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Savory Cream Cheese Stuffed Zucchini Boats with Italian Sausage

cream cheese stuffed zucchini boats - featured image
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A cozy and comforting dish featuring zucchinis hollowed and stuffed with a creamy mixture of Italian sausage, cream cheese, and Parmesan, baked to golden perfection.

Ingredients

Scale
  • 4 to 5 medium zucchinis (8–10 inches long)
  • 1 pound Italian sausage (sweet or spicy)
  • 8 oz cream cheese, softened
  • 1/2 cup Parmesan cheese, freshly grated
  • 2 garlic cloves, minced
  • 1 small yellow onion, finely chopped
  • 1 tsp Italian seasoning
  • 1/4 tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a casserole dish.
  2. Wash and dry the zucchinis. Cut each in half lengthwise. Use a small spoon or melon baller to scoop out the seeds and some flesh, leaving about a 1/4-inch border. Set the scooped flesh aside.
  3. Heat olive oil in a large skillet over medium heat. Sauté the chopped onion until translucent, about 3-4 minutes. Add minced garlic and cook for another minute.
  4. Add Italian sausage to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
  5. Stir in reserved zucchini flesh, Italian seasoning, red pepper flakes (if using), salt, and pepper. Cook for 3 more minutes until fragrant.
  6. Transfer the sausage mixture to a mixing bowl. Add softened cream cheese and grated Parmesan. Stir until smooth and creamy. Whip cream cheese beforehand if needed.
  7. Spoon the filling evenly into each zucchini half, pressing down lightly. Arrange on the prepared baking sheet or casserole dish.
  8. Bake for 20-25 minutes until the filling is bubbly and tops are golden brown. Zucchini should be tender but hold shape.
  9. Remove from oven, sprinkle with fresh parsley, and let cool for 5 minutes before serving.

Notes

Do not over-scoop zucchinis to keep boats sturdy. Whip cream cheese for smooth filling. Drain excess moisture from zucchini flesh and cook filling well to avoid watery texture. Tent with foil if tops brown too quickly. Filling can be prepared ahead and stuffed before baking.

Nutrition

Keywords: zucchini boats, stuffed zucchini, Italian sausage, cream cheese, easy dinner, low carb, keto, comfort food

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