The zucchini boat is stuffed with turkey sausage, tomatoes, herbs, panko and two kinds of cheese! A great recipe for summer. A picture of canned zucchini filled with sausage, tomatoes, panko and cheese is displayed on a white baking tray.
When summer comes, canned zucchini is a must-have item on the dinner menu, especially when we arrive midsummer, there are plenty of zucchini available. You can only eat a limited amount of fried zucchini, so it's time to continue doing something more exciting! They are full of fresh Italian flavor, and the sausage fills them perfectly. They are easy to make, the only tedious part is to remove the center to create the shape of the boat, but once you get the hang of it, it's very easy. This is definitely worth the extra effort. This recipe turns mild zucchini into something to praise for dinner. Looking for another good way to eat zucchini? Try my zucchini chocolate chip bread for dessert! Picture of raw materials used to make zucchini boats. It features sausage, zucchini, onion, parmesan cheese, parsley, garlic, mozzarella cheese, tomatoes, Italian seasoning, crisp bread and olive oil.
Zucchini boat sausage ingredients and possible substitutes Zucchini: Look for the same size, each about 8 to 9 ounces. They should be big enough to hollow out and add fillings, but not too big or you won't be able to put them in the baking pan. Olive oil: Another oil, such as avocado oil, also works well here. Italian turkey sausage: Italy. Pork sausages can be used instead, just drain the excess fat after browning. Garlic: In a pinch, 1 teaspoon garlic can be used in this recipe. Yellow onions: Red onions can also be uniform in size here, but regular cuts will work. effect. Another option is to use 3 fresh Roma tomatoes, diced. Italian seasoning: Another option is to use 1 teaspoon of dried basil and 1 teaspoon of dried oregano.
Grated panko: Standard dry breadcrumbs are also fine. Panko Mozzarella cheese: Monterey jack can be used instead of mozzarella parmesan cheese: Romano cheese can also be used here. Parsley: This ingredient is optional and can be omitted if you don't have one. Another option is to use fresh basil or use 2 teaspoons of dried parsley. A collage of six pictures showing the steps of making a zucchini boat. It shows a zucchini jar hollowed out in a baking tray. Brown onion and sausage. Add panko, seasoning and tomatoes. shipment. Cover with cheese. After baking, the display is complete. How to make zucchini jars Heat the oven and prepare the baking tray: preheat the oven to 400 degrees.
Spray a 13 x 9 inch baking pan with nonstick cooking spray. Hollow the zucchini: Use a spoon to scoop out the center of the zucchini, leaving a 1/4-inch border around to make a boat. Drizzle with 1 tablespoon of olive oil, then season with salt and pepper. Par-bake: Bake in a preheated oven for 15 minutes. Sauté onions: At the same time, heat 1 tablespoon of olive oil in a large frying pan over medium heat. high. Add onions and sauté for 3 minutes. Fry the sausage to brown and add garlic: Add the sausage to the breadcrumbs and cook it while breaking the meat during the cooking process. At the last minute of cooking, add garlic and add the mixture: Remove from the heat, add tomatoes, 1/3 cup panko breadcrumbs and Italian seasonings to fill the zucchini jar: Sprinkle 1/3 cup parmesan cheese on the zucchini boat, then add the filling Divide the ingredients into the mixture and sprinkle: In a small bowl, mix the mozzarella cheese, the remaining 1/3 cup of Parmesan cheese and the remaining 1/3 cup of panko breadcrumbs. Sprinkle the mixture on the zucchini jar.
Roasted zucchini pan: Bake in a preheated oven until tender, about 10 to 15 minutes. Sprinkle with parsley and serve while hot. Tips: Use all the fillings and ingredients, pile up if necessary. Bake twice, once before filling and once after filling. Pierce the zucchini with a knife to check its softness. They are too big to fit into the baking tray, so just use another small baking tray. Top image of canned zucchini stuffed on the road on a white baking tray. What to eat with canned zucchini I recommend eating it with other vegetables, such as corn on the cob or salad. Another delicious option is garlic bread. How to reduce carbohydrates If you want to reduce some carbohydrates in this recipe, you can skip panko breadcrumbs.
If you do, drain the tomatoes. Can they be frozen? Yes it is. Although the texture will change, canned zucchini can be frozen after baking. Freeze for up to 2 months. Put it in the refrigerator overnight. How to reheat the easiest way to reheat the zucchini jar is in the microwave. Reheat single servings (1-2 cans). Heat in the microwave on a microwave-safe dish for about 1 to 2 minutes, until fully heated. On the white plate are two jars filled with zucchini, with forks beside them. There are also five zucchini boat recipes you must try the zucchini boat lasagna with chicken enchilada sauce and stuffed zucchini boat