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Savory Stuffed Zucchini Boats with Italian Sausage

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A quick and easy recipe featuring zucchini boats stuffed with spicy Italian sausage, fresh herbs, and gooey mozzarella, perfect for a comforting midweek meal.

Ingredients

Scale
  • 4 medium zucchinis, sliced lengthwise and scooped out
  • 1 pound (450g) Italian sausage, casing removed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (240ml) canned diced tomatoes, drained
  • 1 teaspoon dried Italian seasoning (or mix of oregano, basil, and thyme)
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 cup (100g) fresh mozzarella, sliced or torn
  • 1/4 cup (25g) grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • Fresh basil or parsley, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Wash and slice each zucchini lengthwise. Using a spoon or melon baller, scoop out the seeds and some flesh to create boats about 1/2-inch thick, leaving a sturdy shell. Set shells aside and roughly chop the scooped-out flesh.
  3. Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add Italian sausage to the skillet, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 6-7 minutes.
  5. Stir in chopped zucchini flesh and drained diced tomatoes. Season with Italian seasoning, red pepper flakes (if using), salt, and pepper. Cook for another 4-5 minutes until slightly thickened and fragrant.
  6. Place zucchini shells in a baking dish and spoon the sausage mixture evenly into each one.
  7. Top each zucchini boat with slices or torn pieces of fresh mozzarella. Sprinkle grated Parmesan over the top.
  8. Bake for 20-25 minutes until zucchini is tender and cheese is bubbling with golden spots.
  9. Remove from oven and let cool for a few minutes. Garnish with chopped fresh basil or parsley before serving.

Notes

If zucchini boats brown too quickly, loosely cover with foil halfway through baking. Drain canned tomatoes thoroughly to avoid watery filling. Use fresh mozzarella for best melting results. Uniform zucchini size ensures even cooking. Can prepare ahead and refrigerate before baking.

Nutrition

Keywords: zucchini boats, stuffed zucchini, Italian sausage, mozzarella, easy dinner, weeknight meal, comfort food, Italian herbs

Find it online: https://ariaappetite.com/savory-stuffed-zucchini-boats-with-italian-sausage-easy-recipe/