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stuffed zucchini boats

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

Stuffed Zucchini Boats are delicious and easy to make with Italian Sausage, onions, garlic, and marinara under a generous blanket of mozzarella cheese baked until the cheese is melted and the zucchini is tender. This is a tasty low-carb meal that everyone enjoys. Zucchini is an outstanding source of manganese, vitamin C, and dietary fiber, so you should give it a whirl if you have never tried it. Serve it up with a simple garden salad with a light vinaigrette and homemade strawberry lemonade, and you have the perfect meal.

yield 4 serving(s)
prep time 10 Min
cook time 35 Min
method Stove Top

Ingredients For stuffed zucchini boats

  • 1 lb
    italian sausage
  • ½ c
    onion finely chopped
  • 2 clove
    garlic minced
  • 1 tsp
    italian seasoning
  • 2 c
    marinara sauce
  • 4 md
    zucchini
  • freshly ground black pepper
  • 1 ½ c
    mozzarella cheese
  • 1 Tbsp
    chopped fresh parsley

How To Make stuffed zucchini boats

  • 1
    Preheat oven to 350 degrees and spray a large baking dish with nonstick cooking spray to make cleanup easier.
  • 2
    Brown the Italian sausage in a large skillet over medium-high heat. When the sausage is about two-thirds browned, add the onions and cook until the sausage is browned and the onions are soft. Drain any excess grease from the sausage mixture.
  • 3
    Reduce the heat to low, and the garlic and Italian seasoning. Cook for 1 minute while stirring constantly. Stir in the marinara and simmer while you prepare the zucchini for stuffing.
  • 4
    Cut the zucchini in half lengthwise and hollow out the center using a melon baller or metal spoon, leaving about a 1/4 inch of the flesh and skin on the sides and bottom. Do not peel, and do not precook.
  • 5
    Sprinkle the zucchini with a healthy amount of freshly ground black pepper. Spoon the sausage mixture into the zucchini, and sprinkle with the mozzarella cheese and half the parsley.
  • 6
    Bake for 25 minutes or until the zucchini is tender and the cheese is melted and lightly browned. Top with the remaining chopped fresh parsley, and for best results, serve promptly.
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