Stuffed Zucchini Boats Recipe

Today we're making a healthy but delicious Stuffed Zucchini Boats recipe with Balsamic Reduction. If you enjoy it, please give it a like and share. Have a great Labor Day Weekend!

4-6 zucchinis
1/3 cup chopped Italian parsley
2-3 tablespoons chopped fresh basil, or 2 teaspoons dried
2-3 tablespoons chopped fresh oregano
1 pound Italian hot turkey sausage, casings removed
1/2 teaspoon garlic-shallot puree, or 1-2 cloves chopped garlic
2-3 chopped tomatoes, about 1 1/2 cups
1/2 cup fresh grated parmesan
1 cup panko bread crumbs
1/4 tsp pepper flakes
1/4 tsp fresh cracked pepper
1/4 tsp salt
1 cup shredded mozzarella
1 cup balsamic vinegar, boiled down to about 1/3 cup

Cut zucchini in half and remove the pulp from the middle, creating a boat.

Give the filling a rough chop and set aside. Chop the herbs.

Preheat suite pan. Add a drizzle of olive oil.

Add the Italian hot turkey sausage. Brown and stir. Add the chopped zucchini. Cook down, about 6-8 minutes. Strain the juice from the pan.

Add 1/2 teaspoon garlic-shallot puree, or 1-2 cloves chopped garlic. Stir into meat mixture. Add the fresh herbs and about 1/2 of the parsley.

Fill zucchini boats with meat mixture and cook at 375 for about 16 minutes. You can cook in the oven, or on a sheet pan in your grill.

Add shredded mozzarella and place back in oven another 5 minutes, or until the cheese is melted.

Serve with a drizzle of balsamic vinegar reduction and more fresh chopped parsley. Enjoy!