These yummy boats are a pretty and easy veggie-centric way to use up an excess of zucchini in late summer. They are super flavorful and light, but filling. My Slow Chunky Tomato Sauce has ground beef in it, but these would also be excellent filled with sauce made with un-cased and cooked hot or sweet Italian sausage.
Italian Zucchini Boats
- 1 medium zucchini, washed, halved, and seeds scooped out
- 1 & 1/2 cups tomato sauce (like Slow Chunky Tomato Sauce)
- 1 cup grated fresh parmesan
- extra virgin olive oil
- salt and pepper to taste
Pre-heat the oven to 350 degrees. Place the zucchini halves, empty side up, on a jelly roll pan lined with aluminum foil to catch drips. Baste zucchini lightly with olive oil and sprinkle with salt and pepper. Bake the zucchini halves, empty, for 15 minutes. Meanwhile, gently heat the sauce in a pan. Remove the zucchini from the oven and fill with sauce and cover with grated parmesan. Bake another 30-35 minutes until hot, soft, and bubbly. Serve with crusty bread.