Sausage-Stuffed Zucchini Boats

Recipe View Preheat your oven to 375 degrees F (190 degrees C). (5 minutes)

Recipe View Prepare the zucchini: Cut the zucchini in half lengthwise and scoop out the flesh, reserving the scooped flesh. Arrange the zucchini boats in a baking dish. Finely chop the reserved zucchini flesh and set aside. (10 minutes)

Recipe View Sauté the sausage: Heat a skillet over medium-high heat. Add the mild and hot sausage, crumbling it with a spoon, and cook until browned and cooked through. Drain any excess grease. (7 minutes)

Recipe View Build the filling: In the same skillet, melt the butter over medium heat. Add the chopped zucchini flesh, onion, mushrooms, celery, and garlic. Cook, stirring occasionally, until the vegetables are softened. (5 minutes)

Recipe View Combine filling ingredients: Stir in the cooked sausage, bread crumbs, and just enough water (or broth) to bind the mixture together. Season with salt and pepper to taste. (3 minutes)

Recipe View Stuff the zucchini boats: Spoon the sausage mixture generously into the zucchini boats, mounding it slightly. Any excess filling can be scattered around the boats in the dish. (5 minutes)

Recipe View Bake the boats: Bake in the preheated oven for 30 minutes, or until the zucchini is tender.

Recipe View Add finishing touches: Remove from the oven and top each boat with diced tomato, grated Parmesan cheese, and a slice of pepper Jack cheese. Return to the oven and bake until the cheese is melted and bubbly. (10 minutes)

Recipe View Garnish and serve: Sprinkle the chopped fresh parsley over the zucchini boats. Serve hot and enjoy!