch-thick shells. Chop the pulp and set it aside.
3. Add the zucchini shells to the boiling water and cook for 3 minutes, or until just softened. Remove with tongs and place cut side down on paper towels to drain.
4. Preheat the oven to 400°F. Oil a 12- ×-9- ×-2-inch baking dish.
5. In a large skillet, cook the onion in the oil over medium heat until softened, about 5 minutes.
6. Add the zucchini pulp and sausage to the skillet and cook, stirring to break up the sausage, until the meat loses its pink color, about 5 minutes.
7. Add the broth, tomato, and salt and pepper to taste and cook for 10 minutes, or until the liquid evaporates. Transfer to a bowl to cool.
8. Add the bread crumbs, ⅓ cup of the cheese, the parsley, and egg to the sausage mixture and stir well.
9. Spoon the mixture into the zucchini shells and place the shells in the baking dish.
10. Sprinkle the remaining 2 tablespoons cheese over the zucchini.
11. Bake for 25 to 30 minutes, or until the tops are lightly browned.
12. Serve hot or at room temperature.

SERVING SUGGESTIONS:

• Serve the Sausage-Stuffed Zucchini Boats as a main course with a side salad or roasted vegetables for a complete meal.
• Pair them with a side of crusty bread or garlic bread to soak up the flavorful sauce.
• Serve them as an appetizer or finger food at parties or gatherings.
• Garnish with fresh herbs, such as parsley or basil, for a pop of color and added freshness.
• Drizzle with a touch of balsamic glaze or sprinkle with red pepper flakes for an extra kick.
• Serve alongside a bowl of marinara sauce or tomato dipping sauce for an additional burst of flavor.
• Accompany with a glass of red wine or a refreshing summer drink to complement the flavors.
• Finish the meal with a light dessert, such as fruit salad or gelato, to balance the richness of the dish.