Now, this is how you eat your vegetables, friends.
Straight from the farmer’s market to your table. I’ve seen my fair share of zucchini boats floating around Pinterest and the interwebs. They never appealed to me much. Some call themselves cheeseburger boats. I’m just not convinced that sounds delicious. Some have marinara. Not my thing. I read, oh, about 20 different receipts and then decided to make my own with ingredients I had just purchased from our local, organic farmer friend. I threw in some sausage because, well, sausage, and sprinkled with Gouda because it just made sense, and my family asked if we could have it every day thereafter. Not even kidding. It’s that good. We sure will be eating this once a week while all this produce is beautiful and freshly picked! Who wouldn’t? Feel free to sub in or out any veggies that aren’t your faves. My daughter, Addie made these with chicken sausage! You could use chorizo or whatever you have on hand. You can also change the cheese if you’d like — but I must say, Gouda is where it’s at. :o)
Preheat your oven to 375 degrees. In a large sauté pan, brown 1 lb. of ground Italian sausage. While the sausage cooks, wash and chop the following veggies:
3 cloves garlic
1 1/2 c. cremini mushrooms
1 pepper, I used any fresh pepper I had on hand. I had some spicy peppers picked from my garden and I’ve also used a green pepper.
Then, slice four zucchinis lengthwise to make 8 boats. Scoop out the majority of the zucchini from the rind. No need to be too picky. I used my small kitchen scoop that I use to fill cupcake batter into pans, but you can use whatever is easiest. Coarsely chop the zucchini that you scooped out and set it aside.
Once the sausage is fully cooked, remove the meat and most of the grease leaving behind 1 T. or so of the drippings in which to sauté your vegetables. To the hot grease, add in the onions. and the pepper and sauté for 3 or 4 minutes on medium heat. Next, add in the zucchini that you scooped out. Cook for 2-3 minutes. Add in the mushrooms and garlic and sauté until all looks the texture you’d like, 3-4 more minutes. Add the sausage back in to the mixture.
Add in 1/2 tsp. curry, if you like curry, 1/2 tsp. pepper, and salt to taste. you could even spice things up with some crushed red pepper if you’d like.
Set the scooped out zucchini boats on a large rimmed baking sheet. Fill each with the hot sausage mixture heaping it until it’s all used up. Sprinkle with 1 1/2 c. freshly grated Gouda cheese.
Bake for 35-45 minutes or until the zucchini is tender (can be easily pierced with a fork). Serve hot.
Sausage and Gouda Stuffed Zucchini Grocery List:
1 lb. ground Italian sausage (or sausage of your choice)
3 cloves garlic
1 1/2 c. sliced Cremini mushrooms
1 pepper, green or hot (your choice)
1/2 tsp. curry (optional)
1/2 tsp. pepper
salt to taste
1 1/2 c. Gouda