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Italian Sausage Stuffed Zucchini Boats

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  • Yields: 4 Servings
  • Cook time: 20 minutes
  • Prep time: 10 minutes


  • 4 zucchini, cut lengthwise
  • 1 pound Italian sausage
  • 2 cloves garlic, minced
  • 1 small can Italian-style diced tomatoes, drained
  • 16 ounces mozzarella cheese
  • 1 small bunch of basil leaves, chopped for garnish


  1. Slice the tips off the zucchini and then slice lengthwise. Remove the inner part of the zucchini with a spoon or melon baller so there is a place to add the stuffing.
  2. Load Kingsford® Charcoal with Hickory into your Masterbuilt Gravity Series 800 Griddle, set temperature to 425°F.
  3. Add zucchini boats to warming rack.
  4. Add Italian sausage, garlic, and tomatoes to griddle. Stir to combine. Cook through.
  5. Scoop sausage mixture into zucchini boats on warming rack. Top with mozzarella cheese.
  6. Cook for an additional 10–15 minutes or until the cheese has melted, the zucchini is fork tender, and Italian sausage reaches an internal temperature of 160°F.
  7. Garnish with fresh basil, serve immediately.

For safe meat preparation, reference the USDA website.

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