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Savory Stuffed Zucchini Boats with Italian Sausage

stuffed zucchini boats - featured image
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A quick and easy dinner recipe featuring zucchini boats stuffed with a savory blend of Italian sausage, sautéed onions, garlic, herbs, and topped with melted mozzarella and Parmesan cheese. Perfect for weeknight meals, this dish balances fresh veggies with indulgent flavors.

Ingredients

Scale
  • 4 medium zucchini (about 8–10 inches long)
  • 1/2 pound (225 g) Italian sausage, casing removed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup (60 ml) tomato paste
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 cup (100 g) shredded mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons olive oil
  • Fresh basil or parsley, chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Rinse and dry the zucchini. Slice each in half lengthwise, then use a spoon to carefully scoop out the seeds and some flesh, creating a boat about 1/2 inch thick walls. Set the scooped flesh aside.
  3. Finely dice the scooped zucchini flesh.
  4. Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
  5. Add the Italian sausage, crumble it into the pan, and cook until browned through, about 6-8 minutes. Stir frequently to break up the meat.
  6. Mix in diced zucchini flesh, tomato paste, oregano, red pepper flakes, salt, and pepper. Cook for another 3-4 minutes to blend flavors and reduce moisture slightly. Taste and adjust seasoning.
  7. Place the zucchini halves in a baking dish. Spoon the sausage mixture evenly into each boat, pressing gently to fill.
  8. Sprinkle shredded mozzarella generously over the stuffed zucchini, then finish with grated Parmesan.
  9. Drizzle with the remaining olive oil.
  10. Bake uncovered for 25-30 minutes until zucchini is tender but firm, and cheese is melted and golden with bubbly spots.
  11. Let the boats rest for 5 minutes, then sprinkle with fresh basil or parsley before serving.

Notes

To prevent sogginess, salt the zucchini boats lightly before stuffing and let them sit for 10-15 minutes to draw out excess moisture. Pat dry before filling. Use fresh mozzarella for best melting results. Brown the sausage thoroughly for better flavor. Arrange zucchini boats snugly in the baking dish to prevent tipping and ensure even cooking. Leftover filling can be used in bell peppers or pasta.

Nutrition

Keywords: zucchini boats, stuffed zucchini, Italian sausage recipe, easy dinner, weeknight meal, mozzarella, Parmesan, comfort food

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