Italian Sausage Stuffed Zucchini and Sangiovese
These stuffed zucchini boats are filled with a hearty sausage mixture, topped with plenty of cheese, and baked to perfection. They're an easy, low-carb weeknight meal option! Enjoying themwith a glass of Iron Hub Sangiovese amplifies the flavor experience.
Ingredients
- 6 medium zucchini about 8 ounces each
- 1 pound Italian sausage if links, casings removed, sweet, mild or hot
- ¼ cup onion finely diced
- 2 medium tomatoes seeded and chopped
- 1 cup panko bread crumbs
- 1/3 cup grated Parmesan cheese
- 1/3 cup minced fresh parsley
- 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1/4 teaspoon pepper
- Marinara sauce
- 3/4 cup shredded part-skim mozzarella cheese
- Additional minced fresh parsley optional
Instructions
- Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender.
- In a large skillet, cook sausage, onion and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells.
- Coat the bottom of 2 ungreased 13×9-in. baking dishes with marinara, then add the stuffed zucchini. Bake, covered, 15-20 minutes or until zucchini is tender. Spoon 1-2 tablespoons of marinara over the zucchini, and sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. If desired, sprinkle with additional minced parsley.
- Serve with Iron Hub Sangiovese.
- Vegetarian option: Replace Italian sausage with chopped mushrooms or other protein.
Notes
Featured in our 2020 Wine & Food Pairing Series – Watch Video