Stuffed Zucchini Parmesan Boats

Prep: 15 minutes

Cook: 45 minutes

Serves: 4

Difficulty:

Cuisine:

Saved:

Australian

Recipe by: Perfect Italiano

These Stuffed Zucchini Parmesan Boats are a hearty and tasty dinner option. Packed with Italian-inspired flavours and vibrant textures, they’re a wholesome and satisfying choice for any night of the week.

Credit: Whisk Media Group

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Stuffed Zucchini Parmesan Boats

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)

Method:

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.