Zucchini Boats with Sausages, Cheese and Herbs
by Editorial Staff
Oven-baked squash boats are one of the most popular summer dishes. Its huge plus is the innumerable number of fillings with which these very boats can be stuffed. Today we will prepare original “boats” with sausages, cheese, herbs and eggs. Zucchini boats are cute, juicy and very tasty!
Cook: 50 mins
Servings: 2
Ingredients
- Young zucchini – 2 pcs. (500 g)
- Sausages – 4 pcs.
- Hard cheese – 80 g
- Egg – 1 pc.
- Fresh dill – a few branches (5 g)
- Fresh spinach – a few leaves (10 g)
- Salt to taste
- Ground black pepper – to taste
Directions
- Prepare the required ingredients.
- Wash young zucchini, dry with a paper towel and trim the edges. Cut the zucchini in half lengthways.
- Remove the inner part from the zucchini halves so that you get boats. For this, it is convenient to use a noisette spoon or a regular teaspoon.
- Place the squash boats in a baking dish.
- Rinse and dry spinach leaves and dill. Coarsely chop the dill.Grate hard cheese on a coarse grater. Turn on the oven to heat up to 180 degrees.
- In the bowl of a blender or food processor, combine spinach, dill, raw egg, cheese, 1/4 zucchini pulp, salt and black pepper.
- Grind everything to a crumb-gruel state.
- Stuff the squash boats with prepared minced meat.
- Peel the sausages. On each sausage, make cross-shaped cuts along the entire length. Place the sausages in the courgette boats, cut upwards, pressing lightly into the filling.
- Bake zucchini boats in an oven preheated to 180 degrees for about 30 minutes.
- Zucchini boats with sausages are ready.
- Serve hot zucchini boats with an unusual filling as a separate dish to the table.
Bon Appetit!
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