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Stuffed Zucchini Boats with Italian Sausage

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A comforting and easy homemade recipe featuring zucchini boats stuffed with savory Italian sausage, garlic, herbs, and topped with melted mozzarella and Parmesan cheese. Perfect for a quick, cozy dinner.

Ingredients

Scale
  • 4 medium zucchinis, halved lengthwise and scooped out
  • 1 pound Italian sausage (mild or spicy, casing removed)
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup tomato sauce or marinara
  • ½ cup freshly grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon Italian seasoning (basil, oregano, thyme, rosemary blend)
  • A handful fresh basil or parsley, chopped (optional)
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with 1 tablespoon olive oil.
  2. Wash and halve zucchinis lengthwise. Scoop out seeds and flesh, leaving about ¼-inch thick shell. Reserve scooped flesh in a bowl.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add sausage, breaking it up, and cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
  4. In the same skillet, add chopped onion and minced garlic. Cook until translucent and fragrant, about 3-4 minutes. Add reserved zucchini flesh chopped roughly and cook until softened, about 5 minutes. Season with salt and pepper.
  5. Return cooked sausage to skillet. Stir in tomato sauce, Italian seasoning, and half of the Parmesan cheese. Simmer for 5 minutes to combine flavors.
  6. Spoon sausage mixture evenly into zucchini halves and arrange in baking dish.
  7. Sprinkle mozzarella and remaining Parmesan cheese over each zucchini boat.
  8. Bake for 20-25 minutes until zucchini is tender and cheese is melted and golden.
  9. Remove from oven, let cool for a few minutes, garnish with fresh basil or parsley, and serve warm.

Notes

If cheese browns too quickly, tent with foil halfway through baking. For extra crispiness, broil for last 2 minutes watching closely. To reduce zucchini moisture, sprinkle scooped flesh with salt and let sit 10 minutes before sautéing. Can be made ahead and refrigerated up to 24 hours before baking.

Nutrition

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

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