Zucchini Boats Recipe

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Cook Time: 35 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 4 servings

• 4 (8 ounce) zucchini
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon ground black pepper
• 1 teaspoon kosher salt, divided
• 1 pound mild Italian pork sausage
• 1/2 cup minced yellow onion
• 2 teaspoons minced garlic
• 1/2 teaspoon crushed red pepper
• 1 1/2 cups marinara sauce
• 6 ounces shredded low-moisture whole-milk mozzarella cheese
• 1 ounce grated Parmesan cheese
• 1 tablespoon finely chopped mixed fresh tender herbs, such as flat-leaf parsley and basil

Directions

Follow these simple steps to create a delicious stuffed zucchini dish:

1. Preheat your oven to 400F (175C). Lightly spray a 13x9-inch baking dish with cooking spray.
2. Cut the zucchini in half lengthwise, removing and discarding the stem ends. Using a spoon, scoop out the pulp from the center of each zucchini half, leaving about a 1/2-inch-thick shell.
3. Measure out 3/4 cup of zucchini pulp, discarding or saving the rest for another use. Place the zucchini halves in the prepared baking dish with the cut sides facing up. Sprinkle evenly with Italian seasoning, black pepper, and 1/2 teaspoon of salt.
4. In a large skillet, heat over medium-high heat. Add the Italian sausage, breaking it up with a spatula as it cooks. Continue cooking until the sausage is browned and crumbled, about 5 minutes.
5. Add the minced onion, garlic, crushed red pepper, the 3/4 cup zucchini pulp, and the remaining 1/2 teaspoon of salt. Stir occasionally and cook until the vegetables are softened and the liquid has mostly evaporated, about 5 minutes.
6. Stir in the marinara sauce and bring to a simmer over medium-high heat. Allow it to simmer undisturbed until it thickens slightly, around 3 to 5 minutes. Remove from heat.
7. Spoon about 1/2 cup of the pork mixture into each zucchini half. Top evenly with shredded mozzarella and grated Parmesan.
8. Bake the zucchini in the preheated oven for 20 to 25 minutes, until the zucchini is tender and the cheese is melted and golden brown.
9. Sprinkle finely chopped fresh herbs over the baked zucchini and serve immediately.

Nutrition Facts (per serving)

Calories	649
Total Fat	44g (56% DV)
Saturated Fat	18g (90% DV)
Cholesterol	100mg (33% DV)
Sodium	2016mg (88% DV)
Total Carbohydrate	26g (10% DV)
Dietary Fiber	5g (17% DV)
Total Sugars	13g
Protein	38g (77% DV)
Vitamin C	34mg (37% DV)
Calcium	470mg (36% DV)
Iron	4mg (20% DV)
Potassium	1393mg (30% DV)

The History and Origins of Zucchini Boats

Zucchini boats, a creative twist on stuffed vegetables, trace their roots to Mediterranean cuisine, particularly Italy. The tradition of hollowing out vegetables and filling them with meats, grains, or cheeses dates back centuries, where cooks aimed to make hearty, economical meals using fresh garden produce. Over time, zucchini emerged as a popular choice due to its mild flavor and tender texture, lending itself perfectly to savory fillings like Italian sausage, tomato sauce, and melted cheese.

Regional Variations and Characteristics

While zucchini boats are recognized broadly across Italy and the Mediterranean, regional adaptations abound. In southern Italy, the filling often incorporates ricotta or pecorino cheese with fresh herbs like basil and oregano, highlighting local flavors. Northern Italian versions may include more hearty additions such as pancetta or polenta. Outside of Italy, chefs have adapted the recipe to suit local tastes, sometimes using quinoa, rice, or ground turkey as alternatives, reflecting the versatility of this dish across regions.

What Sets Zucchini Boats Apart from Similar Dishes

Zucchini boats differ from other stuffed vegetables like bell peppers or eggplants primarily in texture and flavor. Zucchinis tender flesh cooks quickly, allowing the filling to remain moist and flavorful without overcooking the vegetable. Unlike stuffed peppers, which often have a firmer, slightly bitter skin, zucchini boats balance soft vegetable flesh with a crispy, golden cheese topping, creating a distinct contrast in every bite.

Typical Occasions and Serving Settings

Zucchini boats are versatile and appear in a variety of dining settings. They are commonly served as a main course during casual family dinners, holiday gatherings, or summer garden parties. Their visually appealing presentation, with vibrant green hulls cradling colorful fillings, also makes them a favorite for potlucks and buffet tables. They pair well with crisp salads, crusty bread, or a light white wine for a complete meal experience.

Interesting Facts About Zucchini Boats

• The name boats comes from the hollowed-out shape of the zucchini halves, which resemble small vessels carrying flavorful cargo.
• Zucchini is exceptionally versatile, and boats can be made vegetarian by substituting meat with beans, lentils, or grains.
• Stuffed zucchini dishes are celebrated worldwide, with similar concepts appearing in Greek (kolokithakia gemista) and Middle Eastern cuisines.
• Using low-moisture cheese helps prevent the zucchini from becoming watery while baking, ensuring a crisp, golden topping.
• These boats are an excellent way to sneak vegetables into childrens meals without compromising on flavor or presentation.

From its humble Mediterranean origins to its modern adaptations across the globe, zucchini boats remain a beloved, customizable dish that blends nutritious vegetables with rich, comforting flavors. Their appeal lies in simplicity, versatility, and the satisfying combination of tender zucchini and a savory, cheesy filling.

FAQ about Zucchini Boats Recipe

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