Ingredients

The following ingredients have 6 Servings
  • 3 medium-large zucchini
  • 1-2 Italian sausage* (mild or hot)
  • 3 tablespoons olive oil (divided)
  • 2 eggs
  • 3 tablespoons bread crumbs
  • 1/4 cup mascarpone or double cream ((55 grams))
  • 1-2 pinches salt
  • 2 dashes pepper or hot pepper flakes if preferred
  • 1/4 teaspoon parsley flakes
  • 1 cup shredded firm mozzarella/ gruyere or fontal cheese ((120 grams))
  • 1/2 cup parmesan cheese freshly grated ((50 grams))
  • 1- 1 1/2 tablespoons olive oil
  • 2 tablespoons freshly grated parmesan cheese

Instruction

  • Pre-heat oven to 400F (200C). Lightly drizzle a medium size baking pan with 1 - 1 1/2 tablespoon of olive oil.
  • Trim the ends off the zucchini, then cook in salted boiling water for approximately 10-15 minutes (tender but not mushy) then drain and emerge in cold water. When cool enough to handle slice down the middle lengthwise and remove the pulp with a small spoon, chop the pulp and set aside. Place the zucchini boats cut side up on prepared baking pan.
  • In a small frying pan add 1 tablespoon of olive oil, remove the casing from the sausages and break into small pieces, fry until golden. Drain on a paper towel.
  • In a medium bowl gently mix together the zucchini pulp, Italian sausage, eggs, bread crumbs, mascarpone, salt, pepper, parsley, mozzarella and parmesan.
  • Fill the zucchini boats with the mixture, sprinkle with parmesan cheese and drizzle with olive oil. Bake for approximately 20 minutes. Serve immediately. Enjoy.