Zucchini boats with minced meat
Votes: 1
Time: 1 hour.
Complexity: easily
Quantity: 8 boats
Complexity: easily
Quantity: 8 boats
Stuffed zucchini boats look very festive and are quick to prepare. They're perfect for both special occasions and weeknight dinners. One boat is prepared for each guest. All the flesh is scooped out of unpeeled zucchini halves and mixed in a pan with fried ground meat and other vegetables. A quick, tasty stuffing can be made by removing the casings from raw Italian sausage. Each boat is evenly filled with this stuffing and topped with a mixture of breadcrumbs and grated cheeses, which, after baking in the oven, turns into a delicious golden crust.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 medium zucchinis, halved lengthwise
- 1 tbsp. l. olive oil
- 220 g raw sweet Italian sausage, casings removed
- 220 g raw hot Italian sausage, casings removed
- 1 clove garlic, minced
- 1 small onion, chopped
- 2 medium tomatoes, chopped
- 0.5 cups Parmesan, finely grated
- 0.5 tbsp. mozzarella, grated
- 1/4 cup breadcrumbs
- 2 tbsp. l. chopped parsley
We recommend
Recipes with similar ingredients: zucchini, eggplants, kupaty (fried sausages), mozzarella cheese, Parmesan cheese, breadcrumbs, tomatoes
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Using a teaspoon, scoop out the flesh from the zucchini until they resemble boats. Arrange the boats in a 22x32 cm baking dish. Chop the flesh.
- Heat olive oil in a medium skillet over medium-high heat. Add the sausage meat and cook for 4 minutes. Add the garlic, onion, chopped zucchini, tomatoes, and some salt and black pepper. Cook until the vegetables are tender, about 4 minutes.
- In a medium bowl, combine Parmesan, mozzarella, breadcrumbs and parsley.
- Spoon the meat mixture into the zucchini boats. Top with the breadcrumb-cheese mixture. Bake in the oven until golden brown, about 20 minutes.
Author of the recipe - Nancy Fuller is an American chef, businesswoman, and host from Claverack, New York.
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