Turkey Sausage Stuffed Zucchini Boats

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 to let these bake with the zucchini…so I made a few changes and cooked the veggies while making the filling and broiling afterward – worked like a charm.

I made a few ingredient tweaks, either due to allergies or just plain forgetting an ingredient…but these were fabulous!

[New Photo added 8/7/2010]

INGREDIENTS
1 Zucchini, about 12 inches long or 2 6-inch
2T. Olive oil, divided
½C. Onion, chopped
3 Cloves garlic, minced
½C. Mushrooms, chopped (did not use)
1lb. turkey sausage, casing removed
2T. Dry white wine
2-3 Tomatoes, seeded and diced
3T. Chopped fresh basil
1t. Minced fresh rosemary (did not use)
¾C. Grated Parmesan cheese  (I used soy Parmesan)
1 Egg, lightly beaten
½t. Salt
½t. Pepper

DIRECTIONS
Preheat oven to 375.

Cut zucchini in half lengthwise.  Scoop out insides, leaving a shell about ¼-inch thick.  Put in an oven-safe dish with 1/4 inch of water and set in oven.  Allow to cook while you’re making the filling – about 15 min.

In a medium skillet over medium-high heat, heat 1 tablespoon of olive oil.  Crumble and cook the sausage until just about done.  Add onion and sauté  until tender, about 4-5 minutes more.  Add the mushrooms (if using), herbs, tomatoes, wine and garlic to the skillet and sauté another 2 minutes.  Remove from the heat.

Drain of any excess fat, remove from heat and set aside to cool.  Once the turkey mixture has cooled a little, mix in the Parmesan, egg, salt and pepper.

Remove zucchini shells from oven and place on a foil-lined cookie sheet, and pre-heat your broiler.  Fill the zucchini shells with the sausage mixture.

Broil approx. 12 minutes, until golden brown and bubbly.  Serve immediately.

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Husband Rating – 4.5 out of 5 – “the only thing that could make these better is using real pork sausage”

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