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!
Italian Inspired Zucchini Boats
- 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.