Empty My Fridge
The Best Stuffed Zucchini You'll Ever Have
Ingredients
- Zucchini4
- Mozzarella cheese · shredded¾ cups
- Marinara sauce3–4 cups
- Sausage1 lb
- Garlic · minced3 cloves
- Onion · diced1
- Pecorino cheese¾ cups
- Breadcrumb½ cups
- Olive oil¼ cups
- Basil · chopped½ cups
Instructions
- Scoop out the seeds from the zucchini with a spoon, leaving ¼-inch walls. Boil the zucchini boats in water for 2 minutes, then rinse under cold water and set aside.
- Sauté the onion in the olive oil over medium-low heat until soft, about 5 minutes. Add the garlic and sauté for another 2 to 3 minutes until golden.
- Add the sausage and sauté for 10 more minutes until mostly cooked through.
- Turn off the heat and transfer the sausage to a bowl. Add the basil, ½ cup mozzarella, ½ cup Pecorino Romano, the breadcrumbs and ½ cup marinara sauce, and mix well.
- Preheat the oven to 400°F with the rack in the middle. Spread a thick layer of marinara in a baking dish.
- Pat the zucchini dry with paper towels and season the insides with salt and pepper. Fill each boat with the stuffing and place them in the dish. Spoon the remaining sauce over the boats and sprinkle with the remaining Pecorino Romano and mozzarella.
- Cover with foil and bake for 20 minutes.
- Remove the foil and turn on the broiler for 2 to 3 minutes to brown the top, watching carefully.
Summarized from Sip and Feast's video. Watch it for the details.
More recipes with
GarlicOnionCheeseMozzarella cheeseBreadcrumbZucchiniSausagePecorino cheese
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