Stuffed Zucchini Boats with Italian Sausage, Vegetables, and Cheese Recipe
Introduction
Stuffed zucchini is a delicious and satisfying dish that combines tender zucchini boats with a flavorful Italian sausage and vegetable filling. Baked to perfection and topped with melted mozzarella, it’s perfect for a wholesome weeknight dinner or a special occasion.
Ingredients
- 4 medium zucchini
- 1 lb. ground Italian sausage*
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 2 tbsp tomato paste
- ½ tsp salt (plus more to season the zucchini)
- ¼ tsp pepper (plus more to season the zucchini)
- 8 oz. can tomato sauce
- 2 tbsp chopped fresh basil
- ½ cup grated Parmesan cheese
- 1 cup grated mozzarella cheese
Instructions
- Step 1: Preheat the oven to 400°F. Line a sheet pan with parchment paper.
- Step 2: Half the zucchini lengthwise into long pieces. Use a spoon to scoop out the seeds, creating hollow boats. Discard or save the scooped zucchini for another use.
- Step 3: Arrange the zucchini boats cut side up on the prepared sheet pan. Sprinkle with salt and pepper to season.
- Step 4: Heat a large skillet over medium-high heat. Add the ground Italian sausage, diced onion, and bell pepper. Cook, breaking up the sausage, until the meat is browned and vegetables are softened.
- Step 5: Stir in the minced garlic, Italian seasoning, tomato paste, salt, and pepper. Cook for 1-2 minutes until fragrant.
- Step 6: Add the tomato sauce and simmer for 2-3 minutes until the filling thickens slightly.
- Step 7: Remove from the heat and stir in chopped fresh basil and grated Parmesan cheese.
- Step 8: Spoon the sausage mixture evenly into the zucchini boats.
- Step 9: Bake in the preheated oven for 20 minutes.
- Step 10: Remove the pan and sprinkle the zucchini with grated mozzarella cheese. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Step 11: Serve warm and enjoy your stuffed zucchini!
Tips & Variations
- For a vegetarian option, substitute Italian sausage with cooked lentils or plant-based meat alternatives.
- Use a mix of cheeses like fontina or provolone in place of mozzarella for a different flavor.
- Scoop out the zucchini seeds gently to avoid breaking the boat’s edges.
- If you prefer a spicier dish, add red pepper flakes to the filling.
Storage
Store leftover stuffed zucchini in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes to maintain texture and flavor, or microwave it until warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare stuffed zucchini ahead of time?
Yes, you can prepare the filling and hollow the zucchini boats in advance. Store them separately in the refrigerator and assemble just before baking for best results.
Can I freeze stuffed zucchini?
Stuffed zucchini can be frozen before baking. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
Print
Stuffed Zucchini Boats with Italian Sausage, Vegetables, and Cheese Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Delicious and hearty stuffed zucchini boats filled with savory Italian sausage, sautéed vegetables, tomato sauce, and topped with melted mozzarella and Parmesan cheese. This easy-to-make recipe offers a flavorful low-carb meal that’s perfect for weeknight dinners.
Ingredients
Scale
Vegetables
- 4 medium zucchini
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 tbsp chopped fresh basil
Meats
- 1 lb. ground Italian sausage
Cheeses
- ½ cup grated Parmesan cheese
- 1 cup grated mozzarella cheese
Pantry Items & Seasonings
- 1 tsp Italian seasoning
- 2 tbsp tomato paste
- 8 oz. can tomato sauce
- ½ tsp salt, plus more to season the zucchini
- ¼ tsp pepper, plus more to season the zucchini
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper to prevent sticking and for easy clean-up.
- Prepare the zucchini: Slice the zucchini in half lengthwise to create two long pieces per zucchini. Using a spoon, carefully scoop out the seeds and some pulp from the center to create hollowed-out zucchini boats. Discard or save the removed pulp for another use.
- Season the zucchini: Place the zucchini boats cut side up on the prepared sheet pan. Sprinkle them evenly with salt and pepper to taste.
- Cook the sausage and vegetables: Heat a large skillet over medium-high heat. Add the ground Italian sausage, diced onion, and diced red bell pepper. Cook while crumbling the sausage until it is browned and the vegetables have softened, about 5-7 minutes.
- Add seasoning and tomato paste: Add the minced garlic, Italian seasoning, tomato paste, salt, and pepper to the skillet. Stir everything together and cook for 1-2 minutes until fragrant.
- Simmer with tomato sauce: Pour in the tomato sauce and let the mixture simmer for 2-3 minutes, allowing the filling to thicken slightly.
- Add basil and Parmesan cheese: Remove the skillet from heat. Stir in the chopped fresh basil and grated Parmesan cheese until well combined.
- Stuff the zucchini boats: Spoon the sausage and vegetable mixture generously into the hollowed-out zucchini boats, spreading the filling evenly.
- Bake the stuffed zucchini: Place the tray with stuffed zucchini into the preheated oven and bake for 20 minutes until the zucchini is tender.
- Add mozzarella and finish baking: Remove the tray from the oven and sprinkle the grated mozzarella cheese on top of each stuffed zucchini boat. Return to the oven and bake for an additional 5 minutes or until the cheese is melted and bubbly.
- Serve and enjoy: Remove from oven and let cool slightly before serving warm. Enjoy your delicious stuffed zucchini boats!
Notes
- You can substitute ground Italian sausage with ground turkey or beef for a different flavor.
- Saving the scooped-out zucchini pulp to add to soups or salads reduces waste.
- Fresh basil can be replaced with dried basil if unavailable; reduce quantity accordingly.
- For extra spice, add crushed red pepper flakes when cooking the sausage.
- To make this dish vegetarian, omit the sausage and use cooked lentils or mushrooms instead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: stuffed zucchini, zucchini boats, Italian sausage, baked zucchini, low carb dinner, Italian recipe, cheesy stuffed vegetables
