Italian Zucchini Boats

This recipe, although loaded with Italian flavors is really a Cedar Oak Farms inspired recipe. Because it takes you through the market one product at a time and creates a savory risotto and sausage filling that is then topped with plenty of cheese and baked to perfection. You even get to eat the dishes!

From COFarms Garden:
Onion, purple bell pepper, kale, zucchini, parsley.

From the Market:
Ludwig Farmstead Creamery’s Kickapoo Cheese is very similar to parmesan both in texture and taste. I have made that my go to hard cheese!
Whispering Hen’s Sweet and Sassy Sage Sausage. A sweet Italian sausage complements this dish best.!
Cedar Oak Farms Spaghetti Seasoning. Filled with basil, oregano, garlic, onion, and a few spices to bring that authentic Italian home kitchen to your table!

Zucchini Boats

Italian Inspired Zucchini Boats

Cedar Oak Farms
Prep Time 10 mins
Cook Time 30 mins
Bake Time 25 mins
Course Main Course
Cuisine Italian
Servings 4


  • 4 tablespoons butter, divided
  • 1 small onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 medium purple bell pepper, chopped
  • 2 1/2 cups chicken broth
  • 2 1/2 cups water
  • 1 1/2 cups uncooked Arborio rice
  • 1/2 cup white wine
  • 1/2 cup kale, chopped
  • 1 cup hard cheese, shredded, use Parmesan, Romano, or Kickapoo!
  • 1 pound Italian sweet sausage
  • 4 medium zucchini
  • 1 teaspoon COFarms Spaghetti Seasoning
  • Fresh parsley, chopped


  • Melt 2 tablespoons butterin 3-quart saucepan over medium heat until sizzling. Add onion and garlic; sauté 3-4 minutes or until onions just begin to soften. Add bell pepper; cook 4-5 minutes or until mushrooms are softened. Remove mixture from saucepan; keep warm.
  • Wipe out the pan with a paper towel. Add the chicken broth and water and combine; cook over medium heat until mixture comes to a simmer.
  • Meanwhile, in a large skillet cook the sausage over medium-high heat until no longer pink, about 5 minutes. Using the back of a spoon break up sausage as it cooks. Drain sausage and set aside, keep warm.
  • Wipe the skillet out with a paper towel. Melt the remaining 2 tablespoons butter in skillet over medium heat until sizzling. Add rice; stir until well coated. Continue cooking 3-4 minutes or until rice is toasted. Pour the wine into a liquid measuring cup. Now add another 1/2 cup wine into a glass. Drink one and pour the other into the rice. 😉 Cook, stirring occasionally until wine is absorbed. Add hot broth mixture, 1/2 cup at a time, and up to 4 cups, stirring occasionally after each addition, until liquid is absorbed. Add additional broth mixture, if necessary, until rice is tender.
  • Stir in kale and cheese; cook until kale wilts and cheese is melted. Add the veggies and sausage. Season with salt, if desired. And always desire! The secret to restaurant dishes — butter, more butter, and salt!
  • Cut the zucchini in half lengthwise, then trim off the stem ends. Use a spoon to carefully scoop the flesh out of the zucchinis.
  • Sprinkle the spaghetti seasoning over the zucchini shells and arrange in a baking dish. You really do not need anything else. The salt and pepper are already there. All the spice you need is right there!
  • Spoon the risotto mixture evenly into the zucchini shells, then top with the additional hard cheese.
  • In a preheated 400°F oven, bake for 25 minutes, or until zucchini is tender and cheese is melted and golden brown.
  • Sprinkle with parsley, then serve.


Making risotto is a process, but an easy process. Just a lot of adding and stirring. Your family does not need to know that. Send them out of the kitchen, pour yourself some more wine, and enjoy some alone time. If they walk in be sure to wipe a brow. They will think you are slaving away, just remember to hide the cork.
Keyword Pork, Spaghetti Seasoning
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