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Savory Stuffed Zucchini Boats with Italian Sausage

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These savory stuffed zucchini boats are filled with Italian sausage, melty mozzarella, and fresh herbs, making a quick, comforting, and flavorful weeknight meal.

Ingredients

Scale
  • 3–4 medium zucchini, halved lengthwise and scooped out
  • 12 oz Italian sausage, casings removed
  • 1 cup shredded mozzarella cheese (about 4 oz)
  • 2 cloves garlic, minced
  • ½ small yellow or white onion, finely chopped
  • 2 tablespoons tomato paste
  • Handful fresh basil, chopped
  • ¼ cup grated Parmesan cheese (optional)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut 3-4 medium zucchini in half lengthwise. Using a spoon or small knife, carefully scoop out the seeds and some flesh to create boats about ¼ inch thick. Set the scooped flesh aside for the filling.
  3. Salt the zucchini boats lightly on the inside and place them cut side up on a baking sheet. Let them sit for 10 minutes to draw out excess moisture, then pat dry with paper towels.
  4. Heat 1 tablespoon olive oil in a skillet over medium heat. Add 12 oz sausage, breaking it apart with a spatula. Cook until no longer pink, about 5-7 minutes.
  5. Add ½ chopped onion, 2 minced garlic cloves, and a pinch of red pepper flakes (if using). Cook until softened and fragrant, about 3 minutes.
  6. Chop the reserved zucchini flesh and stir into the pan with tomato paste. Cook for another 3-4 minutes, letting the tomato paste caramelize slightly.
  7. Transfer the sausage mixture to a bowl. Stir in 1 cup shredded mozzarella, ¼ cup grated Parmesan, and a handful of chopped fresh basil. Season with salt and pepper to taste.
  8. Spoon the mixture evenly into each zucchini half, pressing lightly to pack the filling.
  9. Place the baking sheet in the preheated oven and bake for 15-20 minutes, until the zucchini is tender and the cheese is melted and bubbly.
  10. Optional: Broil for 1-2 minutes at the end for a golden top, watching carefully to avoid burning.
  11. Let the boats cool slightly before serving. Garnish with extra fresh basil or a sprinkle of Parmesan if desired.

Notes

Salting the zucchini and patting dry before filling prevents sogginess. Brown the sausage well to reduce grease and enhance flavor. Optional broiling adds a golden crust. You can prepare and stuff the boats a few hours ahead and refrigerate before baking.

Nutrition

Keywords: zucchini boats, stuffed zucchini, Italian sausage recipe, easy dinner, weeknight meal, mozzarella, healthy dinner, low carb

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