Zucchini boats stuffed with turkey sausage and topped with cheese
Row, row, row your zucchini boat, gently down the….yeah. I’m sorry if that song is in your head now. It was in my head the entire time I was making these. Could not stop humming it.
So besides rowing a boat, you know what I wanted to do this weekend? Jump in an ice box.
This weather front called a derecho decided to descend itself upon the Washington D.C. area, cutting power to almost 8 million people — all while it was 13498 degrees out. To say this weekend was unexpected is an understatement. It was a really random storm. No one really knew it was supposed to happen. It happened so fast. I literally had just gotten out of the shower and settled into bed to watch my DVR’d Pregnant in Heels (YES! Please tell me you watch Rosie Pope too) when the lights flickered. Then everything was fine for 2 minutes and then the power completely cut out and there was CRAZY wind outside. Like hurricane sounding wind. I ran downstairs and Jason and I huddled in the living room like a bunch of scaredy cats. The next 30 minutes was something I’ve never experienced before. The sky was lit up and it was like a strobe light party in the sky. I have NEVER seen so much lightning in my life. And then the thunder came and then within 30-45 minutes, the storm was gone.
But we were left with no power. Luckily it was already 11:30 at night so we just went to bed but I was praying that I’d wake up to power. Nope. We packed up overnight bags and headed to my parent’s house (30 minutes away, they got hit with the storm too but they didn’t get their power knocked out) for the day and night. We didn’t know when power was going to be back and it was supposed to be 100+ degrees that day. Wasn’t really in the mood to sit in a sauna all day, ya know?
Long story short, we spent the night at my parent’s house and crossed our fingers driving back home today to hope to find power restored in our neighborhood. Jason and I both had that nasty pit feeling in our stomachs that we wouldn’t have power. They were estimating places up to a week without power. Anyway, we came home, pressed the garage door button and IT OPENED. Oh my god. The things you take for granted.
Don’t take these zucchini boats for granted. They’re da bomb diggity. Easy to make and so flavorful. They’re healthy and filling. Hearty and full of flavor. You’ll just love them. Maybe after building these boats, you’ll be so enthralled that you’ll go build yourself an actual boat! In that case, where’s my invite?
- 3 large zucchini, halved lengthwise and flesh cleaned out halfway
- 3 turkey sausage links
- ½ yellow onion, diced
- 4 ounce button mushrooms, sliced
- 1 cup tomato puree
- Salt and pepper, to taste
- Shredded cheese, any kind to sprinkle on top
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Preheat oven to 350 °F. Grease a large baking sheet, set aside.
- In a large skillet over medium high heat, brown the turkey sausage until all cooked through, about 5-7 minutes. Then throw in the onions and mushrooms and cook until soft. Pour the tomato puree in and let simmer for 5 minutes. Salt and pepper, to taste.
- In the meantime, while filling is simmering, take your zucchini and cut the ends off and cut in half, lengthwise. Take a spoon and scrape out the insides, but keep some flesh in there so the boats don't collapse. It's up to you whether or not you want to throw in the scraped out flesh into the filling, I didn't.
- When filling is done, gently spoon the filling into the boats you just made. Place in prepared baking sheet side by side.
- Sprinkle a heaping amount of cheese on top and bake for 30 minutes.
- Serve immediately.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.