Stuffed Zucchini Boats with Sausage and Cheese

Tender roasted zucchini boats, or stuffed courgettes, filled with sausage meat, caramelised onions, breadcrumbs, herbs and cheddar, then baked until golden and bubbling. Serve as a hearty main or side dish.

📝 Ingredients

• 4 large zucchini/courgette (whole, not halved)
• 220 grams (8oz) pork sausages (this equates to roughly four standard pork sausages (in the UK))
• 50 grams (1/2 cup) breadcrumbs (shop-bought or homemade)
• 100 grams (1 cup) grated cheddar cheese (or strong cheese of choice)
• 1 teaspoon dried herbs (like thyme or parsley, adjust to taste)
• 1/4 teaspoon salt
• 1 tablespoon oil for frying (like olive oil, vegetable oil, sunflower oil)
• 150 grams (1 cup) chopped red onion (or one large red onion)
• 2 teaspoons garlic paste (or two large, crushed cloves)
• 1 teaspoon sugar
• 2 tablespoons tomato paste (this is the thick concentrated paste usually found in a tube, small tin or sachet.)
• 100 grams (1 cup) grated cheddar (or strong cheese of choice)
• grated parmesan (optional)

👨‍🍳 Instructions

1. 1--- Prepare the courgettes and sausage ---
2. 2Line a large baking tray with parchment paper. Lightly oil the paper to help it lie flat.
3. 3Halve the zucchini/courgettes lengthways. For more even halves, place each one bendy side down before slicing.
4. 4Scoop out the centres using a spoon or melon baller, leaving about a 5mm/¼ inch border so the courgettes hold their shape once filled. Don’t scoop too deeply or the boats may collapse.
5. 5Dice the scooped-out courgette flesh into smaller pieces if needed, then set it aside for the filling.
6. 6Remove the skins from the sausages by scoring them lengthways with a small knife, then peeling away the casing.
7. 7Break the sausage meat apart with a fork and set aside.
8. 8In a large bowl, combine the breadcrumbs, grated cheese, herbs and salt. Stir to combine.
9. 9--- Making the stuffing ---
10. 10Preheat the oven to 200°C/390°F/gas mark 6.
11. 11Heat the oil in a large frying pan over medium-low heat. Add the onions and cook for about 5 minutes, until soft and translucent.
12. 12Add the garlic and sugar, then cook for another 2 minutes, stirring often, until the sugar has melted and the onions are lightly caramelised.
13. 13Add the sausage meat and tomato paste. Cook for about 2–3 minutes, stirring and breaking up the sausage with a spoon or spatula, until it loses its pink colour and looks crumbly.
14. 14Add the scooped-out courgette flesh to the frying pan.
15. 15Cook for about 5 minutes over medium-low heat, stirring often, until the courgette flesh has softened and most of the released moisture has cooked off. This helps stop the filling from becoming watery.
16. 16Add the warm sausage mixture to the bowl of breadcrumbs, cheese, herbs and salt. Stir until everything is well combined.
17. 17--- Fill and bake ---
18. 18Space the courgette halves out on the prepared baking tray, leaving enough room between each one for even heat distribution.
19. 19Fill the courgette boats with the stuffing mixture, mounding it gently rather than pressing it down too firmly. Sprinkle over the topping cheese.
20. 20Bake uncovered for 15 minutes, then cover loosely with foil and bake for another 20 minutes, until the courgettes are tender when pierced with a knife and the filling is hot and bubbling.
21. 21For extra colour, uncover for the last few minutes or place briefly under the grill/broiler. Watch closely so the cheese doesn’t burn.
22. 22Serve hot with a side salad or your main dish. Add black pepper and Parmesan for an extra cheesy finish, if you like.