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Savory Stuffed Zucchini Boats with Italian Sausage

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These savory stuffed zucchini boats with Italian sausage and cheese are a quick, simple, and satisfying dinner perfect for busy weeknights. The flavorful sausage filling combined with melty cheese and tender zucchini makes this dish a crowd-pleaser.

Ingredients

Scale
  • 4 medium zucchinis (about 4–5 inches long)
  • 12 ounces (340g) Italian sausage, casing removed
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup (120ml) tomato sauce or canned diced tomatoes, drained
  • 1 cup (100g) shredded mozzarella cheese
  • ¼ cup (25g) grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes (optional)
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease a casserole dish.
  2. Rinse and dry 4 medium zucchinis. Cut each in half lengthwise and scoop out the seeds and soft flesh using a spoon, leaving about a ¼-inch thick shell. Set the scooped flesh aside.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add finely chopped onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Add the Italian sausage to the skillet. Break it apart with a wooden spoon and cook until browned and cooked through, about 6-8 minutes, stirring occasionally.
  5. Mix in the reserved zucchini flesh, tomato sauce, Italian seasoning, and optional red pepper flakes. Cook for 3-4 minutes, letting flavors meld and excess moisture reduce. Season with salt and pepper to taste.
  6. Spoon the sausage mixture evenly into each zucchini half, mounding the filling slightly.
  7. Sprinkle shredded mozzarella and grated Parmesan evenly over the stuffed zucchinis.
  8. Place the boats on the prepared baking sheet and bake for 20-25 minutes, until zucchini is tender but holds shape and cheese is melted and lightly browned.
  9. Let the baked zucchini boats cool for 5 minutes before serving.

Notes

If zucchini boats release too much water while baking, salt the hollowed shells lightly and let sit for 10 minutes, then pat dry before stuffing. Use freshly shredded mozzarella for best melting. Rest boats 5 minutes after baking to help filling set. For dairy-free, omit cheese or use dairy-free alternatives. Swap Italian sausage for turkey sausage or plant-based options for dietary needs.

Nutrition

Keywords: stuffed zucchini boats, Italian sausage, easy dinner, low carb, keto, weeknight meal, cheesy zucchini, savory stuffed vegetables

Find it online: https://tastypierecipes.com/savory-stuffed-zucchini-boats-with-italian-sausage-perfect-for-easy-dinners/