Stuffed Zucchini Boats | Chef Jean-Pierre

Name: Stuffed Zucchini Boats | Chef Jean-Pierre
Total time: 60 min
Ingredients: 4 Zucchini; ½ lb Bacon; 2 tbsp Olive oil; 1 lb Sausage; 1 ½ cups Onion, diced; ½ lb Mushroom, sliced; 1 Bell pepper; 1 tbsp Thyme, chopped; 1 tbsp Rosemary, chopped; 2 tbsp Garlic, chopped; 2 cans + ½ cups Tomato, peeled drained chopped; Salt; Black pepper; 1 cup Swiss cheese, grated

By Chef Jean-Pierre · 60 min

Ingredients

Zucchini4
Bacon½ lb
Olive oil2 tbsp
Sausage1 lb
Onion · diced1 ½ cups
Mushroom · sliced½ lb
Bell pepper1
Thyme · chopped1 tbsp
Rosemary · chopped1 tbsp
Garlic · chopped2 tbsp
Tomato · peeled drained chopped2 cans + ½ cups
Salt
Black pepper
Swiss cheese · grated1 cup

Instructions

Preheat the oven to 375°F.
Heat the bacon in a Dutch oven until it releases its fat, then add the sausage and cook about 5 minutes until golden, breaking it into small, even crumbles.
Add the onion and cook until golden brown.
Add the mushrooms and season with salt to draw out their water.
Add the bell pepper, fresh herbs and garlic, then the chopped tomatoes and tomato puree once fragrant.
Adjust the salt and pepper and simmer very gently over very low heat for 45 minutes to an hour.
Cut the zucchini in half lengthways, scoop out the middle with a melon baller, brush with olive oil and bake for 15 to 20 minutes.
Let the zucchini cool, then stuff them with the sauce.
Top with mornay sauce and grated cheddar and gruyere, and bake until the cheese is golden brown.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

Watch the recipe video Open the official recipe

More recipes with

Garlic Onion Cheese Tomato Bell pepper Mushroom Bacon Zucchini

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app