Italian Stuffed Zucchini Boats Print Email

4 small to medium zucchini
3 quarts salted boiling water
1 TBS olive oil
2 links Tony's fresh Italian sausage (hot or mild/sweet)
1/2 onion, slivered
1 shallot, minced (optional)
1/3 cup dry vermouth or dry white wine
1 cup (or so) Italian bread crumbs
1/2 cup Parmigiano Reggiano
fine sea salt, fresh cracked pepper & fresh minced herbs to taste

Split zucchini and gently scoop out the seeds with a spoon or melon-baller; be careful not to break the zucchini shell. Cook in simmering salted water for several minutes. Remove when crisp / tender and shock in ice water.

Preheat a heavy skillet over medium flame. Add olive oil along with sausage, onion and shallot; sauté and chop the sausage – cooking until the onion is tender. Add wine and reduce slightly.

Add breadcrumbs and half of the Parmigiano, tossing to form a dressing – adjust crumbs to taste. Taste and season with salt, pepper and herbs as desired. Remove from heat.

Spoon sausage dressing into prepared zucchini boats, sprinkle with remaining Parmigiano Reggiano and brown under a broiler, or hold in a warm oven until ready to serve. Can also be made earlier in the day, chilled and heated in a 375-degree oven. – Chef Mick Rosacci, --

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