Stuffed Zucchini Boats

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Let’s set sail to delicious with these stuffed zucchini boats teeming with sausage, veggies and cheese!

Hey all my carb-adverse friends…these stuffed zucchini boats are calling your name! Brimming with browned sausage and veggies and topped with cheese, they make the perfect low-carb meal.

The whole family loved these for dinner and barely registered that they were getting a big dose of vegetables. We prefer ours with the cheesy topping golden brown and crispy, but tent yours with foil if they’re getting too brown for your liking.

Are zucchini boats make-ahead?

You can definitely prep these sausage stuffed zucchini boats in advance. Simply halve and scoop out the zucchini and store them separately in the refrigerator from the cooked (and cooled) sausage mixture.

When you’re ready to bake, spoon the sausage mixture into the boats, top with cheese and bake!

Let’s make Stuffed Zucchini Boats

1. Saute the onion and green bell peppers in olive oil until softened.
2. Add the mushroom and saute 3-4 mins more.
3. Stir in the garlic and cook one more min.
4. Add the crumbled sausage and brown.
5. Stir in the canned tomatoes and seasonings and cook for a few more minutes.
6. Stir in the parmesan cheese.

7. Halve the zucchini and use a spoon or melon baller to scoop out the centers, leaving about a 1/4 – 1/8 inch of flesh all around. Season lightly with kosher salt.
8. Divide the sausage mixture between the zucchini boats mounding it and pressing it down lightly.
9. Top with shredded cheese.
10. Bake until golden brown, heated through and the zucchini is tender. Serve immediately.

Tips for success

• Select zucchini that are similar in size and be sure to halve them evenly so they cook evenly.
• Be sure the sausage is well cooked and browned before spooning into the boats.
• If your cheese is getting too brown as the boats bake, cover them lightly with foil.
• Pierce the zucchini with the tip of a knife before removing from the oven. It should be tender and yield when pierced.

More sausage favorites

• Sausage rolls
• Creamy pasta with sausage and mushrooms
• Sausage sheet pan dinner with cauliflower and broccoli
• Shrimp and sausage skewers

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Stuffed Zucchini Boats

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

 

Let's set sail to delicious with these stuffed zucchini boats teeming with sausage, veggies and cheese!

Course: Main Dish/Pasta

Cuisine: Italian

Keyword: zucchini boats

Servings: 6 Servings

Calories: 351 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

• 3 zucchini, small/medium (about 1 1/2 lbs)
• 1 Tbsp extra virgin olive oil
• 1 cup green pepper, diced
• 1 cup onion, diced
• 1 cup mushrooms, diced
• 2 cloves garlic, minced
• 1 lb sweet sausage, removed from the casing and crumbled
• 14 oz canned petite diced tomatoes (1 can)
• 1 Tbsp Italian seasoning, dried
• Kosher salt and black pepper
• 1/4 cup parmesan cheese, grated
• mozzarella, shredded (or Italian cheese blend)

Instructions

1. Preheat the oven to 400 F and line a sheet pan with parchment paper or non stick foil.

2. Halve each zucchini lenghtwise and scoop out the centers of each half to about 1/4 inch thickness and discard the centers. Place the zucchini cut-side up on the sheet pan and sprinkle with a little kosher salt.

   

3. Heat the oil in a large skillet over med/high heat and add the pepper and onion. Saute until soft, about 5 mins.

   

4. Add the mushrooms and saute until softened, about 3-4 mins. Add the garlic and saute one more min.

   

5. Add the crumbled sausage to the pan and cook, stirring frequently, until browned, about 10 mins.

   

6. Stir in the diced tomatoes, Italian seasoning and season with salt and pepper. Cook until hot and bubbling, about 5 mins.

   

7. Stir in the parmesan cheese. Taste, and adjust seasoning if necessary.

   

8. Spoon the sausage mixture into the zucchini boats and top with the shredded mozzrella cheese.

   

9. Bake for until the zuccnini is soft and the top is golden brown, 20-25 mins.

   

Recipe Notes

• Select zucchini that are similar in size and be sure to halve them evenly so they cook evenly.
• Be sure the sausage is well cooked and browned before spooning into the boats.
• If your cheese is getting too brown as the boats bake, cover them lightly with foil.
• Pierce the zucchini with the tip of a knife before removing from the oven. It should be tender and yield when pierced.

Nutrition Facts

Stuffed Zucchini Boats

Amount Per Serving

Calories 351 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 10g63%

Cholesterol 61mg20%

Sodium 722mg31%

Potassium 715mg20%

Carbohydrates 11g4%

Fiber 3g13%

Sugar 6g7%

Protein 15g30%

Vitamin A 415IU8%

Vitamin C 48mg58%

Calcium 120mg12%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.