Zucchini Boats stuffed with fresh zucchini, turkey sausage, tomatoes, herbs, panko and two types of cheese! A delicious recipe that’s perfect for summer.When summer rolls around zucchini boats are a must on the dinner menu, especially when we hit mid summer and there is a plethora of zucchini to be used up.You can only eat so much sautéed zucchini then it’s time to move onto something more exciting like these! They are brimming with fresh Italian flavors and the sausage makes them perfectly filling.They’re easy to make, the only tedious part is removing the centers to create the boat shapes, but once you get the hang of it it’s a breeze.They’re definitely worth the extra little bit of effort.This recipe turns bland zucchini into something worthy of dinner praises.Looking for another great way to use up zucchini? Try my Chocolate Chip Zucchini Bread for dessert!Sausage Zucchini Boats Ingredients and Possible SubstitutesZucchini: Look for those even in size, about 8 – 9 oz each.The should be big enough to hollow out and add filling, but not too large or you won’t be able to fit them in the baking dish.Olive oil: Another oil such as avocado oil will work fine here.Italian turkey sausage: Italian pork sausage can be used instead, just drain of excess fat after browning.Garlic: In a pinch 1 tsp granulated garlic will work in this recipe.Yellow onion: Red onion would work here too.Canned diced tomatoes: I like the petite cut for a more uniform size throughout but r

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