Sausage-Stuffed Zucchini Boats
Zucchini boats are stuffed with a flavorful vegetable and sausage mixture and topped with Parmesan and pepper Jack cheeses in this easy dinner recipe.
Set the oven to 375 degrees Fahrenheit (190 degrees C).
Slice the zucchini in half, then remove and save the interiors.
In a casserole dish, group the halves of the zucchini closely together.
Slice the flesh of the zucchini finely, then reserve in a bowl.
A pan is heated to a medium-high temperature.
Add the mild and hot sausage, and cook for 5 to 7 minutes, or until browned and crumbly.
Drain and get rid of grease.
In a frying pan over medium heat, melt the butter.
Add the chopped flesh of the zucchini, the onion, the mushrooms, the celery, and the garlic.
Cook and stir for 5 minutes.
Add breadcrumbs and just enough water to hold the mixture together, along with the cooked sausage.
Fill zucchini boats with sausage mixture so they overflow into the casserole dish.
Bake for 30 minutes in the preheated oven.