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Savory Stuffed Zucchini Boats with Italian Sausage and Mozzarella

stuffed zucchini boats - featured image
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These savory stuffed zucchini boats combine Italian sausage, mozzarella, and fresh zucchini for a quick, easy, and delicious weeknight dinner that’s both comforting and fresh.

Ingredients

Scale
  • 4 medium zucchinis, halved lengthwise
  • 12 oz sweet or spicy Italian sausage, casings removed
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • ½ small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved (optional)
  • 1 tsp Italian seasoning or 2 tbsp chopped fresh basil
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)
  • ¼ cup bread crumbs (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease an ovenproof dish.
  2. Wash and dry the zucchinis. Slice each one in half lengthwise. Using a spoon or small scoop, gently remove the seeds and some flesh to create boats about ½ inch thick on the bottom and sides. Reserve the scooped zucchini flesh, chop finely, and set aside. Brush the zucchini halves lightly with olive oil and sprinkle with a pinch of salt. Place them cut side up on the baking sheet.
  3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Add the Italian sausage, crumble it into the pan, and cook for 6-8 minutes until browned and cooked through. Stir in the reserved chopped zucchini flesh and cherry tomatoes (if using). Cook for another 3 minutes until softened.
  5. Season the filling with Italian seasoning, salt, pepper, and red pepper flakes (if using). Stir well and remove from heat. Let it cool slightly before mixing in the cheeses.
  6. In a mixing bowl, combine the cooked sausage mixture with shredded mozzarella and grated Parmesan. Mix until evenly distributed.
  7. Spoon the filling generously into each zucchini half, pressing lightly to pack the mixture. If desired, sprinkle breadcrumbs over the stuffed boats for a crunchy topping.
  8. Bake in the preheated oven for 20-25 minutes until zucchini is tender and cheese is melted and bubbly. For a golden top, broil for the last 2 minutes, watching closely to avoid burning.
  9. Serve warm, garnished with fresh basil leaves if desired.

Notes

Salt the scooped zucchini flesh and let it drain for 10 minutes to avoid watery boats. Brown the sausage thoroughly for best flavor. Use fresh shredded mozzarella for better melting. Broil at the end for a golden cheese top. Can be prepared ahead and refrigerated for up to 24 hours before baking.

Nutrition

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

Find it online: https://zorbmeal.com/savory-stuffed-zucchini-boats-with-italian-sausage-and-mozzarella-recipe-easy-and-delicious/