Oh zucchini how I love you . I have had these little boats pinned for quite some time, but for some reason I pinned them under appetizers. I have no idea why. And I don’t generally look at my appetizers board when I am menu planning because, well, I don’t make a lot of appetizers if there isn’t a gathering involved. Anywho…I just so happened to think about browsing that board and I saw these babies. Yup, right on the menu they went.
- 8 small zucchini, about 7-8 inches long
- 6 oz Italian sausage
- 1/2 cup minced onion
- 1/2 cup seeded and chopped tomato
- 1 clove garlic, minced
- 1 Tbsp freshly chopped basil
- 1 tsp fresh thyme leaves, chopped
- 1/4 cup dry bread crumbs (I used Panko)
- 1/2 cup finely grated Parmesan cheese for topping
- Cut each of the zucchini in half lengthwise. Using a melon baller, small cookie scoop or tea spoon, scoop out the flesh of the zucchini, leaving a shell that is about 1/4 inch thick. Salt each zucchini half and lay cut side down on some paper towels while you are preparing the filling. Dice the scooped out insides and set aside.
- In a large skillet, brown the sausage, breaking it apart as it cooks, about 5 minutes. Add the onion and reserved zucchini, tomato and garlic and cook for 3-4 minutes, stirring occasionally. Do not over cook the filling or it will be mushy.
- Remove the skillet from the heat and add the basil and thyme.and about 2 1/2 tablespoons of the dried bread crumbs. Season to taste with salt and pepper and set aside to cool for a few minutes.
- Meanwhile, preheat your oven to 350 degrees F. Line a baking sheet with foil and spray with cooking spray. Brush or rub each zucchini half with olive oil or cooking spray, and spoon the cooled filling into each zucchini boat. Don’t be afraid to fill them up! Sprinkle with the cheese and more bread crumbs.
- Bake for about 30 minutes, or until golden and crispy on top.