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Savory Zucchini Stuffed Boats with Italian Sausage

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A quick and easy recipe featuring zucchini halves stuffed with a flavorful Italian sausage mixture and topped with melted mozzarella and Parmesan cheese. Perfect for a comforting, fuss-free dinner that impresses.

Ingredients

Scale
  • 4 medium zucchini (about 8–10 inches long), halved lengthwise
  • 2 tablespoons olive oil (for roasting)
  • Salt and freshly ground black pepper, to taste
  • 12 ounces Italian sausage (mild or spicy, casing removed)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup bell pepper, finely diced (optional)
  • 1/2 cup canned diced tomatoes, drained
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 1 cup shredded mozzarella cheese (whole milk preferred)
  • 1/4 cup grated Parmesan cheese
  • Fresh basil or extra parsley for garnish (optional)

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Wash and halve the zucchini lengthwise. Using a small spoon or melon baller, scoop out the seeds and some flesh to create boats about 1/4-inch thick walls. Brush the zucchini halves with olive oil and season lightly with salt and pepper.
  3. Place the zucchini halves cut side down on the baking sheet. Roast for 10 minutes until slightly tender but still firm enough to hold the filling.
  4. While zucchini roasts, heat a skillet over medium heat. Add the Italian sausage (removed from casing) and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Remove excess fat if needed.
  5. Add chopped onion, minced garlic, and diced bell pepper to the skillet. Sauté until softened, about 4 minutes, stirring frequently.
  6. Stir in drained diced tomatoes, parsley, oregano, red pepper flakes, salt, and pepper. Cook for 3 more minutes to let flavors meld. Remove from heat.
  7. Flip the roasted zucchini halves cut side up. Spoon the sausage mixture evenly into each boat, packing gently but not overflowing.
  8. Sprinkle shredded mozzarella and Parmesan evenly over the stuffed boats.
  9. Return the stuffed zucchini to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly and the zucchini is tender when pierced with a fork.
  10. Remove from oven, let cool for a few minutes, then garnish with fresh basil or parsley. Serve warm.

Notes

Do not over-scoop the zucchini to keep sturdy walls for holding filling. Brown the sausage well and drain excess fat to avoid soggy boats. Roast zucchini before filling to prevent sogginess. Use whole milk mozzarella for best melting. Tent with foil if cheese browns too quickly. Let boats rest 5 minutes after baking for filling to set.

Nutrition

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

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