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Smoked Italian Sausage Ricotta Zucchini Boats

This recipe comes from The Kitchen Whisperer, Lori Monte, and it’s a great dish for the Yoder Smokers Wood-Fired Oven. “I’ve been making Smoked Italian Sausage Ricotta Zucchini Boats for years but nothing prepared me for the unbelievable flavor profile it took one when it was smoked.” – Lori Monte, The Kitchen Whisperer


Recipe from thekitchenwhisperer.net
https://www.instagram.com/thekitchenwhisperer

INGREDIENTS

  • 3 medium zucchini
  • 1 1/2 cups cooked Italian sausage crumbles
  • 1 cup ricotta, drained well
  • 1 cup mozzarella, freshly shredded and divided
  • 1/2 cup parmesan, freshly grated
  • 1 1/2 Tablespoons Chupacabra Italian seasoning
  • 1/2–3/4 cup marinara

INSTRUCTIONS

  1. Preheat the Yoder Smokers YS640 to 375F with the pizza oven accessory set up inside. In a bowl mix together the ricotta, parmesan, half of the mozzarella, and the Chupacabra Italian Seasoning. It should be thick and scoopable. Set it aside.
  2. Prepare the zucchini by cutting them in half and hollowing out the centers leaving a well. Do not go through the bottom or sides. If necessary, slightly shave the underside of the zucchini to allow it to sit flat on the pan.
  3. To fill, add a mini cookie scoop full of the cheese filling to the boat leaving about a 1″ space in between. For the size of my zucchini, I was able to get 3 scoops. Next, add the cooked crumbled Italian sausage in between the cheese scoops.
  4. Lastly, spoon over the marinara and top with the remaining mozzarella. Pop the tray into the pizza oven and bake for 20-23 minutes, turning halfway in the cooking process.
  5. Remove from the oven, plate, and enjoy!
256 Views | 0 Comments

Smoked Italian Sausage Ricotta Zucchini Boats

This recipe comes from The Kitchen Whisperer, Lori Monte, and it’s a great dish for the Yoder Smokers Wood-Fired Oven. “I’ve been making Smoked Italian Sausage Ricotta Zucchini Boats for years but nothing prepared me for the unbelievable flavor profile it took one when it was smoked.” – Lori Monte, The Kitchen Whisperer


Recipe from thekitchenwhisperer.net
https://www.instagram.com/thekitchenwhisperer

INGREDIENTS

  • 3 medium zucchini
  • 1 1/2 cups cooked Italian sausage crumbles
  • 1 cup ricotta, drained well
  • 1 cup mozzarella, freshly shredded and divided
  • 1/2 cup parmesan, freshly grated
  • 1 1/2 Tablespoons Chupacabra Italian seasoning
  • 1/2–3/4 cup marinara

INSTRUCTIONS

  1. Preheat the Yoder Smokers YS640 to 375F with the pizza oven accessory set up inside. In a bowl mix together the ricotta, parmesan, half of the mozzarella, and the Chupacabra Italian Seasoning. It should be thick and scoopable. Set it aside.
  2. Prepare the zucchini by cutting them in half and hollowing out the centers leaving a well. Do not go through the bottom or sides. If necessary, slightly shave the underside of the zucchini to allow it to sit flat on the pan.
  3. To fill, add a mini cookie scoop full of the cheese filling to the boat leaving about a 1″ space in between. For the size of my zucchini, I was able to get 3 scoops. Next, add the cooked crumbled Italian sausage in between the cheese scoops.
  4. Lastly, spoon over the marinara and top with the remaining mozzarella. Pop the tray into the pizza oven and bake for 20-23 minutes, turning halfway in the cooking process.
  5. Remove from the oven, plate, and enjoy!
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