Looking for a delicious low-carb dinner that doesn’t sacrifice flavor? These Italian Sausage Stuffed Zucchini Boats are exactly what you need. I’ve perfected this recipe to create a satisfying meal that combines fresh vegetables with savory Italian sausage and melted cheese – a combination that’s sure to please even the pickiest eaters.
Ingredients
- 4 medium zucchini
- 1 pound Italian sausage (sweet or hot, depending on preference)
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup Italian seasoned breadcrumbs
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut each zucchini in half lengthwise. Using a spoon, scoop out the seeds and some flesh to create “boats,” leaving about 1/4-inch thick walls. Don’t discard the flesh – chop it up for the filling.
- Season the hollow zucchini with salt and pepper, then place them cut-side up on the prepared baking sheet.
- In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Add Italian sausage to the skillet, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes.
- Stir in the chopped zucchini flesh and marinara sauce. Cook for another 2-3 minutes.
- Remove from heat and stir in half the mozzarella cheese and the breadcrumbs.
- Fill each zucchini boat generously with the sausage mixture.
- Top with remaining mozzarella and Parmesan cheese.
- Bake for 20-25 minutes, or until the zucchini is tender and the cheese is golden brown.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 (8 zucchini boats)
Recipe Notes
- For firmer zucchini boats, pre-bake the hollowed zucchini for 5 minutes before filling.
- If your zucchini are particularly large, you might need to increase the cooking time by 5-10 minutes.
- To make this recipe gluten-free, simply omit the breadcrumbs or use gluten-free alternatives.
- Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for best results.
- For meal prep, you can prepare the filling up to 2 days in advance and store it in the refrigerator.
- If you’re watching carbs, you can reduce or omit the breadcrumbs – the dish will still be delicious!
Italian Sausage Stuffed Zucchini Boats
A delicious low-carb dinner that combines fresh vegetables with savory Italian sausage and melted cheese.
Ingredients
- 4 medium zucchini
- 1 pound Italian sausage sweet or hot, depending on preference
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 small onion finely diced
- 2 cloves garlic minced
- 1/2 cup Italian seasoned breadcrumbs
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut each zucchini in half lengthwise. Using a spoon, scoop out the seeds and some flesh to create "boats," leaving about 1/4-inch thick walls. Don't discard the flesh – chop it up for the filling.
- Season the hollow zucchini with salt and pepper, then place them cut-side up on the prepared baking sheet.
- In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Add Italian sausage to the skillet, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes.
- Stir in the chopped zucchini flesh and marinara sauce. Cook for another 2-3 minutes.
- Remove from heat and stir in half the mozzarella cheese and the breadcrumbs.
- Fill each zucchini boat generously with the sausage mixture.
- Top with remaining mozzarella and Parmesan cheese.
- Bake for 20-25 minutes, or until the zucchini is tender and the cheese is golden brown.
