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Savory Stuffed Zucchini Boats with Italian Sausage

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These savory stuffed zucchini boats combine tender zucchini, perfectly spiced Italian sausage, and melty cheese baked to golden-bubbly perfection. A quick and easy weeknight comfort food that’s both satisfying and flavorful.

Ingredients

Scale
  • 4 medium zucchini (about 8–10 inches each), halved lengthwise
  • 2 tablespoons olive oil (for brushing the zucchini)
  • Salt and freshly ground black pepper (to taste)
  • 1 pound Italian sausage, casings removed (sweet or spicy)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup crushed tomatoes or marinara sauce
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
  • 1/4 teaspoon red pepper flakes (optional)
  • Fresh parsley, chopped (for garnish)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded provolone cheese (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Wash and halve the zucchini lengthwise. Using a spoon or melon baller, carefully scoop out the seeds and flesh, leaving about a 1/4-inch thick shell. Reserve the scooped flesh for the filling.
  3. Brush each zucchini half lightly with olive oil, then sprinkle with salt and pepper. Place them cut side up in your baking dish. Set aside.
  4. Heat a large skillet over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 6-8 minutes.
  5. Add onion and garlic to the skillet with the sausage, stirring until softened and fragrant, about 3 minutes. Stir in the reserved zucchini flesh, cooking for another 2-3 minutes until it softens.
  6. Mix in crushed tomatoes, Parmesan cheese, dried Italian herbs, and red pepper flakes (if using). Season with salt and pepper to taste. Let the mixture simmer gently for 5 minutes to meld flavors and reduce excess liquid.
  7. Fill each zucchini boat generously with the sausage mixture, packing it in but not overflowing.
  8. Top each boat evenly with shredded mozzarella and provolone cheese.
  9. Bake in the preheated oven for 20-25 minutes or until the zucchini is tender and the cheese is golden and bubbly.
  10. Remove from oven and let rest for 5 minutes. Garnish with chopped fresh parsley before serving.

Notes

Avoid over-scooping zucchini shells to prevent collapse or leaking. Cook sausage fully before mixing other ingredients. Tent with foil if cheese browns too fast. For extra flavor, add a splash of balsamic vinegar to the filling. Leftovers keep well refrigerated for 3 days and reheat best in the oven. Freeze without cheese topping and add cheese before baking after thawing.

Nutrition

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

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