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Savory Stuffed Zucchini Boats with Italian Sausage

savory stuffed zucchini boats - featured image
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A quick and easy comfort dish featuring zucchini boats stuffed with a savory Italian sausage filling and topped with melty mozzarella cheese. Perfect for cozy weeknight dinners.

Ingredients

Scale
  • 4 medium zucchinis, washed and halved lengthwise
  • 12 ounces mild or spicy Italian sausage, casings removed
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup tomato sauce (marinara or canned crushed tomatoes)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning (basil, oregano, thyme blend)
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons olive oil
  • A handful fresh basil or parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Rinse and halve each zucchini lengthwise. Using a spoon or melon baller, carefully scoop out the seeds and some flesh, leaving about 1/4-inch thick walls to create boats. Set the scooped flesh aside in a bowl.
  3. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the Italian sausage, breaking it apart with a spatula. Cook for about 5-7 minutes until browned and cooked through. Remove sausage with a slotted spoon and set aside, leaving the rendered fat in the pan.
  4. To the same pan, add the remaining olive oil, diced onion, and minced garlic. Sauté until translucent and fragrant, about 3-4 minutes. Add the reserved zucchini flesh chopped finely and cook for another 3 minutes until softened.
  5. Return the sausage to the pan with the vegetables. Stir in the tomato sauce, Italian seasoning, and red pepper flakes if using. Season with salt and pepper to taste. Let simmer for 2-3 minutes so flavors meld. Remove from heat.
  6. Place the hollowed zucchinis in your baking dish and evenly spoon the sausage mixture into each boat. Press gently to fill but don’t overstuff.
  7. Sprinkle shredded mozzarella and grated Parmesan evenly over the stuffed boats.
  8. Place the baking dish in the oven and bake for 20-25 minutes until the cheese is bubbly and golden brown. Drain any excess liquid halfway through cooking if needed.
  9. Remove from oven and let cool slightly. Sprinkle with chopped fresh basil or parsley before serving.

Notes

If zucchini boats release a lot of water while baking, drain excess liquid halfway through to prevent sogginess. Use a serrated knife to slice zucchini to avoid tearing the skin. Freshly shred mozzarella for best melting results. The filling can be prepared a day ahead and refrigerated before stuffing and baking.

Nutrition

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

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