Stuffed Zucchini Boats with Sausage

Updated at: Sat, 25 Nov 2023 08:48:41 GMT

Step 1

Preheat your oven to 375°F (190°C). Start by preparing the courgette boats. Cut the courgette in half lengthwise, cut a thin strip off the back of each half so they stand well. Scoop out the seeds to create a "boat". Save the extra scooped courgette on the side. Trim a thin slice off the back of the 'boats' so they stand up stably. Place boats on parchment paper on a baking tray.

Step 2

In a bowl, zest the lemon and add ricotta cheese, lemon juice, reserved courgette, diced tomato, and chopped basil. Remove from sausage from its casing and break up with your hands. Add a crack of salt & pepper then mix well with your hands, then fill the boats.

Step 3

Sprinkle tops of boats with breadcrumbs & grated parmesean, and drizzle with some olive oil so they crisp up.

Step 4

Bake the zucchini boats for about 20 minutes, or until the zucchinis are tender and the tops are lightly browned. Use a thermometer to check the internal temp of the filling exceeds 160F (72C) to know it’s done.

Step 5

While the zucchini is baking, prepare the quick garlic bread. Cut ciabatta rolls in half, drizzle with olive oil, garlic powder and Italian seasoning. Add to the oven for the last 2-3 minutes as the courgettes are cooking.

Step 6

Serve the Oven-Baked Tomato and Lemon Ricotta Stuffed Courgette Boats with Quick Garlic Bread. Optionally include a simple side salad.

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