ITALIAN SAUSAGE STUFFED ZUCCHINI BOATS RECIPE – Veggie Side Dishes

0



Italian Sausage Stuffed Zucchini Boats are a quick and easy vegetable side dish recipe. Tons of flavor and ingredients in every bite, including sausage, tomatoes, herbs, bread crumbs, and more. Kind of the same idea as a stuffed mushroom, but with zucchini instead! SUBSCRIBE for more easy recipes: http://bit.ly/fifteenspatulasYT NEW VIDEOS every Thursday at 3pm Eastern MAILING ADDRESS: Joanne Ozug PO Box 219 New York NY 10101 MY FAVORITE VIDEOS:
The BEST Chocolate Mug Cake: https://youtu.be/bESX_cKa2-w
Homemade Nacho Cheese Sauce: https://youtu.be/O0ISihe4DfE
Triple Melon Sorbet Floats: https://youtu.be/hcqMtASkn8U
Hot Chocolate from Scratch: https://youtu.be/FYmidBGy8K4 CONNECT WITH ME BEYOND YOUTUBE:
Instagram: http://www.instagram.com/fifteenspatulas
Facebook: http://www.facebook.com/fifteenspatulas/
Twitter: http://www.twitter.com/fifteenspatulas
Website: http://www.fifteenspatulas.com/ Italian Sausage Stuffed Zucchini Boats Recipe Ingredients:
4 medium zucchinis (about 2 lbs)
1 lb fresh italian sausage
1/2 cup panko bread crumbs
1 cup freshly grated parmesan cheese
4 large cloves of garlic, minced
2 large tomatoes, diced
1 egg
1/4 cup chopped parsley
6 scallions, sliced
salt and pepper Directions:
Preheat the oven to 400 degrees F. Heat up a skillet over medium high heat, and add the sausage to the pan once the pan is hot enough that when you add the sausage, it hisses and sizzles. Break up any large bits of sausage with your cooking utensil, and brown the sausage for about 5 minutes, until the sausage has cooked through. Remove the pan from the heat and set aside to cool slightly. Split the zucchinis in half down the length of them, scoop out the middle of the zucchini using a melon baller, and discard the scooped middle part. Place the prepped zucchinis on a sheet pan, and sprinkle with salt. In a large bowl, combine the browned sausage, bread crumbs, parmesan cheese, garlic, diced tomatoes, egg, parsley, and scallions. Add a pinch of salt and pepper, and mix it all together until well blended. Scoop this filling into the prepped zucchinis, and be generous about piling as much of the mixture in as you can. Roast in the oven for 15-20 minutes, until lightly browned on top, and the zucchini is tender. Enjoy! Fifteen Spatulas is a weekly cooking video series sharing simple recipes from scratch. The purpose is to show cooks of all levels that cooking from scratch is much easier than they may think.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.