YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
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
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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
- 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.
- 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.
- 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.
- 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.
- Remove from the oven, plate, and enjoy!
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
- 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.
- 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.
- 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.
- 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.
- Remove from the oven, plate, and enjoy!
