Stuffed Zucchini Boats with Blue Cheese Dressing

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• 4 medium-sized zucchini  
• 2 tbsp. olive oil, divided
• Salt and pepper, to taste 
• 1 lb. Italian seasoned turkey sausage, crumbled* 
• 3 cloves garlic, minced 
• 1 cup yellow onion, chopped 
• 1 can petite diced tomatoes, drain off 2 tbsp. of the liquid 
• 2 tsp. Italian blend seasoning
• 2/3 cup panko breadcrumbs, divided
• 1/2 cup mozzarella, shredded
• 2/3 cup parmesan cheese, finely shredded, divided
• Fresh parsley, chopped 
• Toby’s Blue Cheese Dressing & Dip

*Can sub for pork, chicken, or vegetarian sausage

Gather all ingredients. Heat oven to 400 degrees F. Grease a 13” x 9” baking dish with cooking spray or butter.

To prepare the zucchini boats, use a spoon to scoop the centers from the zucchini while leaving a 1/4″ rim on all sides to create boats. Drizzle with 1 tablespoon olive oil, then season with salt and pepper. Bake in the oven for 15 minutes.

Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté for 3 minutes. Add crumbled sausage and cook through. In the last minute of cooking, add the minced garlic. 

Remove the sausage mixture from heat. Stir in diced tomatoes, 1/3 cup panko bread crumbs, and Italian seasoning. 

Sprinkle 1/3 cup parmesan over empty zucchini boats. Next, divide sausage filling among the zucchini boats.

In a small mixing bowl stir together the mozzarella cheese, remaining 1/3 cup parmesan, and remaining 1/3 cup panko bread crumbs. Sprinkle mixture over zucchini boats.

Bake in the oven until tender, around 10-15 minutes depending on the size of your zucchini. 

Sprinkle with parsley and serve warm paired with Toby’s Blue Cheese Dressing. Enjoy your Stuffed Zucchini Boats!