Print

Stuffed Zucchini Boats Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 14 reviews

Delicious and hearty stuffed zucchini boats filled with savory Italian sausage, marinara sauce, and melted mozzarella cheese. This baked dish is a perfect low-carb, flavor-packed meal that’s easy to prepare and satisfying for the whole family.

Ingredients

Zucchini Boats

  • 4 medium zucchini
  • 1/2 teaspoon dried Italian seasoning
  • Salt and pepper to taste
  • Cooking spray

Filling

  • 2 teaspoons olive oil
  • 1 pound mild Italian sausage (casings removed)
  • 1/2 cup onion (finely diced)
  • 1 teaspoon minced garlic
  • 2 cups marinara sauce
  • 3/4 cup shredded mozzarella cheese
  • 1 tablespoon chopped parsley

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees F (200 degrees C) and coat a large rectangular baking dish with cooking spray to prevent sticking.
  2. Prepare Zucchini: Cut each zucchini in half lengthwise and trim off the stem ends. Using a spoon, carefully scoop out the flesh from each zucchini half, creating hollow boats without piercing the skin.
  3. Season Zucchini Shells: Sprinkle the zucchini shells evenly with dried Italian seasoning, salt, and pepper. Arrange them cut-side up in the prepared baking dish.
  4. Cook Sausage: Heat olive oil in a large pan over medium-high heat. Add the Italian sausage, breaking it up with a spatula, and cook for 4-5 minutes until browned.
  5. Sauté Vegetables: Add the finely diced onion to the pan and cook for an additional 4 minutes until softened. Stir in the minced garlic and cook for 30 seconds to release the aroma.
  6. Season Mixture: Add salt and pepper to taste, adjusting as needed to balance the flavors of the sausage and vegetables.
  7. Add Marinara Sauce: Pour the marinara sauce into the pan with the sausage mixture and bring to a simmer. Let it cook together for 5 minutes to blend flavors thoroughly.
  8. Stuff Zucchini: Evenly spoon the sausage and marinara mixture into each zucchini shell. Generously top each stuffed zucchini with shredded mozzarella cheese.
  9. Bake: Place the baking dish in the preheated oven and bake for 25 minutes, or until the zucchini is tender and the cheese is melted and golden brown on top.
  10. Garnish and Serve: Remove from the oven, sprinkle with chopped parsley for a fresh finish, and serve warm.

Notes

  • For a spicier version, substitute mild Italian sausage with spicy Italian sausage.
  • You can mix the scooped zucchini flesh into the sausage mixture for added texture and flavor.
  • Use low-fat mozzarella to reduce calories and fat content.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
  • If desired, add extra vegetables like bell peppers or mushrooms to the filling for more nutrition and flavor.

Find it online: https://lauracooks.com/stuffed-zucchini-boats-recipe/