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Stuffed Zucchini Boats with Italian Sausage

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A cozy and satisfying dish featuring zucchini boats stuffed with spiced Italian sausage, sautéed veggies, and melted cheese, perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 4 medium zucchinis, halved lengthwise and scooped out
  • 1 pound Italian sausage, casing removed (mild or spicy)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium bell pepper, finely diced (red or green)
  • 1 cup tomato sauce (240 ml), preferably marinara or homemade
  • 1 ½ cups shredded mozzarella cheese (about 150g)
  • ½ cup grated Parmesan cheese (about 50g)
  • 1 teaspoon fresh basil or Italian seasoning, chopped or dried
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil or nonstick spray.
  2. Wash and halve the zucchinis lengthwise. Using a spoon, carefully scoop out the seeds and some flesh to create boats about ½ inch (1.25 cm) thick walls. Set aside the scooped flesh for the filling.
  3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and diced bell pepper; sauté for about 4 minutes until softened.
  4. Add the garlic and cook for another 30 seconds until fragrant.
  5. Add the Italian sausage, breaking it up with a spoon, and cook for 6-8 minutes until browned and cooked through, stirring occasionally.
  6. Chop the reserved zucchini flesh finely and stir it into the skillet along with the tomato sauce and Italian seasoning. Simmer for 5 minutes to let flavors meld. Season with salt and pepper.
  7. Spoon the sausage mixture evenly into each zucchini half, pressing gently to fill. Sprinkle the top with mozzarella and Parmesan cheese.
  8. Place the filled zucchini boats in the prepared baking dish. Bake uncovered for 20-25 minutes, or until the cheese is bubbly and golden brown.
  9. Let the boats cool for 5 minutes before serving. Garnish with fresh basil if desired.

Notes

If zucchini release a lot of water, drain excess liquid halfway through baking to prevent sogginess. Use a melon baller or small spoon for neat scooping. For extra crisp cheese topping, broil for 1-2 minutes at the end but watch carefully to avoid burning. Can be made dairy-free by substituting vegan cheese or nutritional yeast. Assemble ahead and refrigerate or freeze before baking.

Nutrition

Keywords: stuffed zucchini boats, Italian sausage, zucchini recipe, easy dinner, comfort food, baked zucchini, mozzarella cheese, low-carb, gluten-free

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