2-Serving
Two-Cheese Sausage Zucchini Boats
with basil and balsamic glaze
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
Chef
Hannah Fenton
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 2 Zucchini
- 8 oz. Italian Pork Sausage
- 1 Roma Tomato
- 1 oz. Grated Parmesan Cheese
- 1 oz. Shredded Mozzarella
- ½ fl. oz. Balsamic Glaze
- ⅓ oz. Panko Breadcrumbs
- ¼ oz. Fresh Basil
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories480
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Carbohydrates20g
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Net Carbs16g
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Fat33g
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Protein31g
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Sodium1570mg
Recipe Steps
You Will Need
- Cooking Spray
- Salt
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Heat-Safe Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Don't feel like making boats? This meal can make a delicious skillet too. Just trim zucchini ends and cut into 1/4" slices. Cook in a medium non-stick pan over medium-high heat with 2 tsp. olive oil and 1/4 tsp. salt, stirring occasionally until lightly browned and tender, 6-8 minutes. Add to filling as desired and garnish with glaze and basil.
Trim zucchini ends, halve lengthwise, and use a spoon to scoop out insides.Core tomato and finely chop.Stem basil, stack leaves, roll into a long cylinder, and slice lengthwise to create very thin strips. -
2 Roast the Zucchini
Place zucchini, cut-side down, on prepared baking sheet. Evenly top with 1 tsp. olive oil and 1/4 tsp. salt.
Roast in hot oven until tender, but still crisp, 14-16 minutes.Carefully remove from oven and set aside. Preheat broiler.While zucchini roasts, continue recipe. -
3 Cook the Filling
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add Italian sausage to hot pan. Break up into smaller pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.Add tomatoes and a pinch of salt. Stir occasionally until tomatoes are slightly softened, 2-3 minutes.Remove from burner. Transfer filling to a heat-safe mixing bowl and stir in panko and grated cheese until combined. Filling will be hot! Use caution. -
4 Stuff the Zucchini
Carefully, flip zucchini cut-side up. Distribute filling evenly among zucchini halves.
Evenly top with shredded cheese. -
5 Broil Zucchini and Finish Dish
Broil under hot broiler until shredded cheese is melted and browned, 2-3 minutes.
Don't text and broil! Keep an eye on oven as cheese may burn easily under broiler.Carefully remove from broiler.Plate dish as pictured on front of card, topping zucchini boats with balsamic glaze (to taste). Garnish with basil. Bon appétit!
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