Name: Stuffed Zucchini Parmesan Boats
Prep time: 15 min
Cook time: 45 min
Ingredients: 4 medium zucchinis (approx. 560g), tops trimmed and halved lengthways; 2 tbsp olive oil; ½ onion, finely chopped; 4 Italian sausages (approx. 330g); 1 cup frozen chopped vegetable mix; ⅓ cup Perfect Italiano Garlic & Herb Parmesan, plus extra for serving; ⅓ cup Panko crumbs; 2 tbsp basil to garnish (optional)

Stuffed Zucchini Parmesan Boats

Credit

Whisk Media Group

Credit

Whisk Media Group

4 medium zucchinis (approx. 560g), tops trimmed and halved lengthways
2 tbsp olive oil
½ onion, finely chopped
4 Italian sausages (approx. 330g)
1 cup frozen chopped vegetable mix
⅓ cup Perfect Italiano Garlic & Herb Parmesan, plus extra for serving
⅓ cup Panko crumbs
2 tbsp basil to garnish (optional)

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Preheat oven 180°C (fan forced) and lightly grease a large baking dish.
Use a teaspoon to carefully scoop the flesh out of the zucchinis. Finely chop and set aside. Arrange zucchini halves into the base of the baking dish, and cut side up.
Heat half the oil in a large frying pan over medium high heat. Add onion and cook for 2-3 minutes or until just softened.
Squeeze sausage meat out of casing directly into the hot pan. Cook, breaking up the meat until brown and crumbly. Stir in reserved zucchini flesh and cook for a further 3 minutes. Add in frozen vegetables and remove from heat. Stir through half the Garlic & Herb Parmesan and divide mixture evenly into zucchinis boats.
Combine remaining Parmesan, Panko crumb and olive oil and mix well. Spoon over the tops of the zucchini. Bake for 35-40 minutes or until crumb is golden and the zucchini are cooked. Sprinkle over extra Parmesan and garnish with basil leaves. Serve immediately.

Tips & Hints:

Use any leftover vegetables in the sausage filling. It’s a great way to use up any leftover vegetables in the crisper draw.
Substitute with any sausage flavour or simply add chicken, turkey or beef mince.
Zucchinis can range in size and thickness. Adjust cooking time to suit.

Preheat oven 180°C (fan forced) and lightly grease a large baking dish.
Use a teaspoon to carefully scoop the flesh out of the zucchinis. Finely chop and set aside. Arrange zucchini halves into the base of the baking dish, and cut side up.
Heat half the oil in a large frying pan over medium high heat. Add onion and cook for 2-3 minutes or until just softened.
Squeeze sausage meat out of casing directly into the hot pan. Cook, breaking up the meat until brown and crumbly. Stir in reserved zucchini flesh and cook for a further 3 minutes. Add in frozen vegetables and remove from heat. Stir through half the Garlic & Herb Parmesan and divide mixture evenly into zucchinis boats.
Combine remaining Parmesan, Panko crumb and olive oil and mix well. Spoon over the tops of the zucchini. Bake for 35-40 minutes or until crumb is golden and the zucchini are cooked. Sprinkle over extra Parmesan and garnish with basil leaves. Serve immediately.

Tips & Hints:

Use any leftover vegetables in the sausage filling. It’s a great way to use up any leftover vegetables in the crisper draw.
Substitute with any sausage flavour or simply add chicken, turkey or beef mince.
Zucchinis can range in size and thickness. Adjust cooking time to suit.

Preheat oven 180°C (fan forced) and lightly grease a large baking dish.
Use a teaspoon to carefully scoop the flesh out of the zucchinis. Finely chop and set aside. Arrange zucchini halves into the base of the baking dish, and cut side up.
Heat half the oil in a large frying pan over medium high heat. Add onion and cook for 2-3 minutes or until just softened.
Squeeze sausage meat out of casing directly into the hot pan. Cook, breaking up the meat until brown and crumbly. Stir in reserved zucchini flesh and cook for a further 3 minutes. Add in frozen vegetables and remove from heat. Stir through half the Garlic & Herb Parmesan and divide mixture evenly into zucchinis boats.
Combine remaining Parmesan, Panko crumb and olive oil and mix well. Spoon over the tops of the zucchini. Bake for 35-40 minutes or until crumb is golden and the zucchini are cooked. Sprinkle over extra Parmesan and garnish with basil leaves. Serve immediately.

Tips & Hints:

Use any leftover vegetables in the sausage filling. It’s a great way to use up any leftover vegetables in the crisper draw.
Substitute with any sausage flavour or simply add chicken, turkey or beef mince.
Zucchinis can range in size and thickness. Adjust cooking time to suit.

Ingredient spotlight

Featured ingredients in this recipe

Perfect Italiano Garlic and Herb Dry Grated Parmesan

Grated for your convenience, this extra sharp Parmesan, is matured to deliver a strong flavour. Perfect Italiano Extra Sharp Parmesan is well-matured, for those who prefer a bold flavoured Parmesan. Available in a resealable bag, it is perfect stirred through your creamy pastas or simply sprinkled on top of your salads to finish for a strong and sharp flavour. Extra Sharp Parmesan is also available in 200g block.

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