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Savory Stuffed Zucchini Boats with Italian Sausage and Cheese

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A quick and easy Italian-inspired dinner featuring zucchini boats stuffed with flavorful Italian sausage, vegetables, and topped with melted mozzarella and Parmesan cheese. Perfect for a cozy, satisfying meal that pleases the whole family.

Ingredients

Scale
  • 4 medium zucchinis (preferably firm and glossy)
  • 2 tablespoons olive oil (extra virgin works best for flavor)
  • Salt and freshly ground black pepper to taste
  • 12 ounces Italian sausage (mild or spicy, casing removed)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup diced bell pepper (red or green)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup crushed tomatoes or marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Optional garnishes: fresh basil leaves or chopped parsley, extra red pepper flakes

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Rinse the zucchinis and slice each in half lengthwise. Using a spoon or small scoop, carefully hollow out the centers to create boats, leaving about a 1/4-inch thick shell. Set the scooped zucchini flesh aside.
  3. Brush the zucchini boats with olive oil and season with salt and pepper. Place them cut side up on a baking sheet.
  4. Heat 1 tablespoon olive oil in a sauté pan over medium heat. Add the chopped onion and bell pepper, cook for 3-4 minutes until softened.
  5. Add the minced garlic and cook for 30 seconds until fragrant, stirring frequently.
  6. Add the Italian sausage to the pan, breaking it up with a spatula. Cook until browned and cooked through, about 7 minutes. Drain excess fat if necessary but keep a little for flavor.
  7. Stir in the reserved zucchini flesh (chopped finely), dried oregano, red pepper flakes (if using), and crushed tomatoes. Simmer for 5 minutes to meld flavors and thicken slightly. Taste and adjust seasoning with salt and pepper.
  8. Fill each zucchini boat generously with the sausage mixture.
  9. Top each boat with shredded mozzarella and a sprinkle of Parmesan cheese.
  10. Bake in the preheated oven for 20-25 minutes until zucchini is tender and cheese is bubbly and golden.
  11. Remove from oven and let cool for 5 minutes. Garnish with fresh basil or parsley before serving.

Notes

Avoid overbaking the zucchini to prevent sogginess. Drain excess fat from sausage to keep filling from being greasy. Use freshly shredded mozzarella for best melting. Let boats rest 5 minutes after baking to set filling. The scooped zucchini flesh adds moisture and flavor to the filling—don’t discard it.

Nutrition

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

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