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Savory Stuffed Zucchini Boats with Italian Sausage and Cheese

stuffed zucchini boats - featured image
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A comforting and easy weeknight dinner featuring zucchini boats stuffed with browned Italian sausage, a blend of cheeses, and marinara sauce, baked to bubbly perfection.

Ingredients

Scale
  • 4 medium zucchinis
  • 1 lb (450g) Italian sausage (sweet or spicy)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 cup (100g) shredded mozzarella cheese
  • 1/4 cup (60g) cream cheese, softened
  • 1/2 cup (120ml) marinara sauce
  • 1 tsp Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • Olive oil, for sautéing and drizzling

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Wash and dry the zucchinis. Cut them in half lengthwise. Using a spoon, carefully scoop out the seeds and some flesh to create a hollow center about 1/4 inch (6 mm) thick, leaving enough wall to hold the stuffing. Set the scooped flesh aside.
  3. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a wooden spoon. Cook for about 5 minutes until it starts to brown but not fully cooked through.
  4. Add the chopped onion and garlic; cook another 3-4 minutes until the onions are soft and the sausage is fully browned.
  5. Add the chopped zucchini flesh and Italian seasoning. Stir well and cook for 2-3 minutes until the zucchini softens slightly. Season with salt and pepper to taste.
  6. Transfer the sausage mixture to a bowl. Add the cream cheese, mozzarella, Parmesan, and marinara sauce. Stir until everything is combined and creamy.
  7. Arrange the zucchini halves on a baking sheet, drizzle lightly with olive oil, and season with a pinch of salt. Spoon the sausage and cheese mixture generously into each boat.
  8. Bake for 25-30 minutes until the zucchini is tender and the cheese topping is bubbly and golden. For extra browning, broil for the last 2 minutes, watching closely to prevent burning.
  9. Let the boats cool for 5 minutes before serving. Garnish with fresh basil or parsley if desired.

Notes

Do not overstuff the zucchini boats to avoid spilling during baking. Brown the sausage slowly to develop flavor and texture. Drizzle olive oil on zucchini before baking to prevent steaming and maintain texture. Mixing cream cheese into the filling keeps it moist and creamy. If cheese browns too quickly, tent with foil. Leftovers reheat well in the oven; microwaving may cause sogginess. Can be adapted for vegetarian or keto diets.

Nutrition

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

Find it online: https://bitefuljoy.com/savory-stuffed-zucchini-boats-with-italian-sausage-and-cheese-recipe-for-easy-dinner/