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Savory Loaded Zucchini Boats with Italian Sausage

savory loaded zucchini boats - featured image
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A hearty and satisfying dinner recipe featuring zucchini boats filled with seasoned Italian sausage, sautéed veggies, and topped with melty mozzarella and Parmesan cheese.

Ingredients

Scale
  • 1 pound Italian sausage, casing removed (mild or spicy)
  • 4 medium zucchinis, washed and halved lengthwise
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • ½ cup tomato sauce
  • 1 cup shredded mozzarella cheese
  • ½ cup freshly grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning (or mix of dried basil, oregano, and thyme)
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Slice each zucchini in half lengthwise. Scoop out seeds and create a hollow boat about ½ inch thick. Reserve scooped flesh in a bowl.
  3. Place zucchini halves cut side up on the baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt. Roast for 10 minutes.
  4. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté chopped onion for 3-4 minutes until translucent.
  5. Add minced garlic and cook for 30 seconds until fragrant.
  6. Add Italian sausage, breaking into small pieces. Cook 6-8 minutes until browned and cooked through. Drain excess fat if needed.
  7. Chop reserved zucchini flesh finely and stir into sausage mixture. Cook 3 minutes until softened.
  8. Stir in tomato sauce, Italian seasoning, salt, and pepper. Simmer 2 minutes to blend flavors. Remove from heat.
  9. Spoon sausage mixture evenly into roasted zucchini halves. Sprinkle mozzarella and Parmesan cheese on top.
  10. Bake stuffed zucchini for 12-15 minutes until cheese is melted, bubbly, and golden.
  11. Remove from oven, sprinkle with fresh parsley, and let cool 5 minutes before serving.

Notes

Do not over-scoop zucchini to keep boats sturdy. Drain excess fat from sausage to avoid soggy filling. Use freshly shredded cheese for better melting. Roast zucchini first to prevent sogginess. Cover with foil if cheese browns too quickly during baking.

Nutrition

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

Find it online: https://fizzlefork.com/savory-loaded-zucchini-boats-with-italian-sausage-easy-recipe-for-dinner/