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Savory Stuffed Zucchini Boats with Italian Sausage and Cheese

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These savory stuffed zucchini boats are filled with browned Italian sausage and a blend of cheeses, baked until bubbly and golden. They make a quick, easy, and comforting weeknight dinner.

Ingredients

Scale
  • 4 medium zucchinis, halved lengthwise
  • 12 ounces Italian sausage, casings removed
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup tomato sauce or marinara
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • A handful fresh basil, chopped (optional)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Wash and halve the zucchinis lengthwise. Using a spoon or small scoop, gently scrape out the flesh to create boats, leaving about 1/4 inch of zucchini wall intact. Set the scooped flesh aside.
  3. Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add Italian sausage to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 6-8 minutes.
  5. Chop the reserved zucchini flesh finely and stir it into the sausage mixture along with the tomato sauce. Cook for 3-4 minutes until the mixture thickens slightly. Season with salt, pepper, and red pepper flakes if using. Remove from heat and stir in half the mozzarella and all the Parmesan cheese.
  6. Arrange the hollowed zucchinis on the baking sheet. Spoon the sausage mixture generously into each boat, packing lightly.
  7. Sprinkle the remaining mozzarella cheese evenly over the stuffed zucchini.
  8. Bake for 20-25 minutes until zucchini is tender and cheese is bubbly and golden.
  9. Remove from oven and sprinkle with fresh chopped basil. Let cool for a few minutes before serving.

Notes

Do not overstuff the zucchini boats to avoid sogginess. If cheese browns too quickly, tent with foil. Stir sausage mixture frequently while cooking to prevent burning. For a crisper finish, broil for last 2 minutes watching closely. You can swap Italian sausage for ground turkey or chicken sausage for a leaner option, or use vegan cheese for dairy-free. Yellow squash can substitute zucchini if out of season.

Nutrition

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

Find it online: https://crispcraving.com/savory-stuffed-zucchini-boats-with-italian-sausage-and-cheese-recipe/