Print

Savory Italian Sausage Stuffed Zucchini Boats

Italian Sausage Stuffed Zucchini Boats - featured image
Print Recipe

A quick and easy recipe featuring Italian sausage, fresh zucchini, and melty mozzarella cheese, perfect for a comforting weeknight dinner.

Ingredients

Scale
  • 1 pound sweet or mild Italian sausage, casing removed
  • 4 medium zucchinis, halved lengthwise and scooped out
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Wash zucchinis and slice lengthwise. Scoop out centers leaving about 1/4-inch thick shell. Set scooped flesh aside.
  3. Brush zucchini halves with olive oil, sprinkle lightly with salt, place cut side up on baking sheet, and bake for 10 minutes to soften.
  4. Heat 1 tablespoon olive oil in a skillet over medium heat. Add Italian sausage, breaking it apart, and cook until browned, about 6-8 minutes. Remove sausage and set aside.
  5. In the same skillet, add diced onion and garlic. Cook until softened, about 3 minutes. Add reserved zucchini flesh and tomato paste, cook 4-5 minutes until soft and moisture evaporates.
  6. Return sausage to skillet with zucchini mixture. Stir in Italian seasoning, red pepper flakes (if using), parsley, salt, and pepper. Cook 2 more minutes to meld flavors.
  7. Remove pre-baked zucchini from oven. Spoon sausage mixture evenly into each boat.
  8. Sprinkle shredded mozzarella over each stuffed zucchini, then top with grated Parmesan.
  9. Bake for 15-20 minutes until cheese is bubbly and golden brown.
  10. Let zucchini boats rest for 5 minutes before serving.

Notes

Brown the sausage well for caramelized flavor. Pat zucchini dry if watery to prevent sogginess. Do not overstuff zucchini to maintain shape. Prepare filling ahead and refrigerate for quicker assembly. Drain excess liquid after baking if needed.

Nutrition

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

Find it online: https://chrisfeasts.com/savory-italian-sausage-stuffed-zucchini-boats-recipe-easy-and-perfect/