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Savory Stuffed Zucchini Boats with Italian Sausage

savory stuffed zucchini boats - featured image
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A quick and easy recipe featuring zucchini boats stuffed with flavorful Italian sausage, mozzarella, and herbs, baked until golden and bubbly. Perfect for a comforting weeknight dinner.

Ingredients

Scale
  • 4 medium zucchini, halved lengthwise and hollowed
  • 1 pound (450g) Italian sausage, casing removed
  • 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) canned diced tomatoes, drained
  • 1 tablespoon olive oil
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh basil or parsley, chopped for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Rinse and dry zucchini. Cut each in half lengthwise and scoop out seeds and some flesh, leaving about a 1/4-inch thick shell. Set aside scooped flesh.
  3. Heat olive oil in a skillet over medium heat. Add chopped onion and garlic; cook 3-4 minutes until softened.
  4. Add Italian sausage, breaking it up, and cook 6-8 minutes until browned and cooked through.
  5. Stir in reserved zucchini flesh and diced tomatoes; cook 4-5 minutes until mixture reduces slightly.
  6. Season with Italian seasoning, red pepper flakes (if using), salt, and pepper. Mix well and remove from heat.
  7. Let filling cool slightly, then fold in half of the mozzarella and all Parmesan cheese.
  8. Place hollowed zucchini halves on a baking sheet or dish. Spoon sausage mixture into each boat, pressing gently.
  9. Sprinkle remaining mozzarella evenly over the stuffed zucchini boats.
  10. Bake for 25-30 minutes until zucchini is tender and cheese is golden and bubbly. Optionally broil for last 2 minutes for extra browning, watching carefully.
  11. Remove from oven and let cool 5 minutes. Garnish with fresh basil or parsley before serving.

Notes

If zucchini release too much water during baking, drain liquid halfway through to avoid sogginess. Let filling cool before adding cheese to prevent separation. For extra browning, broil carefully for last 2 minutes. To prevent soggy zucchini, scoop seeds and watery flesh thoroughly and optionally salt and drain before stuffing.

Nutrition

Keywords: zucchini boats, Italian sausage, stuffed zucchini, mozzarella, easy dinner, weeknight meal, baked zucchini, comfort food

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