Stuffed Zucchini Boats

Looking for a way to use up the last of your zucchini crop?  This recipe is a great solution!  This was a lovely dinner and we really enjoyed it.  I was a bit peeved because the original recipe was called zucchini stuffed with turkey sausage, so naturally I bought turkey sausage.  Only once I started cooking did I realize that the recipe actually called for ground turkey, and then had a bunch of spices, etc. added during cooking to make it “sausage”.  I worried that it would be overpowering, but I didn’t feel like making another trip to the store.  I forged ahead and used the turkey sausage in addition to the herbs and spices (I did cut down the salt and pepper).  It turned out great!  So, you could probably use ground turkey or turkey sausage for this recipe and I think it would be good either way.

It is just so gratifying to get wonderful produce simply by stepping out your back door!  I will miss all the beautiful summer produce, but at least I have pumpkin, apples, cranberries and soup to keep me company in the meantime 🙂

Stuffed Zucchini Boats
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Ingredients:
1 zucchini, about 12 inches long (or 2 6-inch)
2 tbsp. olive oil, divided
½ cup onion, chopped
3 cloves garlic, minced
½ cup mushrooms, chopped
1 lb. turkey sausage or ground turkey
2 tbsp. dry white wine
2-3 tomatoes, seeded and diced
3 tbsp. chopped fresh basil
1 tsp. minced fresh rosemary
¾ cup grated Parmesan cheese
1 egg, lightly beaten
½ tsp. salt
½ tsp. pepper

Directions:
Cut zucchini in half lengthwise.  Scoop out insides, leaving a shell about ¼-inch thick.  Reserve about half of the insides.

In a medium skillet over medium-high heat, heat 1 tablespoon of olive oil.  Sauté the onion and garlic until tender, about 4-5 minutes.  Add the mushrooms and reserved zucchini insides to the skillet and sauté another 2 minutes.  Remove from the heat.

Heat the remaining tablespoon of the olive oil in a skillet over medium-high heat.  Crumble in the sausage or ground turkey and cook until lightly browned on all sides, stirring occasionally.  Stir in the cooked onion and mushroom mixture.  Add the wine to the pan along with the tomatoes, basil and rosemary.  Cook for 1 more minute.  Drain of any excess fat, remove from heat and set aside to cool.

Preheat the oven to 375° F.  Once the turkey mixture has cooled a bit, mix in the Parmesan, egg, salt and pepper.  Fill the zucchini shells with the mixture.  Fill a baking dish with ¼-inch of water.  Place the filled zucchini shells in the pan and bake in the preheated oven for 40 minutes, until golden brown.  Remove the zucchini from the pan and serve immediately.

Source: adapted from Simply Recipes

44 Responses

  1. I still haven’t gotten to make your last wonderful zucchini recipe and here you come with another one. Bookmarking!

  2. “famous” dish of my childhood!

  3. My mom makes baots with a bechamel sauce, I emailed her this link, I think she’d like a change of pace.

  4. Yummmm! I love zucchini.

  5. YUM! I just made my own variation of these a few days ago…

    http://mclaurysweets.blogspot.com/2009/09/stuffed-and-grilled-zucchini-boats.html

    Loved them!!!

  6. You and I must be on the same wave length lately! Everytime I think of making something I see it on your blog! haha! Looks great.

  7. I love it! It’s always fun to find another way to use up those extra zucchini and tomatoes, especially around this time of year. Thanks for sharing!

  8. I LOVE zucchini boats! I am definitely going to have to try this recipe 🙂

  9. Fabulous way to enjoy zucchini! I imagine that the turkeys sausage would be a great way to go on this one… it already has some great flavor in it.

  10. Looks great! We’re going to try it on Wednesday. 🙂

  11. Yummy! I think adding the turkey sausage with all the spices would be delicious. Sometimes store bought sausage does not have enough spices for me.

  12. This is so cute! They look like zucchini canoes more than boats though! 🙂 I

  13. This is simply delicious and easy to make with what’s left in the fridge or left overs. Great recipe!

  14. I’ve never had one of these. I am totally trying to imagine how they’d taste!

  15. Fantastic idea! they looks so delicious!

  16. Hi Annie! These look so delicious — I’m going to try them out tomorrow night with my zucchini stash. I have a question for you: is it OK to make and eat things such as this, which include small amounts of wine, while pregnant? I’ve been wary, but now I wonder if cooking the alcohol burns it off enough to be safe. Thanks 🙂

    • Hi Sophie,
      This is a question only you can answer for yourself, and discuss with your doctor. I personally did not feel comfortable ingesting anything that contained alcohol during my pregnancy, no matter how small the amount. However, this is totally a judgement call based on your personal preferences. Many people feel comfortable having a glass of wine now and then near the end of pregnancy – I was not one of those people. You can find charts online about how much alcohol is actually cooked out during cooking/baking. It is actually a lot less than most people seem to think.
      🙂 Annie

  17. I found this recipe through Tastespotting and tried it tonight. It was great! It even survived quite a few substitutions (such as veggie “meat” instead of the turkey). Thanks for sharing such an easy, delicious recipe.

  18. These look wonderful! I’m going to add them to next week’s menu! Thanks!

  19. These were so great! I did a vegetarian version for my husband and can’t wait to try them with the turkey too. Thank you so much for sharing this recipe. I linked the recipe from my blog if you don’t mind!

  20. […] I’ve got a new found love for zucchini and almost started drooling when I saw these on Annie’s Eats.  I should have read the directions all the way through, because I didn’t have enough time […]

  21. […] Inspired by: Annie’s Eats […]

  22. I made these the other night and they were SO much more than I expected! The kids ate them up and I’ll definitely be making again! Great site here, I have a few other of your recipes in my favorites to make soon! Thanks!! 🙂

  23. I’d been dying to make these, but the weather turned cold and my zucchini stalled out. While I was waiting for the last 3 zucchini to mature, my basil crop froze. Alas, I was able to salvage enough basil to make the dish and bought the zucchini from the grocery. It was delish for dinner tonight. My entire family enjoyed it. And the bonus, since it was gluten-free, I was able to take a plate over to my aging mother who has celiac disease. Thanks for a great recipe! I’m hoping to make the flourless cake for her birthday. Bet ya didn’t even know you were helping a little old gluten-intolerant lady. 🙂

    • Hi Tirzah,
      I’m so glad you enjoyed them, and very happy to inadvertently help a gluten-intolerant individual. Yay!
      🙂 Annie

  24. Just stumbled across your site the other day, and made these last night. They were a big hit – very yummy and filling!

  25. I made these the other night and they were great! My picky kids even devoured the filling (and tentatively tried some zucchini – one taker on that!) I had extra filling & happened to have an extra 1/2 zuchinni so i ended up chopping it up and mixing the stuffing into it in a small casserole dish – both the boats & the “casserole” were very tasty. I have made stuffed zucchini before but always with stuffing & meat – I prefer your version better (and less carbs!).

  26. Hey Annie! I made this tonight and it was really good. Do you recommend using turkey or sausage? I used turkey tonight and although it was healthier I thought the sausage would add more flavor but wasn’t sure how it would taste with the zucchini. It made extra filling and I was thinking of making it tomorrow morning with eggs mixed in. Do you think that would be good?

    • Hi Meg,
      I recommend turkey sausage or regular sausage, but not just plain turkey. I used turkey sausage and we thought it tasted great that way. Enjoy!

  27. Your stuffed Zucchini Boats are wonderful.

  28. Hi Annie, I’m thinking of making these tomorrow. Do you place the zucchini directly in the water before placing in the oven? I’m a little confused by the last few steps.

    Thanks!

  29. I tried this with Summer Squash, and it turned out great as well! I also skipped the tomatoes because I’m not a fan, but they tasted great. Definitely adding this one to my recipe collection. Thanks for sharing. You now have another fan of your blog! 🙂

  30. Hi Annie,
    I’m an avid fan…and somehow missed this recipe when I was hunting for one recently. This is exactly what I wanted to make. I ended up “creating” a different version that included things I had on hand: ham, cheddar cheese, panko breadcrumbs, an egg and some dijon mustard. (I should have put in a bit of onion and garlic as well….but didn’t want to get too creative). Though mine went over very well, I think I’ll have to try your version now. Regardless, it’s a testament to the beauty of squash and it’s chameleonlike nature. It really will pair with pretty much anything!
    Tara

  31. Thanks for the re-post, the zucchini looks delicious! Looks like this might be on the menu for Monday night!

  32. I noticed a previous poster was pregnant and wondering about the addition of the wine. A substitute is a small amount of apple cider vinegar in water; Google will show you the way. It isn’t a perfect flavor match, but it is close enough! One that I was grateful for the last nine months myself since I enjoy cooking, and will continue to use during breastfeeding. I hope that’s helpful!

    • Aah, if only more of my readers knew the use of Google for substitutions. My life would be much easier.

  33. Made these last week and both my husband and I thoroughly enjoyed them! This will definitely be a regular item on our menu.

  34. How many people is this recipe suppose to serve? Or I guess the better question is: how many zucchini halves does this make?

    I made this last night (it was delicious) and used only 1 zucchini. That said there was enough turkey filling to probably fill another zucchini. Is this meant to only serve 2 or 4?

  35. I absolutely adore all of the recipes you share with us, but sadly, my cooking abilities are lacking. I decided to brave the possibility of horrible results and attempt this recipe. It was a huge hit! My roommates had nothing but high praise! Thanks so much for the fantastic recipe (and the post-meal confidence boost!). I doubled the ingredients for the filling and used 6 small zucchini with food to spare.

  36. I made a batch of 4 last night and they were so good! I was pleasantly surprised by how much my husband loved them – he said it was like pizza without the crust. I used mild Italian chicken sausage and added some red pepper flakes. Will definitely make again.

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