Stuffed Zucchini Boats

Stuffed Zucchini Boats

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Cheesy, hearty, and oh-so-satisfying—these zucchini boats are comfort food that still feels fresh.

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Yield: Serves 4

Ingredients:

• 4 medium zucchinis (choose the same size for presentation)
• ½ tsp dried Italian seasoning
• Kosher salt and pepper to taste
• 2 tsp olive oil, 1 T avocado oil
• 1-pound mild Italian sausage if in casings, remove them.
• ½ cup yellow onion, small dice
• 1-2 tsp minced garlic
• 2 cups marinara sauce
• 1 cup whole milk ricotta cheese
• ¾ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2-3 T Italian breadcrumbs
• 1 T fresh chopped Italian flat leaf parsley
• ½ red bell pepper, small dice
• 10 basil leaves, chiffonade (finely sliced)

Procedure:

1. Preheat oven to 400 degrees Fahrenheit. 
2. Spray a baking dish with avocado oil or your favorite pan spray. 
3. Cut the zucchini lengthwise, then trim the stem ends. Use a spoon to carefully scoop out the flesh. Save and use in the zucchini ricotta mixture.
4. Arrange the zucchini shells in the baking dish. Sprinkle with Italian seasoning and salt and pepper. 
5. In a bowl, mix the zucchini flesh, and ricotta. Season with salt, pepper and Italian seasoning. Add some of the parmesan and some of the basil and parsley. Set aside. 
6. Heat avocado oil and olive oil in a sauté pan to medium high. Add the sausage, and cook for 4 to 5 minutes, or until cooked through. Break up into small pieces. Lower heat, add onion and cook a few minutes. Add some of the bell pepper and garlic, cook 2 minutes.   
7. Add marinara, cook for 3-4 minutes, at a low simmer. Taste for seasoning.
8. Layer in the zucchini shells, ricotta zucchini mixture and sausage marinara mixture. Top with breadcrumbs and cheeses. 
9. Bake for 25 minutes, or until zucchini is tender and cheeses are melted and golden brown. 
10. Garnish with fresh herbs and serve.