Description
Savor these delicious Sausage Zucchini Boats, a perfect Italian-American main course that combines savory sausage, fresh zucchini, and melted cheeses. Easy to make and ideal for a low-carb, gluten-free meal, these stuffed zucchini halves are baked to golden perfection, offering a hearty yet healthy dinner option.
Ingredients
Vegetables
- 4 medium zucchini, halved lengthwise
- 1/2 cup chopped onion
- 2 cloves garlic, minced
Meat
- 1 lb Italian sausage (mild or spicy)
Cheeses
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Sauces & Seasonings
- 1 cup marinara sauce
- 1/2 teaspoon Italian seasoning
- Salt and black pepper to taste
Others
- 1 tablespoon olive oil
- Chopped parsley or basil for garnish
Instructions
- Prep the Zucchini Boats: Preheat your oven to 375°F (190°C). Using a spoon, carefully scoop out the centers of each zucchini half to create boats, leaving about 1/4 inch of flesh around the edges. Arrange the zucchini halves in a greased 9×13-inch baking dish.
- Cook the Sausage Mixture: Heat olive oil in a large skillet over medium heat. Add the Italian sausage and cook until browned and crumbled, about 6–8 minutes. Then add chopped onion and minced garlic, cooking until softened. Stir in marinara sauce, Italian seasoning, salt, and pepper. Let the mixture simmer gently for 2–3 minutes to meld flavors.
- Assemble and Bake: Spoon the sausage mixture evenly into each zucchini boat. Sprinkle grated Parmesan cheese over the tops, then add shredded mozzarella. Cover the baking dish with foil and bake for 25 minutes.
- Final Browning: Remove the foil and continue baking for an additional 5–10 minutes until the cheese is golden and bubbly.
- Garnish and Serve: Once out of the oven, garnish with chopped parsley or basil for a fresh finish before serving hot.
Notes
- For a lighter version, substitute ground turkey sausage for Italian sausage.
- These zucchini boats reheat well, making them ideal leftovers for lunch the next day.
