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Savory Stuffed Zucchini Boats with Italian Sausage

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These savory stuffed zucchini boats combine Italian sausage and melty mozzarella inside tender zucchini shells for a quick, comforting meal perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 4 medium zucchinis, halved lengthwise and scooped out
  • 1 pound (450 g) Italian sausage (sweet, spicy, or mild)
  • 1 cup (100 g) shredded mozzarella cheese
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup (120 ml) tomato sauce
  • 1/4 cup (15 g) fresh basil, chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Optional: red pepper flakes or chopped mushrooms

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a casserole dish.
  2. Wash and halve zucchinis lengthwise. Using a small spoon or melon baller, carefully scoop out the center flesh, leaving about a 1/4-inch thick shell. Reserve the scooped zucchini flesh.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add Italian sausage to the skillet. Break apart and cook until browned and cooked through, about 6-8 minutes. Drain excess fat if needed.
  5. Chop reserved zucchini flesh finely and stir into the sausage mixture. Cook for 2-3 minutes until softened.
  6. Add tomato sauce, half of the Parmesan cheese, salt, pepper, and chopped fresh basil. Stir well and cook for another 2 minutes. Adjust seasoning to taste.
  7. Remove skillet from heat and stir in half of the shredded mozzarella cheese.
  8. Place zucchini shells on the prepared baking sheet. Brush lightly with olive oil and sprinkle with a pinch of salt.
  9. Spoon the sausage and cheese filling evenly into each zucchini boat, mounding slightly. Top each with remaining mozzarella and Parmesan cheeses.
  10. Bake in the preheated oven for 20-25 minutes until zucchini is tender and cheese is bubbly and golden brown.
  11. Remove from oven and let cool for 5 minutes before serving.

Notes

To prevent soggy zucchini boats, salt the zucchini halves and let them drain for 15 minutes before drying and filling. Browning the sausage well is key for rich flavor. You can prepare zucchini shells and filling ahead and assemble just before baking. For reheating leftovers, bake at 350°F for 10-15 minutes to restore melty cheese texture.

Nutrition

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

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