Print

Savory Stuffed Zucchini Boats with Italian Sausage and Cheese

stuffed zucchini boats - featured image
Print Recipe

These savory stuffed zucchini boats combine juicy Italian sausage, melty cheese, and tender zucchini for a quick, easy, and delicious meal perfect for casual dinners or family gatherings.

Ingredients

Scale
  • 4 medium-sized zucchinis, halved lengthwise and scooped out
  • 1 lb ground Italian sausage (mild or spicy)
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup tomato sauce
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 tsp Italian seasoning (oregano, basil, thyme, rosemary blend)
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • A handful fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Wash and dry the zucchinis. Cut each one lengthwise and scoop out the center flesh carefully, leaving about ¼-inch thick walls to keep the boat sturdy. Set the scooped flesh aside.
  3. Heat olive oil in a skillet over medium heat. Add chopped onion and garlic; sauté until softened and fragrant, about 3-4 minutes.
  4. Add ground Italian sausage, breaking it up with a spatula. Cook until browned and no longer pink, about 7-8 minutes.
  5. Chop the reserved zucchini flesh finely and stir it into the sausage mixture. Season with Italian seasoning, salt, and black pepper.
  6. Pour in the tomato sauce and simmer until the mixture thickens slightly, about 5 minutes.
  7. Arrange the hollowed zucchinis in a baking dish. Spoon the sausage mixture evenly into each boat, pressing down lightly.
  8. Top each boat with shredded mozzarella and a sprinkle of Parmesan. Drizzle a little olive oil over the top.
  9. Bake in the preheated oven for 20-25 minutes, until zucchini is tender and cheese is bubbly and golden. For a crispier top, broil for the last 2 minutes, watching closely.
  10. Remove from oven, let cool for 5 minutes, then sprinkle chopped parsley over the top. Serve warm.

Notes

Do not overcook zucchini shells before filling to avoid mushiness. Brown sausage well to develop flavor and reduce grease. Season filling gradually and taste as you go. Drain excess liquid or fat if filling seems watery. Use a mix of mozzarella and Parmesan for best flavor and meltiness. For a crispier top, broil for last 2 minutes but watch closely to prevent burning.

Nutrition

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

Find it online: https://clunkcook.com/savory-stuffed-zucchini-boats-with-italian-sausage-and-cheese-recipe-easy-and-delicious/