• 4 medium or 2 large zucchini
  • 1 pound bulk sausage
  • 1 small onion chopped
  • 1 teaspoon minced garlic
  • 2/3 cup seasoned bread crumbs
  • ½ cup plus 2 tablespoons shredded parmesan cheese
  • 1 egg, beaten
  • ½ teaspoon salt
  • ½ cup water

No hiding the zucchini in this delicious dish!
Tales of the Dinner Belle
By Brenda Stanley
Another zucchini recipe? At this time of year I should have dozens. Oh wait, I do. In fact, my first published cookbook, The Zucchini Houdini is turning seven years old and I’m still finding new and delicious way to cook the versatile green veggie. One of my most fancy looking recipes is my parmesan sausage zucchini boats, but it is also one of my tastiest. These hearty stuffed shells are filled with a delicious combination of sausage, seasoning, and cheese and then baked. They are easy to make and are always a hit with my family. What is also a hit is finding new ways to use those large, elusive zucchinis. This dish not only tastes great, it looks great too!
Belle’s Parmesan Sausage Zucchini Boats
4 medium or 2 large zucchini
1 pound bulk sausage
1 small onion chopped
1 teaspoon minced garlic
2/3 cup seasoned bread crumbs
½ cup plus 2 tablespoons shredded parmesan cheese
1 egg, beaten
½ teaspoon salt
½ cup water
Cut the zucchini length wise. Remove and discard the seeds. Scrape out the pulp, leaving about a ¼ inch of the shells and then chop the pulp. In a large skillet, brown the sausage. Add the onion, garlic, and the chopped zucchini pulp and cook about 5 minutes. Remove from heat and mix in the bread crumbs, the ½ cup of cheese, and the egg. Sprinkle each zucchini shell with the salt. Fill each shell evenly with the meat mixture. Sprinkle with the remaining cheese. Place the shells in an ungreased baking dish. Pour the water into the bottom of the dish. Cover the entire dish with foil and bake at 350 degrees for 15 minutes. Uncover and bake another 15 minutes or until the zucchini shells are tender.