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Savory Stuffed Zucchini Boats with Italian Sausage

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A quick and easy dinner recipe featuring zucchini boats stuffed with seasoned Italian sausage and topped with melty mozzarella and Parmesan cheese. Perfect for weeknights or casual gatherings.

Ingredients

Scale
  • 4 medium zucchini
  • 1 pound (450 g) Italian sausage, casings removed (mild or spicy)
  • 1 cup (100 g) shredded mozzarella cheese
  • 1/4 cup (25 g) grated Parmesan cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup (120 ml) canned diced tomatoes, drained (optional)
  • 1 tablespoon olive oil
  • 1 teaspoon dried Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley or basil, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Rinse and dry the zucchini. Cut each in half lengthwise. Using a spoon or melon baller, scoop out the seeds and some flesh to create a hollow “boat” about 1/2 inch thick. Set the scooped flesh aside.
  3. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for about 3 minutes until translucent, then add garlic and cook 30 seconds until fragrant.
  4. Add the Italian sausage to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 6-8 minutes. Drain excess fat if desired.
  5. Add the reserved zucchini flesh, drained diced tomatoes, and Italian seasoning to the sausage mixture. Stir and cook for another 3-4 minutes until the zucchini softens slightly. Season with salt and pepper to taste. Remove from heat.
  6. Fill each zucchini boat generously with the sausage mixture, pressing lightly to pack.
  7. Sprinkle mozzarella evenly over the boats, then top with a dusting of Parmesan cheese.
  8. Arrange the zucchini boats on a baking sheet or oven-safe dish. Bake for 20-25 minutes, or until zucchini is tender and cheese is bubbly and golden.
  9. Remove from oven and let cool for 5 minutes. Garnish with chopped fresh parsley or basil before serving.

Notes

Do not over-scoop the zucchini to prevent collapse; brown the sausage well for flavor depth; drain excess fat to avoid sogginess; bake until zucchini is tender but not mushy; tent with foil if cheese browns too quickly; can be prepped ahead and baked later with slightly longer baking time.

Nutrition

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

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