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Savory Stuffed Zucchini Boats with Italian Sausage

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These savory stuffed zucchini boats with Italian sausage and mozzarella are a quick, comforting, and crowd-pleasing dish perfect for weeknights or entertaining.

Ingredients

Scale
  • 4 medium zucchini, washed and halved lengthwise
  • 1 pound Italian sausage, casings removed (spicy or mild)
  • 1 cup shredded mozzarella cheese (whole milk or part-skim)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup tomato sauce (marinara or crushed tomatoes)
  • 1/4 cup fresh basil, chopped (or dried basil)
  • 1/4 cup grated Parmesan cheese (optional)
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Wash 4 medium zucchinis and slice each in half lengthwise. Use a spoon to scoop out the seeds and some flesh, creating a hollow “boat.” Set the scooped flesh aside.
  3. Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1 small chopped onion and sauté until translucent, about 3 minutes. Add 2 minced garlic cloves and cook for another 30 seconds until fragrant.
  4. Add 1 pound Italian sausage (casings removed) to the skillet. Break it up with a spatula and cook until browned and cooked through, about 7-8 minutes. Stir in the reserved zucchini flesh and cook for 3 more minutes until softened.
  5. Stir in 1/2 cup tomato sauce and 1/4 cup chopped fresh basil. Season with salt and pepper to taste. Cook for 2 more minutes until everything is well combined and heated through.
  6. Place the zucchini halves on the prepared baking sheet. Spoon the sausage mixture evenly into each boat, packing it down gently.
  7. Sprinkle 1 cup shredded mozzarella evenly over the stuffed zucchini. If desired, add 1/4 cup grated Parmesan on top for extra flavor.
  8. Bake for 20-25 minutes until the zucchini is tender and the cheese is golden and bubbly.
  9. Let the zucchini boats cool for 5 minutes before serving. Garnish with extra fresh basil if desired.

Notes

If zucchini feels watery, sprinkle salt inside the boats before filling and pat dry to avoid sogginess. For a crispier top, broil for 1-2 minutes watching closely. You can substitute turkey sausage or use vegan cheese for dietary preferences. Assemble ahead and refrigerate before baking. Leftovers reheat well in a 350°F oven covered for 10-15 minutes.

Nutrition

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

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