Description
Tender zucchini halves filled with a savory turkey sausage, tomato, breadcrumb, and cheese mixture, then baked until golden and bubbly. A balanced, satisfying meal that’s easy enough for weeknights.
Ingredients
- 4 medium zucchini (about 8 oz each)
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 lb Italian turkey sausage
- 1 tablespoon minced garlic (about 3 cloves)
- 1 cup chopped yellow onion (about 1 small onion)
- 1 (14.5 oz) can petite diced tomatoes, drained (reserve 1–2 tablespoons liquid)
- 2 teaspoons Italian seasoning
- 2/3 cup panko breadcrumbs, divided
- 1/2 cup shredded mozzarella cheese
- 2/3 cup finely shredded Parmesan cheese, divided
- 1 1/2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking dish or line a baking sheet.
- Slice zucchini lengthwise and scoop out centers, leaving a sturdy border. Brush with 1 tablespoon olive oil and season with salt and pepper. Bake for 10–12 minutes until just tender.
- Heat remaining olive oil in a skillet over medium heat. Cook turkey sausage until browned, breaking it apart.
- Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds.
- Add diced tomatoes, reserved liquid, Italian seasoning, salt, and pepper. Simmer 2–3 minutes.
- Remove from heat and stir in half the breadcrumbs, mozzarella, and half the Parmesan.
- Fill zucchini boats with mixture. Combine remaining breadcrumbs and Parmesan, then sprinkle on top.
- Bake 18–22 minutes until golden and bubbly. Garnish with parsley before serving.
Notes
- Pre-baking zucchini helps prevent excess moisture.
- Drain tomatoes well for a thicker filling.
- Swap turkey sausage for chicken, pork, or plant-based sausage if desired.
- Add mushrooms or bell peppers for extra vegetables.
- Prep Time: 20 minutes
- Cook Time: 30 minutes