06/18/2026
The "WOW" to these zucchini boats is scooping out wells and filling them, then creating little bites that are easy to serve and eat! 🚤😋
INGREDIENTS
6 oz (175 g) bulk mild Italian sausage
1/2 cup (125 mL) seasoned croutons
1/2 jar (7 oz) roasted red bell peppers (6 tbsp/90 mL), drained and patted dry
1/4 cup (50 ml) loosely packed fresh basil leaves
1 garlic clove
1 1/2 oz (45 g) fresh Parmesan cheese (3/4 cup/175 mL grated)
Canola oil for spraying zucchini
3 medium zucchini
DIRECTIONS
In Small Batter Bowl, microwave Italian sausage, uncovered, on HIGH about 3 minutes, stirring with Mix ‘N Chop halfway through cooking. Drain sausage.
Process croutons, bell peppers, basil and garlic pressed with Garlic Press in Manual Food Processor until finely chopped.
Grate Parmesan with Microplane® Adjustable Fine Grater.
Add crouton mixture and ⅔ cup (150 mL) of the cheese to batter bowl with Italian sausage. Mix well. (Reserve remaining cheese.)
Cut off ends of zucchini. Cut zucchini in half lengthwise. Peel a thin slice from rounded bottoms of zucchini halves with Serrated Peeler to create a flat base.
Using loop end of Core & More, scoop 4 wells along the length of each zucchini half, about ½-in. (1-cm) deep (see Cook’s Tips).
Preheat Executive Double Burner Grill, over medium heat 3-5 minutes. Lightly spray both sides of zucchini with oil using Kitchen Spritzer. Place zucchini well-side down in pan. Cook 3-5 minutes or until grill marks appear. Using Large Chef’s Tongs, turn zucchini halves over.
Using Small Scoop, place one level scoop of bell pepper mixture into each well of zucchini. Cook an additional 3-5 minutes or until zucchini are crisp tender. Sprinkle with remaining cheese.
Using Slotted Turner, remove zucchini to cutting board. Cut zucchini in between wells into 24 pieces.
Yield:
24 servings of 1 appetizer
Nutrients per serving:
Calories 40, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 90 mg, Carbohydrate 2 g, Fiber 0 g, Protein 2 g
Cook's Tips:
When scooping the wells, be sure to leave the bottom of the zucchini intact.
To make this recipe vegetarian, omit the Italian sausage. Use 1 whole jar of roasted red peppers and add 1/3 cup (75 mL) of chopped black olives to the filling instead
