Chicken Sausage Zucchini Boats
Servings: 6
Ingredients
- 3 medium sized zucchini
- cooking spray
- ½ cup white wine, such as Pinot Grigio
- 1 tablespoon olive oil
- 1 medium shallot, diced
- salt and pepper, to taste
- 3 spicy or sweet Italian chicken sausage links, removed from casing
- 1 tablespoon garlic, minced
- 1 tablespoon sun dried tomatoes in oil, roughly chopped
- ½ cup grated Parmesan cheese
- 1 cup shredded Italian blend cheese
Instructions
- Preheat oven to 375 degrees. 2. Trim the ends off of the zucchini, and slice the zucchini in half lengthwise. Carefully scoop the flesh out, leaving a thin layer to help the zucchini hold its shape. I like to use a melon baller for this step, but if you don’t have one, you can also use a spoon. Just be gentle, as the zucchini will split if you apply too much pressure. 3. Once the flesh of the zucchini is removed, rough chop it into small pieces. 4. Spray a large lasagna pan or baking dish with cooking spray to coat, and add wine to the bottom of the pan. Layer the zucchini cut side up into the pan in an even layer. 5. Dice the shallot and roughly chop the sun dried tomatoes. 6. In a large deep frying pan or cast iron skillet, heat olive oil over medium heat. 7. Add the shallot and zucchini, and season with salt and pepper. Cook stirring occasionally for 8 to 10 minutes until softened. 8. Add the Italian sausage to the pan and cook, breaking up as you go, for 5-6 minutes until browned and cooked through. 9. Add the minced garlic and chopped sun dried tomatoes and cook for 1 minute, until just fragrant. 10. Turn off the heat and stir in the grated parmesan cheese until well incorporated. 11. Spoon the filling into the zucchini, and top with shredded Italian cheese. 12. Transfer to preheated oven and bake uncovered for 30-35 minutes, until cheese us melted and zucchini is easily pierced with a fork.