Saturday, August 16, 2014


by Peg Cochran




Stuffed Zucchini Boats

This recipe came about because:
1) someone in the office gave me a GIANT zucchini from their garden 2) I had a few turkey sausages I wanted to use up and 3) I already had a jar of tomato sauce in the pantry.  I much prefer making my own tomato sauce, and rarely use the jarred variety but by cooking the sauce with the onions, garlic and sausage, the flavor is greatly enhanced.  If you have homemade sauce, you can probably skip simmering the mixture for the 15 minutes.  You will already have a great flavor.

I used three sausages because that’s what I had in the freezer—feel free to increase the quantity for a meatier dish.  And feel free to experiment--add chopped mushrooms or fresh herbs, use different sausages, top with Colby Jack cheese instead of mozzarella.  It's a great "clean out the fridge" recipe for anyone who has a garden blossoming with zucchini!

Someone in my office must have a small farm because the other day they brought in a garbage bag filled with green beans,  one of lettuce and another with more zucchini!  I am happy to help make good use of the fresh produce.


1 tablespoon olive oil

1 extra large zucchini or several small, cut in half lengthwise

1 onion, chopped

1 garlic clove minced

3 turkey sausages

1 cup tomato sauce

1 cup shredded mozzarella cheese

Grated parmesan cheese

Cut zucchini(s) in half lengthwise and scoop out the interior flesh leaving a shell.  Chop scooped out zucchini bits and set aside.

If zucchini are very large, microwave on high for 1 to 3 minutes until zucchini begins to soften.  This will cut down on baking time.  If zucchini are small and very tender, this is probably not necessary.

Heat olive oil in sauté pan and add chopped onion and garlic.  Saute until onion begins to soften.  Add sausage links and cook, stirring, until sausage cooks.  Add chopped zucchini and cook, stirring, until zucchini begins to yield its fluid.  Pour off excess fluid if necessary.

Add tomato sauce and simmer over low heat for 15 minutes to meld flavors.  Spoon mixture into hollowed out zucchini shells and top with shredded mozzarella cheese and grated Parmesan.  Bake at 350 degrees for approximately 30 to 45 minutes until zucchini is tender.

Any leftover meat/sauce can be tossed with some pasta for a side dish.

 Saute onion, garlic and sausage

 Hollow out zucchini to create "boats."  I cut the zucchini in half horizontally as well 
because they were so big.

 Add tomato sauce and simmer.

 Put shells in baking dish sprayed with cooking spray.

 Top with grated cheese and Parmesan

Bake until zucchini is tender and cheese is melted.

 Serve with side of pasta if desired.   

Book three in my Gourmet De-Lite series.

Book two in my Lucille Series.

Visit me on my web site, Facebook page or @pegcochran.


  1. those look good Peg! Twenty years later, my daughter will still not eat zucchini because I served too many dishes:). but I bet she'd eat this!

  2. An excellent and tasty solution, Peg! You never know when there will be an attack of killer zucchini needing to be dealt with.


  3. I make stuffed zucchini all summer. I use turkey sausage too. It makes a light healthy dinner.

  4. This looks good even without the zucchini. It breaks my heart when my zucchini get this big. But, honestly, if I skip one day in the garden, the next day they're the size of clubs! I have a bunch of these monsters left over right now so I'll try your recipe!