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Easy Stuffed Zucchini Boats are the perfect way to enjoy your fresh summer zucchini! Tender zucchini filled with a silky meat sauce, topped with cheese and baked until tender. These Taco Zucchini Boats are the perfect use for the abundance of summer zucchini.

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Ingredients of Zucchini Boats:

1. Need 1 pound of ground sausage (ground: beef, turkey, chicken optional)
2. Make ready 8 oz - (1/2 16oz jar) hot salsa (mild optional)
3. Give 6 of medium zucchini
4. Prepare 1 cup of mozzarella or Cheddar cheese shredded
5. Require 1 cup for part skim ricotta cheese
6. Need 1 for egg
7. Need 1 tsp for Mrs. Dash

Stuffed zucchini boats with the flavor of chicken parmesan. Fill zucchini boats with shrimp mixture and top with mozzarella. Garnish with more Parmesan and parsley, if desired, before serving. These lasagna-stuffed zucchini boats are much healthier than their carby counterparts and come together easily, making them Zucchini boats are the perfect use for medium-to-large zucchini.

Zucchini Boats instructions:

1. Preheat oven to 350°F.
2. In a skillet over medium heat, brown ground sausage, and drain off any grease. Add salsa and mix well, and let simmer for 5–7 minutes to let flavors meld.
3. In a bowl mix ricotta cheese with egg and add Mrs. Dash (mix well)
4. Slice zucchini lengthwise, and scoop out the center using a teaspoon.
5. Place zucchini boats on a baking sheet, and spoon in a heaping teaspoon of ricotta mixture, then spoon on the salsa meat mixture. Top with shredded cheese, and bake for 20 to 25 minutes.

Chop the zucchini flesh and set aside. Spoon in and mound the sausage mixture into the zucchini boats. For regular readers of this little food blog, you already know how much I struggle with coming up with easy (yet wholesome!) dinners for an old friend of mine and I. While the "boats" bake, you can make the filling. Chop the zucchini flesh that you removed and sauté it in olive oil along Now that they're stuffed, the zucchini "boats" are ready for their second baking.

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