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Dinner recipe · from the recipe book

Italian Sausage-Style Stuffed Zucchini Boats with Roasted Roots

A garlicky, herby pork and tomato filling with Parmesan bakes in tender zucchini boats beside crisp-edged rosemary potatoes and sweet carrots.

Italian Sausage-Style Stuffed Zucchini Boats with Roasted Roots

Ingredients

  • 1 lb450 gGround pork, 84% lean
  • 4 medium780 gZucchinihalved lengthwise, centers scooped out and chopped
  • 3½ small600 gRed potatoescut into 1-inch chunks
  • 5 medium300 gCarrotscut into 1-inch pieces
  • 1 medium110 gYellow onionfinely chopped
  • 5 cloves15 gGarlicminced
  • 7 oz200 gDiced tomatoes, canned
  • ¼ cup30 gPlain dry breadcrumbs
  • ⅓ cup grated40 gGrated Parmesan
  • 2 tbsp30 gOlive oil
  • 1¾ tsp2 gDried rosemary
  • 2 tsp2 gDried oregano
  • ½ tsp1 gCrushed red pepper
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Toss the red potatoes and carrots with two-thirds of the olive oil, the dried rosemary, half the salt and half the ground black pepper; spread on one side of the sheet pan and roast 20 minutes.
  3. Meanwhile, heat the remaining one-third of the olive oil in a skillet over medium heat; cook the onion and the chopped zucchini centers 4 minutes, then add the garlic for 1 minute.
  4. Add the ground pork, dried oregano, crushed red pepper flakes, the remaining half of the salt and the remaining half of the ground black pepper; cook, breaking up the pork, until browned, about 6 minutes.
  5. Stir in the canned diced tomatoes and simmer 3 minutes until thick; take off the heat and stir in the breadcrumbs and half the Parmesan.
  6. Stir the potatoes and carrots, push them to one side, and set the zucchini halves cut side up on the open side of the pan; fill them with the pork mixture and sprinkle with the remaining half of the Parmesan.
  7. Roast 20 to 25 minutes until the zucchini is tender, the potatoes and carrots are browned and the filling reaches 160°F (71°C).
  8. Scatter the parsley over everything and serve.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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