Zucchini Boats with Andouille Sausage

Zucchini boats with Andouille Sausage makes for a delightful and hearty meal that's both nutritious and flavorful without crashing your budget or diet. This dish combines the freshness of zucchini with the smoky, spicy taste of Andouille sausage, creating a perfect balance of textures and flavors. It's an excellent choice for a weeknight dinner or a weekend gathering. Not only is it easy to prepare but it is also visually appealing. By sautéing the Andouille sausage with onions, green bell pepper, garlic, and any other vegetables you prefer it allows the sausage's robust flavor to infuse with the vegetables, creating a savory and aromatic mixture. For added richness, you can mix in some cooked rice or quinoa, along with a handful of grated cheese.

Serve your zucchini boats hot, garnished with fresh herbs like parsley or basil. This dish pairs wonderfully with a simple green salad or roasted vegetables, making it a wholesome and satisfying meal. Enjoy!

Ingredients:

• 4 medium zucchinis, cut in half lengthwise
• 1 Tbsp. olive oil
• 16 ounces loose Andouille sausage
• 1 garlic clove, minced
• 1 small onion, chopped
• 2 medium tomatoes, diced
• 1 green bell pepper, diced
• Kosher salt
• ground pepper
• ½ cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• ¼ cup breadcrumbs
• 2 Tbsp. chopped fresh parsley

Directions:

• Preheat the oven to 400°F.
• To start, select medium-sized zucchinis, as they are easier to hollow out and provide the perfect vessel for your filling. Slice the zucchinis in half lengthwise and scoop out the seeds and some of the flesh to create a boat-like shape. Place the boats in a 9 x 13 inch casserole dish. Chop the zucchini flesh and set aside.
• Prepare your filling by sautéing your Andouille sausage over high heat and cook for about 4 minutes. Add the garlic, onion, chopped zucchini, tomatoes, green bell pepper, salt and pepper. Cook until softened, this should take about 4-5 minutes. The sausage's robust flavor will infuse the vegetables, creating a savory and aromatic mixture.
• In a medium bowl combine the Parmesan and Mozzarella cheese, bread crumbs and parsley.
• Once your filling is ready, generously stuff the zucchini boats and place them on a baking sheet. Top each boat with a sprinkle of cheese and breadcrumbs for a crispy finish. Bake in a preheated oven at 400°F (190°C) for about 20-25 minutes, or until the zucchinis are tender and the tops are golden brown.

**Notes: For added richness, you can mix in some cooked rice or quinoa.