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Savory Stuffed Zucchini Boats with Italian Sausage

savory stuffed zucchini boats - featured image
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A quick and easy dinner recipe featuring zucchini boats stuffed with a savory mixture of Italian sausage, mozzarella, and fresh herbs, baked to golden perfection.

Ingredients

Scale
  • 4 medium zucchinis, halved lengthwise and hollowed
  • 1 pound sweet or spicy Italian sausage, casing removed
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup diced tomatoes, drained if watery
  • 1 cup shredded part-skim mozzarella cheese
  • 1/4 cup finely grated Parmesan cheese
  • 2 tablespoons chopped fresh basil (optional)
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Wash and halve each zucchini lengthwise. Using a spoon, gently scoop out the seeds and some flesh to create boats, leaving about 1/4 inch of flesh around the edges. Finely chop the scooped flesh and set aside.
  3. Heat 1 tablespoon olive oil in a sauté pan over medium heat. Add the Italian sausage, breaking it up with a wooden spoon. Cook until browned and cooked through, about 6-8 minutes. Transfer the cooked sausage to a bowl, leaving the pan drippings.
  4. Add the remaining 1 tablespoon olive oil to the pan. Sauté the diced onion until translucent, about 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  5. Add the chopped zucchini flesh and diced tomatoes to the pan. Cook for 3-4 minutes to evaporate excess moisture. Season with salt, pepper, and optional red pepper flakes.
  6. Return the cooked sausage to the pan and mix well. Remove from heat, then fold in chopped basil, half of the mozzarella, and all the Parmesan cheese.
  7. Arrange the hollowed zucchini halves on a baking sheet. Spoon the sausage mixture evenly into each boat, packing gently. Sprinkle the remaining mozzarella over the tops.
  8. Bake in the preheated oven for 20-25 minutes until the zucchini is tender and the cheese is bubbly and golden.
  9. Let the boats rest for 5 minutes before serving.

Notes

If zucchini releases too much moisture, drain the filling before stuffing. Avoid overcrowding the pan when browning sausage to prevent steaming. Broil for last 2 minutes for a golden crust but watch closely to avoid burning. Let boats rest after baking to firm up filling and meld flavors. Can be made ahead and refrigerated for up to 24 hours before baking. Freezes well wrapped in foil for up to 2 months.

Nutrition

Keywords: stuffed zucchini boats, Italian sausage, mozzarella, easy dinner, baked zucchini, savory zucchini recipe

Find it online: https://grubella.com/savory-stuffed-zucchini-boats-with-italian-sausage-easy-recipe-for-dinner-2/