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Savory Stuffed Zucchini Boats with Italian Sausage and Cheese

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A quick and easy dinner recipe featuring zucchini boats stuffed with Italian sausage, cheese, and herbs, baked to perfection for a comforting and flavorful meal.

Ingredients

Scale
  • 4 medium zucchinis (about 8–10 inches long, firm and fresh)
  • 1 pound (450g) Italian sausage (mild or spicy, casing removed)
  • 1 cup (100g) shredded mozzarella cheese (whole milk preferred)
  • ½ cup (50g) grated Parmesan cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup (60g) fresh breadcrumbs (gluten-free if needed)
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1 teaspoon dried Italian seasoning (or mix of oregano, basil, and thyme)
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil.
  2. Wash and dry the zucchinis. Slice each lengthwise to create two boats. Scoop out seeds and some flesh, leaving about ¼ inch of flesh intact. Finely dice the scooped zucchini flesh and set aside.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and cook for 3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
  4. Add crumbled Italian sausage to the skillet. Cook for 7-8 minutes until browned and cooked through. Add diced zucchini flesh and cook for 3 more minutes.
  5. Transfer sausage mixture to a bowl. Let cool slightly, then stir in breadcrumbs, Parmesan cheese, Italian seasoning, parsley, salt, and pepper. Adjust seasoning as needed.
  6. Arrange zucchini boats in the baking dish. Spoon the filling into each boat, pressing lightly to pack.
  7. Sprinkle shredded mozzarella cheese evenly over the filled boats.
  8. Bake uncovered for 25-30 minutes until zucchini is tender and cheese is bubbly and golden.
  9. Let the stuffed zucchini boats rest for 5 minutes before serving.

Notes

To prevent sogginess, scoop enough zucchini flesh to leave a sturdy shell and sauté filling ingredients to reduce moisture. Avoid overfilling boats and press filling lightly. If excess liquid pools during baking, spoon it out halfway through. For extra crispness, broil for last 2 minutes watching closely.

Nutrition

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

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