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Sausage Marinara Zucchini Boats

  • 1 1/4 cups marinara sauce, preferably homemade with beautiful Roma tomatoes from Earth Spring or Lark Rise
  • 4 medium zucchini from Three Springs, Earth Spring, or Rex
  • 1 tsp oil
  • 1/2 small onion, finely diced, from Earth Sprin or Everblossom
  • 3 cloves garlic, from Piney Mountain crushed
  • 1/2 cup diced bell pepper from Earth Spring, Lark Rise, Everblossom or Rex
  • Sweet or Hot Sausage, preferably Italian spiced from North Mountain or Pecan Meadows, removed from casing 
  • 1/2 cup mozzarella, shredded, from Sunset Valley
  • 8 tsp grated cheese, such as Tommes, Talligenator or Stinky Elf, from Keswick Creamery


Bring a large pot of water to boil.

Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop zucchini halves in boiling water and cook 1 minute. Remove from water.

Place 1/4 cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up. 

In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until almost browned, add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 5 minutes.

Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage mixture, pressing firmly. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of grated Keswick cheese. Cover with foil andbake 35 minutes until cheese is melted and zucchini is cooked through.

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