Flavorful Stuffed Zucchini Boats
Savor a low-carb, protein-packed dinner with Stuffed Zucchini Boats—a simple, flavorful dish combining hearty sausage, savory marinara, and melted mozzarella for a satisfying family meal.
Equipment
- 1 large baking dish (9x13-inch)
- 1 Chef’s Knife
- 1 large nonstick skillet
- 1 spoon or melon baller
- Measuring Cups and Spoons
Ingredients
- 4 medium zucchini
- ½ teaspoon dried Italian seasoning
- Salt and pepper to taste
- 2 teaspoons olive oil
- 1 pound mild Italian sausage casings removed
- ½ cup onion finely diced
- 1 teaspoon garlic minced
- 2 cups marinara sauce
- ¾ cup shredded mozzarella cheese
- 1 tablespoon parsley chopped
- Cooking spray
Instructions
- Prepare the Zucchini Shells: Preheat your oven to 400°F (200°C) and lightly coat a large rectangular baking dish with cooking spray to prevent sticking. Slice each zucchini in half lengthwise and carefully trim off the stem ends. Using a spoon or melon baller, gently scoop out the inner flesh to create hollow boats, being careful not to pierce the skin, and set the scooped zucchini aside for later use or another recipe.
- Season the Zucchini: Evenly sprinkle the hollowed zucchini halves with dried Italian seasoning, salt, and freshly cracked black pepper. Arrange the zucchini boats in the prepared baking dish with the cut side facing up, ensuring they sit snugly to prevent tipping while baking. This step infuses the vegetables with flavor before the filling is added.
- Cook the Sausage Mixture: Heat 2 teaspoons of olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook for 4–5 minutes, breaking it into small pieces with a spatula until lightly browned. Stir in the finely diced onion and cook another 4 minutes until softened, then add minced garlic and sauté for 30 seconds until fragrant, creating a savory, aromatic base for the filling.
- Simmer with Marinara Sauce: Pour 2 cups of marinara sauce into the sausage mixture, stirring to combine all ingredients thoroughly. Bring the sauce to a gentle simmer and let it cook for 5 minutes, allowing the flavors to meld and the mixture to thicken slightly, creating a rich, cohesive filling for the zucchini boats.
- Stuff the Zucchini Boats: Spoon the warm sausage and marinara mixture evenly into each zucchini half, filling them generously without overflowing. Top each filled boat with ¾ cup of shredded mozzarella cheese, covering the surface to ensure a melty, golden-brown finish during baking.
- Bake Until Tender: Place the filled zucchini boats in the preheated oven and bake for 25 minutes, or until the zucchini is tender and the cheese is bubbling and lightly golden. Check for doneness by inserting a fork into the zucchini—if it slides in easily, the boats are ready.
- Garnish and Serve: Remove the zucchini boats from the oven and sprinkle with freshly chopped parsley for a pop of color and added freshness. Serve immediately as a hearty, low-carb main dish, perfect for family dinners or meal prep, enjoying the combination of tender zucchini, savory sausage, and melted cheese in every bite.
Notes
- For uniform cooking, choose medium-sized zucchini that are similar in length and width.
- Removing the zucchini seeds ensures the boats hold the filling without becoming watery.
- Mild Italian sausage works best, but you can swap for turkey or chicken sausage for a leaner option.
- Cooking the filling before stuffing prevents undercooked sausage and enhances flavor.
- Leftover zucchini flesh can be sautéed or added to sauces, soups, or omelets.
- Adjust the seasoning to taste, especially if using pre-seasoned or spicy sausage.
- Use fresh mozzarella for creamier melting or pre-shredded cheese for convenience.
- For meal prep, assemble the boats in advance, cover, and bake when ready.
