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Savory Cream Cheese-Stuffed Zucchini Boats with Italian Sausage

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A quick and easy dinner recipe featuring zucchini boats stuffed with a creamy blend of Italian sausage and cream cheese, baked to tender perfection with a savory, slightly spicy flavor.

Ingredients

Scale
  • 1 pound Italian sausage (mild or spicy)
  • 4 medium zucchini (about 7–8 inches long)
  • 4 ounces cream cheese, softened
  • ½ cup grated Parmesan cheese (about 50g)
  • 2 cloves garlic, minced
  • ½ small yellow onion, finely diced
  • 1 teaspoon Italian seasoning
  • Pinch of red pepper flakes (optional)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease an oven-safe dish.
  2. Rinse and dry the zucchini. Cut each in half lengthwise and use a spoon or melon baller to scoop out the seeds and some flesh, creating boats about ¼-inch thick walls. Keep the scooped flesh for the filling. Set the hollowed zucchini aside on the baking sheet.
  3. Heat olive oil in a skillet over medium heat. Add the Italian sausage, breaking it up with a spatula. Cook until browned and cooked through, about 6-8 minutes. Remove excess grease if needed.
  4. Stir in the diced onion, minced garlic, and the reserved zucchini flesh. Cook for another 3-4 minutes until softened and fragrant. Season with salt, pepper, Italian seasoning, and red pepper flakes if using.
  5. Transfer the sausage mixture to a bowl and let it cool slightly. Add the softened cream cheese and grated Parmesan. Mix thoroughly until creamy and well combined. The filling should be thick but spreadable.
  6. Spoon the filling generously into the hollowed zucchini halves, pressing lightly to fill and mound slightly.
  7. Place the stuffed zucchini on the baking sheet and bake uncovered for 20-25 minutes, or until the zucchini is tender but firm, and the filling is bubbly and golden on top. If the cheese starts browning too fast, loosely cover with foil.
  8. Sprinkle with fresh chopped parsley before serving.

Notes

Do not over-soften the zucchini; keep the walls about ¼-inch thick to hold the filling well. Let the sausage brown properly for better flavor and drain excess fat to avoid greasiness. If cheese browns too quickly, cover loosely with foil. For a crispier top, broil for the last 2 minutes watching closely. You can prepare and stuff the boats ahead and bake just before serving. Leftovers keep well refrigerated for up to 3 days.

Nutrition

Keywords: zucchini boats, stuffed zucchini, Italian sausage, cream cheese, easy dinner, low carb, gluten free, weeknight meal

Find it online: https://cookluma.com/savory-cream-cheese-stuffed-zucchini-boats-with-italian-sausage-recipe-easy-and-perfect-for-dinner/