Print

Savory Stuffed Zucchini Boats with Italian Sausage

stuffed zucchini boats with italian sausage - featured image
Print Recipe

These savory stuffed zucchini boats combine spicy Italian sausage, tender zucchini, and gooey mozzarella for a quick, comforting meal perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • 4 medium zucchinis (6–8 inches long)
  • 1 pound Italian sausage (sweet or spicy)
  • 1 cup shredded mozzarella cheese (whole milk)
  • 1/2 cup grated Parmesan cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup marinara sauce
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh basil or parsley (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a casserole dish.
  2. Wash and dry the zucchinis. Slice them lengthwise into halves, then carefully scoop out the flesh, leaving about a 1/4-inch thick shell. Set the scooped flesh aside.
  3. Heat olive oil in a skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
  4. Add minced garlic and cook for 30 seconds until fragrant.
  5. Add Italian sausage, breaking it up with a spoon. Cook for 6-8 minutes until browned and cooked through. Drain excess fat if necessary.
  6. Chop the reserved zucchini flesh roughly and stir into the sausage mixture. Pour in marinara sauce, season with salt and pepper, and simmer for 3-5 minutes. Remove from heat.
  7. Stir in 1/2 cup shredded mozzarella and grated Parmesan cheese into the sausage mixture.
  8. Spoon the filling evenly into each zucchini half, packing lightly but leaving room for topping.
  9. Sprinkle the remaining 1/2 cup shredded mozzarella over each zucchini boat.
  10. Place stuffed zucchini on the baking sheet and bake for 20-25 minutes until zucchini is tender and cheese is bubbly and golden.
  11. Remove from oven and let cool for a couple of minutes. Garnish with chopped fresh basil or parsley before serving.

Notes

If zucchini boats release too much water during baking, drain excess halfway through to avoid sogginess. Do not overfill to prevent cheese spills. For a lighter version, substitute sausage with ground turkey or chicken. For dairy-free, use plant-based mozzarella and skip Parmesan or use nutritional yeast. Zucchini can be swapped with yellow squash if out of season.

Nutrition

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

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