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Bake & Roast

Pesto & Sausage-Stuffed Zucchini Boats
Ingredients
Find a new way to use some of the best of summer produce with this easy recipe. Store-bought pesto is mixed with savory sausage for a hearty weeknight dinner.
3 medium zucchini
1 Tbsp. olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 (1-lb.) package sweet Italian ground sausage
2 Tbsp. lemon juice
1/3 cup Taste of Inspirations Pesto Sauce
1/4 cup seasoned panko crispy breadcrumbs
1/4 cup Taste of Inspirations Crumbled Feta Cheese
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Pesto & Sausage-Stuffed Zucchini Boats

Pesto & Sausage-Stuffed Zucchini Boats

Pesto & Sausage-Stuffed Zucchini Boats
  • Servings:Serves 4 to 6
  • Prep Time:20 minutes
  • Cook Time:20 minutes
directions
Preheat oven to 350 degrees F. Trim ends of zucchini and cut in half lengthwise. Using a spoon, scoop out the flesh from each half. Chop the zucchini flesh and reserve. Place zucchini boats in a 9x13" baking dish.
In a large nonstick skillet, heat oil on medium-high. Cook onion, garlic, and chopped zucchini flesh 5 minutes, until softened. Add sausage and lemon juice. Season with salt and pepper. Cook on medium-high 8 to 10 minutes, until browned, breaking up meat with a wooden spoon. Remove from heat and stir in pesto.
Spoon pesto sausage into zucchini boats. Sprinkle breadcrumbs and feta crumbles over top of each. Bake 20 to 25 minutes, until golden.
Hannaford fresh Magazine, July August 2023
 
 
 
 
 
 
 
 
 
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