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Italian Sausage Stuffed Zucchini Boats Easy Recipe with Mozzarella

Italian sausage stuffed zucchini boats - featured image
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A comforting and hearty stuffed zucchini recipe featuring seasoned Italian sausage and melty mozzarella cheese, perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 4 medium zucchinis, washed and halved lengthwise
  • 1 pound (450g) ground Italian sausage (mild or spicy)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • ½ cup (120ml) tomato sauce or marinara
  • 1 cup (about 100g) shredded mozzarella cheese
  • ¼ cup (25g) grated Parmesan cheese
  • A handful fresh basil, chopped (optional)
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 teaspoon Italian seasoning

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Cut 4 medium zucchinis in half lengthwise. Use a spoon or melon baller to scoop out the seeds and some flesh, creating boats about ½-inch thick. Save the scooped zucchini flesh in a bowl.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and minced garlic. Cook until softened and fragrant, about 3-4 minutes.
  4. Add the ground Italian sausage to the skillet. Break it up with a spatula and cook until browned and cooked through, about 7-8 minutes. Drain excess fat if necessary.
  5. Stir in the reserved zucchini flesh and ½ cup tomato sauce. Cook for another 3-4 minutes, allowing excess moisture to evaporate but keeping the mixture juicy.
  6. Mix in Italian seasoning, salt, and pepper to taste. Remove from heat and stir in grated Parmesan cheese and chopped fresh basil if using.
  7. Spoon the sausage mixture evenly into the zucchini halves, packing gently but not overly tight.
  8. Sprinkle shredded mozzarella evenly over the filled boats.
  9. Place the zucchini boats on the prepared baking sheet. Bake for 20-25 minutes, until zucchini is tender and cheese is melted and golden in spots.
  10. Let cool for a few minutes before serving. Optionally drizzle with extra olive oil or sprinkle fresh basil.

Notes

To prevent watery zucchini boats, salt the scooped zucchini flesh and let it drain for 15 minutes before cooking. Avoid overstuffing to prevent collapse or leaking. Use a sharp paring knife to score zucchini before scooping to keep edges intact. Tent with foil if cheese browns too fast.

Nutrition

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

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