Chicken Sausage-Stuffed Zucchini Boats

Name: Chicken Sausage-Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1.5 c Israeli couscous; 18 oz Italian chicken sausage; ½ cup Monterey Jack cheese; 1 unit Roma tomato; 1 oz Thai basil; 1 tbsp Tuscan Heat Spice; 5 tsp olive oil; pepper; salt; 3 oz tomato paste; 2 unit zucchini

.cook

👥 4 servings 📊 easy ⏱️ Prep Time: 15 minutes 🔥 Cook Time: 15 minutes source_chef: Michelle Doll Olson

🥘 Ingredients

Israeli couscous
1.5 c
Italian chicken sausage
18 oz
Monterey Jack cheese
½ cup
Roma tomato
1 unit
Thai basil
1 oz
Tuscan Heat Spice
1 tbsp
olive oil
5 tsp
pepper
salt
tomato paste
3 oz
zucchini
2 unit

🍳 Cookware

baking sheet
large pan
small bowl

1

![Step 1](step-1.avif) Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Trim and halve zucchini lengthwise; scoop out and discard seeds. Rub all over with a drizzle of olive oil , season with salt and pepper . Arrange cut sides down on a baking sheet . Roast on top rack until browned and tender, ⏱️ 15-20 minutes .

zucchini: 2 unit, olive oil: 5 tsp, salt, pepper
2

![Step 2](step-2.avif) Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add Italian chicken sausage and Tuscan Heat Spice . Cook, breaking up meat into pieces, until browned all over, ⏱️ 4-5 minutes (the sausage will finish cooking in the next step).

Italian chicken sausage: 18 oz, Tuscan Heat Spice: 1 tbsp
3

![Step 3](step-3.avif) Stir Israeli couscous , tomato paste , and 1½ cups water (2½ cups for 4 servings) into pan until combined. Bring to a simmer and cook until mixture has thickened, couscous is tender, and sausage is cooked through, ⏱️ 6-8 minutes . (TIP: If pan seems dry, add a splash of water.) Season generously with salt and pepper. Turn off heat.

Israeli couscous: 1.5 c, tomato paste: 3 oz
4

![Step 4](step-4.avif) Meanwhile, dice Roma tomato . Pick Thai basil leaves from stems; discard stems and roughly chop leaves. In a small bowl , combine tomato, half the basil, and a large drizzle of olive oil. Season with salt and pepper. Stir remaining basil into couscous mixture.

Roma tomato: 1 unit, Thai basil: 1 oz
5

![Step 5](step-5.avif) Remove zucchini from oven. Flip cut-sides-up, then stuff with as much couscous mixture as will fit. Nestle on top of remaining couscous mixture in pan. (TIP: If pan is not ovenproof, transfer everything to a baking dish at this point.) Sprinkle stuffed zucchini with Monterey Jack cheese . Return to top rack until cheese has melted, ⏱️ 1-2 minutes .

Monterey Jack cheese: ½ cup
6

![Step 6](step-6.avif) Top stuffed zucchini with tomatobasil mixture. Serve straight from the skillet or divide between plates.