Turkey Sausage Stuffed Zucchini
Turkey sausage stuffed zucchini boats are full of crumbled sausage, onions and mushrooms and two kinds of cheese for a delicious summer dinner!
Yield: 4 servings
Ingredients
- 3 large zucchinis, ends trimmed and halved lengthwise
- 1 teaspoon extra-virgin olive oil
- 1 lb. turkey sausage, mild or hot, depending on preference, casings removed
- 4 oz. white button mushrooms, chopped
- ½ cup onion, chopped
- ½ cup shredded mozzarella cheese
- ⅓ cup grated Parmesan cheese, divided
Instructions
- Preheat the oven to 350. Place the zucchini halves (cut side up) in a 13x9 baking dish. Pour about 1 cup of water in the bottom of the pan.
- Bake zucchini halves for 20 minutes (25 minutes if they are large), until tender. Drain any excess water from the pan and let the zucchini cool slightly.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the turkey sausage to the pan and cook, breaking up with a spatula, until the turkey sausage is fully cooked and crumbled, about 7-8 minutes. Add the chopped mushrooms and onion to the pan and cook for another 5-6 minutes, until tender. Turn off the heat and stir in the mozzarella cheese until melted. (Or you can add the mozzarella on top of each zucchini along with the Parmesan.)
- Once the zucchini is cool enough to handle, use a small, sharp knife (such as a paring knife) to cut a border in each boat. Then use a spoon to scrape out the middle zucchini flesh (discard the flesh). Sprinkle the insides of the zucchini boats with salt and pepper.
- Add the sausage and mushroom mixture to the zucchini boats, stuffing each one full and piling some extra on top. Sprinkle he Parmesan cheese over each of the zucchini boats.
- Return the baking dish to the oven and bake at 350 for another 8-10 minutes, until the cheese is melted. Serve immediately.
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Notes
Zucchini: You’ll want your zucchini to be evenly sized and not too skinny or misshapen. You need to be able to halve them lengthwise and have an area to hull out for stuffing. They also shouldn’t be too long that they can’t fit in your casserole dish.
Sausage: Choose mild or hot turkey sausage; whichever you prefer. You can also use regular pork sausage; just be sure to drain any excess grease.
Mushrooms: Regular white button mushrooms work great here. You could also try this with cremini or baby bella mushrooms if you prefer.
Mozzarella: You can mix this into the sausage mixture, which is great for getting the mixture to really come together and stay a little more moist. Or you can sprinkle it on top of each zucchini boat before the second bake. And if you want them extra cheesy, feel free to add some more mozzarella.
Like it saucy? You can add some marinara sauce to the sausage mixture before you stuff the zucchini. 👍
Nutrition
Serving: 1serving | Calories: 355kcal | Carbohydrates: 13g | Protein: 36g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 985mg | Fiber: 3g | Sugar: 6g
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