Ingredients:

  • 4 medium Zucchini (approx. 700 g)
  • 1 Tbsp Olive Oil
  • Kosher Salt & Black Pepper, to taste
  • 1 lb Italian Sausage (mild or hot), casings removed
  • 1 small Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • Reserved Zucchini Flesh (from 4 zucchini), chopped and squeezed dry
  • 1/2 cup Ricotta Cheese (whole milk)
  • 1 Large Egg, lightly beaten
  • 2 Tbsp Fresh Parsley, chopped
  • 1 tsp Dried Oregano
  • 1 Tbsp Fresh Basil (optional), chopped
  • 1/2 tsp Red Pepper Flakes (optional)
  • 1/4 cup Parmesan Cheese, grated
  • 1/2 cup Mozzarella Cheese, shredded
  • 2 Tbsp Panko Breadcrumbs

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
  2. Trim the ends of the zucchini. Slice each zucchini in half lengthwise. Using a melon baller or small spoon, carefully scoop out the soft inner pulp, leaving a 1/4 inch (6 mm) shell all around.
  3. Finely chop the scooped-out zucchini pulp. Place the chopped pulp in a clean kitchen towel or paper towels and squeeze hard to remove as much moisture as possible. This is a non-negotiable step for a non-soggy filling.
  4. Lightly rub the zucchini boats with olive oil and season the inside cavities with salt and pepper. Place them cut-side up in the prepared baking dish.
  5. Heat a large skillet over medium-high heat. Add the sausage and break it up with a spoon. Cook until fully browned, about 5–7 minutes. Drain off any excess grease, leaving about 1 tablespoon behind.
  6. Reduce heat to medium. Add the diced onion and sauté for 3 minutes until softened. Add the minced garlic and the dried oregano, cooking for 1 minute until fragrant.
  7. Stir in the reserved, squeezed zucchini flesh. Cook for 2–3 minutes to integrate and ensure any residual moisture has evaporated. Remove the skillet from the heat and let it cool slightly (5 minutes).
  8. In a large bowl, whisk the egg. Add the cooled sausage mixture, ricotta cheese, chopped parsley, basil (if using), red pepper flakes, salt, and pepper. Mix thoroughly until well combined.
  9. Carefully spoon the filling mixture evenly into the zucchini boat cavities, pressing lightly to ensure they are packed but not overflowing.
  10. In a small bowl, combine the grated Parmesan, shredded Mozzarella, and Panko breadcrumbs. Sprinkle this mixture evenly over the stuffed zucchini boats.
  11. Bake for 20–25 minutes, or until the zucchini is tender when pierced with a fork and the topping is golden brown and bubbly.
  12. Let rest for 5 minutes before serving.