Print

Savory Stuffed Zucchini Boats with Italian Sausage

savory stuffed zucchini boats - featured image
Print Recipe

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

Ingredients

Scale
  • 4 medium zucchinis
  • 1 pound (450g) Italian sausage (mild or spicy)
  • 1 cup (100g) shredded mozzarella cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) crushed tomatoes
  • 1 tablespoon olive oil
  • 1 teaspoon dried Italian herbs (basil, oregano, thyme)
  • Salt and pepper to taste
  • Fresh parsley or basil for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Wash and dry the zucchinis. Slice each in half lengthwise, then use a spoon to carefully scoop out the center flesh, leaving about a 1/4-inch (0.6 cm) border all around. Keep the scooped zucchini flesh in a bowl for the filling.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Remove sausage from casing if needed, crumble it into the pan. Cook until browned and cooked through, about 6-8 minutes, breaking up the meat with a spatula as it cooks.
  5. Stir in the reserved zucchini flesh and crushed tomatoes. Cook for 4-5 minutes until the mixture softens and thickens slightly. Season with dried Italian herbs, salt, and pepper to taste.
  6. Remove the skillet from heat and stir in the Parmesan cheese.
  7. Place zucchini halves in your baking dish, cut side up. Spoon the sausage mixture evenly into each boat, packing it lightly.
  8. Sprinkle shredded mozzarella generously over each stuffed zucchini half.
  9. Bake uncovered for 20-25 minutes, until the zucchini is tender and the cheese is golden and bubbly.
  10. Sprinkle with fresh parsley or basil before serving.

Notes

Salting the hollowed zucchini halves and letting them sit for 10 minutes before patting dry helps draw out excess moisture to avoid sogginess. Watch the cheese carefully in the last few minutes of baking to prevent burning; cover with foil if needed. Let the stuffed boats rest for 5 minutes after baking to help the filling set and flavors meld. For a vegetarian version, substitute sausage with sautéed mushrooms or plant-based sausage. Freeze unbaked stuffed boats in a single layer and bake from frozen, adding 10-15 minutes to cooking time.

Nutrition

Keywords: stuffed zucchini boats, Italian sausage, mozzarella, easy dinner, low-carb, gluten-free, summer recipe, savory zucchini

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