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Savory Stuffed Zucchini Boats with Italian Sausage

stuffed zucchini boats with italian sausage - featured image
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A quick and easy dinner recipe featuring Italian sausage and mozzarella stuffed inside tender zucchini boats, baked to golden perfection. Perfect for busy weeknights or dinner parties.

Ingredients

Scale
  • 1 pound Italian sausage, mild or spicy, casings removed
  • 4 medium zucchini (about 8 inches long), washed and halved lengthwise
  • 1 cup shredded mozzarella cheese (about 100g)
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup tomato sauce (120ml), marinara or homemade
  • 1/4 cup grated Parmesan cheese (about 25g), optional
  • 2 tablespoons extra virgin olive oil
  • A handful fresh basil, chopped
  • Salt and pepper to taste
  • Pinch of red pepper flakes, optional

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with about 1 tablespoon olive oil.
  2. Rinse and dry zucchini, then slice each in half lengthwise. Using a small spoon, scoop out seeds and some flesh to create hollow boats, leaving about 1/4-inch thick walls. Set scooped flesh aside.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté chopped onion until translucent, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant.
  4. Add Italian sausage, crumble and cook until browned and cooked through, about 7-8 minutes. Drain excess fat if needed.
  5. Chop reserved zucchini flesh finely and stir into sausage mixture. Pour in tomato sauce and season with salt, pepper, and red pepper flakes if using. Simmer 5 minutes until slightly thickened. Remove from heat and stir in chopped basil.
  6. Spoon sausage mixture evenly into zucchini boats, packing gently but not overfilling.
  7. Sprinkle shredded mozzarella and grated Parmesan evenly over stuffed zucchini.
  8. Bake in preheated oven for 25-30 minutes until zucchini is tender and cheese is bubbly and golden. Tent with foil if cheese browns too quickly.
  9. Let zucchini boats rest for 5 minutes before serving.

Notes

If zucchini is watery, salt the hollowed boats and let sit 10 minutes to draw out moisture, then pat dry before filling. Drain fat from sausage to avoid sogginess. Stir in fresh basil at the end for brightness. Leftovers reheat well in oven at 350°F for 15 minutes. Can be assembled ahead and refrigerated unbaked, adding a few extra minutes to baking time.

Nutrition

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

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