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Stuff zucchini with a mixture of spicy Italian sausage and mozzarella cheese—the perfect summer meal.
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Zucchini
4 (6- to 8-inch) (8 ounces each) zucchini
Filling
1 tablespoon olive oil
1 pound spicy Italian sausage
2 small (1 cup) tomatoes, diced
1 small (12 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
14 teaspoon salt
14 teaspoon pepper
8 ounces (2 cups) Land O Lakes® Mozzarella Farmstyle Cut Shredded Cheese
Topping
12 cup panko bread crumbs
14 cup grated Parmesan cheese
2 tablespoons Land O Lakes® Salted Butter
1 tablespoon chopped fresh parsley
STEP 1
Heat oven to 400°F. Spray 13x9-inch baking dish with nonstick spray.
STEP 2
Slice zucchini in half lengthwise; scoop out inside, leaving 1/4-inch shell. Place zucchini cut-side up into prepared baking dish.
STEP 3
Heat olive oil in skillet over medium-high heat. Add sausage; cook 7-9 minutes or until no longer pink. Drain any excess grease.
STEP 4
Add tomatoes, onion, garlic, salt and pepper. Cook 4-5 minutes or until most of liquid is evaporated. Add mozzarella cheese; mix well.
STEP 5
Fill zucchini boats evenly with filling.
STEP 6
Combine all topping ingredients in separate bowl. Top each zucchini boat with panko mixture. Bake 25-30 minutes or until topping is crisp and golden. To toast panko further, broil, watching closely, 2-3 minutes or until golden brown.
A melon baller makes quick work of scooping out the zucchini.
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