Sausage and Bacon-Stuffed Zucchini Boats

These stuffed zucchini boats are filled with a hearty mixture of sausage and bacon, then topped with plenty of yummy cheese. The best part is that you can do it all on the stovetop—no need to heat the oven on these hot summer days. It’s an easy, low-carb meal that the whole family will enjoy.

Did you know that August 8th is National Zucchini Day? We found it fitting to create a great recipe using this late mid-summer veggie!

Stuffed zucchini boats are not a new idea. In fact, they’ve been around for a long time. The recipes vary from family to family, and we wanted to share ours with you:

Ingredients

• 4 medium zucchini, cut lengthwise

• 1/2 tsp dried Italian seasoning

• Salt and pepper to taste

• 2 tsp olive oil, divided

• 1 lb. Hot Italian sausage, casings removed

• 4 strips bacon

• 1/2 cup onion, finely diced

• 1 tsp minced garlic

• 2 cups marinara sauce

• 1/4 cup mozzarella cheese, shredded

• 1 tbsp parsley, chopped

• Cooking spray

Directions

1. Preheat the Swiss Diamond Grill pan over medium-high heat.

2. Trim off the stem ends of the zucchini. Use a spoon to carefully scoop out the flesh to create a “boat.”

3. Sprinkle zucchini boats with Italian seasoning, salt and pepper. Brush with 1 tsp olive oil and place skin-side up on the grill pan.

4. Grill for 4–5 minutes or until grill marks form and the flesh is starting to soften. Flip and cook the other side in the same manner. Remove from the pan and set aside.

5. Heat the remaining 1 tsp olive oil in a large Swiss Diamond sauté pan over medium-high heat.

6. Add the sausage and bacon, cooking for 4–5 minutes, breaking up the meat with a spatula.

7. Add the onion and cook for an additional 4 minutes or until softened. Add the garlic and cook for 30 seconds.

8. Season the sausage and vegetable mixture with salt and pepper.

9. Pour the marinara sauce into the pan and bring to a simmer. Cook for 5 minutes.

10. Spoon the meat mixture evenly into the zucchini boats, then top with shredded cheese.

11. Place back in the sauté pan over a low heat and cover for 25 minutes, or until the zucchini is tender and the cheese is melted and golden brown.

12. Sprinkle with parsley and serve.