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Savory Stuffed Zucchini Boats with Italian Sausage

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A quick and easy recipe featuring tender zucchini boats filled with a savory Italian sausage mixture, topped with melty mozzarella and Parmesan cheese. Perfect for a comforting dinner or meal prep.

Ingredients

Scale
  • 4 medium zucchinis, washed and halved lengthwise
  • 1 pound Italian sausage, casing removed (spicy or mild)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup tomato sauce
  • 1 cup shredded mozzarella cheese (about 100g)
  • 1/4 cup grated Parmesan cheese (about 25g)
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Red pepper flakes (optional, a pinch)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice each zucchini lengthwise and scoop out the seeds and soft flesh using a spoon or melon baller, leaving about 1/4 inch of flesh to keep the boats sturdy. Set the scooped flesh aside.
  3. Heat olive oil in a skillet over medium heat. Add chopped onion and garlic, sauté until translucent and fragrant, about 3-4 minutes.
  4. Add Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 7-8 minutes. Season with salt, pepper, and red pepper flakes if using.
  5. Chop the reserved zucchini flesh finely and stir it into the sausage mixture. Pour in the tomato sauce and cook for another 3-4 minutes to meld flavors and reduce excess moisture.
  6. Remove from heat and stir in half the mozzarella, Parmesan, and parsley.
  7. Place zucchini halves in a baking dish and spoon the filling evenly into each boat, packing gently to fill completely.
  8. Sprinkle the remaining mozzarella and Parmesan over the filled boats.
  9. Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes until cheese is golden and bubbly and zucchini is tender but not mushy.
  10. Let the boats cool for 5 minutes before serving. Garnish with extra fresh parsley if desired.

Notes

Salt zucchini halves and let sit for 10 minutes before scooping to reduce moisture and prevent soggy boats. Drain excess liquid from filling if needed. Use a mix of mozzarella and Parmesan for best texture and flavor. Filling can be prepared a day ahead and refrigerated. Avoid overcooking zucchini to keep boats tender but firm.

Nutrition

Keywords: stuffed zucchini boats, Italian sausage, easy dinner, low carb, gluten free, weeknight meal, cheesy zucchini

Find it online: https://milacook.com/savory-stuffed-zucchini-boats-with-italian-sausage-easy-recipe-for-dinner/