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Savory Cheesy Stuffed Zucchini Boats with Italian Sausage

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These savory cheesy stuffed zucchini boats combine perfectly spiced Italian sausage with melty mozzarella and Parmesan cheese for a quick, easy, and comforting weeknight meal.

Ingredients

Scale
  • 4 medium zucchinis, halved lengthwise and hollowed out
  • 1 pound Italian sausage (sweet or spicy), casing removed
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup tomato sauce
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh basil, chopped (optional)
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Rinse and dry the zucchinis. Slice them in half lengthwise and scoop out the seeds and some flesh, leaving about a ¼-inch thick shell. Set aside the scooped flesh.
  3. Heat olive oil in a skillet over medium heat. Add chopped onion and sauté for about 3 minutes until softened, then add garlic and cook for 30 seconds until fragrant.
  4. Add Italian sausage, breaking it up with a spoon. Cook until browned and cooked through, about 7 minutes.
  5. Chop reserved zucchini flesh and add to skillet along with tomato sauce. Cook for 4-5 minutes until mixture thickens and zucchini softens.
  6. Season filling with salt, pepper, and red pepper flakes to taste. Remove from heat and stir in chopped fresh basil.
  7. Place hollowed zucchinis in a baking dish and fill each with the sausage mixture, packing slightly.
  8. Sprinkle shredded mozzarella evenly over each boat, then dust with grated Parmesan.
  9. Bake uncovered for 20-25 minutes until zucchini is tender and cheese is bubbly and golden. Tent with foil halfway through if cheese browns too quickly.
  10. Let the boats rest for 5 minutes before serving.

Notes

Prepare the filling a day ahead and refrigerate to save time. Watch the cheese near the end of baking to prevent burning. Use medium-sized zucchinis for best texture and avoid over-scooping to keep shells sturdy. Drain excess moisture from zucchini flesh if watery. You can substitute Italian sausage with ground turkey, chicken, or plant-based sausage for dietary preferences. For dairy-free, use vegan cheese alternatives that melt well.

Nutrition

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

Find it online: https://platebelle.com/savory-cheesy-stuffed-zucchini-boats-with-italian-sausage-recipe-easy-and-perfect/