Ingredients:

  • 4 medium Zucchini (Courgettes)
  • 2 Tbsp Extra Virgin Olive Oil (plus extra for drizzling)
  • ½ tsp Fine Sea Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 500g (1 lb) Mild or Sweet Italian Sausage, casings removed
  • 1 small Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 120 ml (½ cup) Reserved Zucchini Flesh, finely chopped
  • 60 ml (¼ cup) Dry White Wine or Chicken Stock (optional, for deglazing)
  • 60 g (½ cup) Grated Parmesan Cheese (plus extra for topping)
  • 60 g (½ cup) Panko Breadcrumbs (or regular dry breadcrumbs)
  • 2 Tbsp Fresh Basil, chopped
  • 1 Tbsp Fresh Oregano or Marjoram, chopped
  • 1 large Egg, lightly beaten
  • 100 g (1 cup) Shredded Low-Moisture Mozzarella Cheese
  • Optional: 2 Tbsp Marinara Sauce (per boat, spread on the bottom before filling)

Instructions:

  1. Preheat the oven to 190°C (375°F). Halve the zucchini lengthwise.
  2. Using a small spoon or melon baller, gently scoop out the inner flesh, leaving a sturdy ½-inch (1.2 cm) border around the edges and bottom. Do not pierce the skin!
  3. Finely chop the scooped zucchini flesh. Reserve 120 ml (½ cup) for the filling. (Optional tip: Squeeze the chopped flesh in a paper towel to remove excess moisture.)
  4. Place the zucchini halves cut-side up in the baking dish. Drizzle with 1 Tbsp olive oil, season with salt and pepper. Bake for 10 minutes while preparing the filling. (This par-cooks the zucchini and prevents a waterlogged final product.)
  5. Heat the remaining 1 Tbsp olive oil in the skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until fully browned. Drain off any excess grease.
  6. Add the diced onion to the skillet and cook until softened (about 3 minutes). Add the minced garlic and reserved zucchini flesh. Sauté for 2 minutes.
  7. Optional: Pour in the white wine or stock, scraping up any browned bits from the bottom of the pan. Cook until the liquid has mostly evaporated. Remove the skillet from the heat.
  8. Transfer the sausage mixture to a large bowl. Add the Parmesan cheese, Panko breadcrumbs, fresh herbs (basil, oregano), and the beaten egg. Mix thoroughly until the filling is uniform and holds together well. Taste and adjust seasoning (salt and pepper).
  9. Remove the par-cooked zucchini from the oven. If using, spread a thin layer of marinara sauce inside each boat. Generously spoon the sausage filling into each zucchini half, pressing gently to compact it slightly.
  10. Sprinkle the shredded mozzarella and a little extra Parmesan over the top of the filling.
  11. Return the dish to the oven. Bake for 20–25 minutes, or until the zucchini is tender when pierced with a fork and the sausage filling is bubbling hot (internal temperature should be 74°C / 165°F).
  12. If the cheese hasn't browned, briefly switch the oven to the grill (broiler) setting for the final 60 seconds, watching carefully to avoid burning. Serve immediately.