~ Zucchini Boats ~ Cassies

Cassie *


Love stuffed zucchini in any form. Enjoy!

pinch tips: How to Melt and Soften Butter



4 - 6


15 Min


40 Min




2 Tbsp
olive oil
medium zucchini - cut in half lengthwise and seeds scraped
1/2 lb
each - ground beef & bulk sweet or hot italian sausage
3/4 c
chopped onion
2 clove
garlic, minced
eggs, beaten
1/2 c
chopped parsley
2/3 c
grated romano or parmesan cheese
1/2 tsp
each salt & pepper
3/4 tsp
garlic salt
1 1/2 tsp
italian seasoning
2 tsp
mccormick spaghetti sauce seasoning
1/2 - 3/4 c
italian bread crumbs
roma tomatoes, diced
1 small
can, sliced black olives, drained - optional
1 c
fav spaghetti sauce - optional
8 slice
mozzarella cheese

Directions Step-By-Step

Preheat oven to 425 degree F. Drizzle some olive oil over the outside and inside of the prepared raw zucchini and place on a baking sheet. Bake for 15 minutes. Remove and reduce oven to 350 degree.

In a medium skillet, over medium heat, cook the beef, sausage, onion and garlic until no pink remains in meat. Remove from heat and drain. Add meat to a medium bowl.
Stir in beaten eggs, tomato, parsley, Bread crumbs, Romano cheese, salt, garlic salt, pepper, olives, Italian seasoning and spaghetti sauce seasoning.

Stuff each zucchini halve with 1/4 of the meat mixture. Place on a jelly roll pan. Bake for 10 - 15 minutes or until zucchini is tender. Spread 1/4 cup sauce on each halve and place 2 slices of mozzarella cheese evenly on each halve. Place back into oven and bake another 5 minutes or until cheese is melted and golden.

About this Recipe