Stuffed Zucchini Boats
These stuffed zucchini boats are filled with a delicious sausage mixture and baked under a cheesy topping.
Servings: 4 servings
Equipment
Ingredients
- 3 medium zucchini about 6 ounces each
- 1 tablespoon olive oil
- 1 pound ground Italian sausage
- ¼ cup onion diced
- 1 clove garlic minced
- ½ red pepper diced
- 14.5 ounces petite diced tomatoes drained
- 1 teaspoon Italian seasoning
- ¼ teaspoon each salt and pepper
- 1 cup shredded mozzarella cheese
- 2 tablespoons parmesan cheese shredded
Instructions
- Preheat oven to 400°F.
- Cut zucchini in half lengthwise. Using a spoon, scrape out the inside of the zucchini leaving a ½-inch shell.*
- Place zucchini in a large baking dish, cut-side up. Brush with 1 tablespoon of olive oil and season with salt and pepper to taste. Bake for 15 minutes.
- Meanwhile, in a large skillet, brown Italian sausage and onion over medium-high heat. Drain any fat. Stir in the garlic and red pepper and cook for an additional 2-3 minutes or until softened.
- Stir in diced tomatoes and Italian seasoning. Taste, and season with additional salt and pepper to taste.
- Fill the baked zucchini with the sausage mixture. Top with the mozzarella and parmesan cheese. Bake for an additional 10-15 minutes until the zucchini is soft and the cheese is bubbly.
Notes
- *Save the scooped-out zucchini flesh, remove any large or tough seeds, and add it to the sauce.
- If adding extra veggies to the sauce, cook the sauce for extra time to evaporate some moisture. This keeps the sauce filling from getting too watery when baked.
- Prep the zucchini boats and sauce in advance and assemble before baking for easy weeknight cooking.
Nutrition
Calories: 585kcal | Carbohydrates: 16g | Protein: 27g | Fat: 47g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Cholesterol: 110mg | Sodium: 1339mg | Potassium: 1051mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1198IU | Vitamin C: 58mg | Calcium: 263mg | Iron: 4mg