Stuffed Zucchini Boats with Sausage and Cheese
Tender roasted zucchini boats, or stuffed courgettes, filled with sausage meat, caramelised onions, breadcrumbs, herbs and cheddar, then baked until golden and bubbling. Serve as a hearty main or side dish.
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Equipment
- 1 large frying pan
- 1 large baking tray - or two if your trays are small
- 1 melon baller or spoon
Ingredients
For the stuffed courgettes
- 4 large zucchini/courgette (whole, not halved) - This recipe is based on four large zucchini, about 22–25cm/8.5–10 inches long. This gives you eight halves.
- 220 grams (8oz) pork sausages - this equates to roughly four standard pork sausages (in the UK)
- 50 grams (½ cup) breadcrumbs - shop-bought or homemade
- 100 grams (1 cup) grated cheddar cheese - or strong cheese of choice
- 1 teaspoon dried herbs - like thyme or parsley, adjust to taste
- ¼ teaspoon salt
- 1 tablespoon oil for frying - like olive oil, vegetable oil, sunflower oil
- 150 grams (1 cup) chopped red onion - or one large red onion
- 2 teaspoons garlic paste - or two large, crushed cloves
- 1 teaspoon sugar
- 2 tablespoons tomato paste - this is the thick concentrated paste usually found in a tube, small tin or sachet.
Toppings
- 100 grams (1 cup) grated cheddar - or strong cheese of choice
- grated parmesan - optional
Instructions
Prepare the courgettes and sausage
- Line a large baking tray with parchment paper. Lightly oil the paper to help it lie flat.
- Halve the zucchini/courgettes lengthways. For more even halves, place each one bendy side down before slicing.4 large zucchini/courgette (whole, not halved)
- Scoop out the centres using a spoon or melon baller, leaving about a 5mm/¼ inch border so the courgettes hold their shape once filled. Don’t scoop too deeply or the boats may collapse.
- Dice the scooped-out courgette flesh into smaller pieces if needed, then set it aside for the filling.
- Remove the skins from the sausages by scoring them lengthways with a small knife, then peeling away the casing.220 grams (8oz) pork sausages
- Break the sausage meat apart with a fork and set aside.
- In a large bowl, combine the breadcrumbs, grated cheese, herbs and salt. Stir to combine.50 grams (½ cup) breadcrumbs, 100 grams (1 cup) grated cheddar cheese, 1 teaspoon dried herbs, ¼ teaspoon salt
Making the stuffing
- Preheat the oven to 200°C/390°F/gas mark 6.
- Heat the oil in a large frying pan over medium-low heat. Add the onions and cook for about 5 minutes, until soft and translucent.1 tablespoon oil for frying, 150 grams (1 cup) chopped red onion
- Add the garlic and sugar, then cook for another 2 minutes, stirring often, until the sugar has melted and the onions are lightly caramelised.2 teaspoons garlic paste, 1 teaspoon sugar
- Add the sausage meat and tomato paste. Cook for about 2–3 minutes, stirring and breaking up the sausage with a spoon or spatula, until it loses its pink colour and looks crumbly.2 tablespoons tomato paste
- Add the scooped-out courgette flesh to the frying pan.
- Cook for about 5 minutes over medium-low heat, stirring often, until the courgette flesh has softened and most of the released moisture has cooked off. This helps stop the filling from becoming watery.
- Add the warm sausage mixture to the bowl of breadcrumbs, cheese, herbs and salt. Stir until everything is well combined.
Fill and bake
- Space the courgette halves out on the prepared baking tray, leaving enough room between each one for even heat distribution.
- Fill the courgette boats with the stuffing mixture, mounding it gently rather than pressing it down too firmly. Sprinkle over the topping cheese.100 grams (1 cup) grated cheddar
- Bake uncovered for 15 minutes, then cover loosely with foil and bake for another 20 minutes, until the courgettes are tender when pierced with a knife and the filling is hot and bubbling.
- For extra colour, uncover for the last few minutes or place briefly under the grill/broiler. Watch closely so the cheese doesn’t burn.
- Serve hot with a side salad or your main dish. Add black pepper and Parmesan for an extra cheesy finish, if you like.grated parmesan
Notes
- Leave about a 5mm/¼ inch border when scooping the courgettes so they hold their shape.
- Cook the chopped courgette flesh until most of the moisture has evaporated before mixing it into the filling.
- Use breadcrumbs or a suitable absorbent alternative to help keep the filling from turning watery.
- For vegetarian stuffed courgettes, use vegetarian sausage crumbles or mushrooms, ricotta and breadcrumbs.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 537kcal | Carbohydrates: 27g | Protein: 26g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 1008mg | Potassium: 1192mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1323IU | Vitamin C: 64mg | Calcium: 454mg | Iron: 3mg
