stuffed zucchini boats

Name: Stuffed Zucchini Boats
Prep time: 10 min
Cook time: 35 min
Yield: 4
Cuisine: American
Ingredients: 1 pound(s) italian sausage; ½ cup(s) onion finely chopped; 2 clove(s) garlic minced; 1 teaspoon(s) italian seasoning; 2 cup(s) marinara sauce; 4 medium zucchini; freshly ground black pepper; 1 ½ cup(s) mozzarella cheese; 1 tablespoon(s) chopped fresh parsley

36 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Aug 1, 2023

Stuffed Zucchini Boats are delicious and easy to make with Italian Sausage, onions, garlic, and marinara under a generous blanket of mozzarella cheese baked until the cheese is melted and the zucchini is tender. This is a tasty low-carb meal that everyone enjoys. Zucchini is an outstanding source of manganese, vitamin C, and dietary fiber, so you should give it a whirl if you have never tried it. Serve it up with a simple garden salad with a light vinaigrette and homemade strawberry lemonade, and you have the perfect meal.

Rate

Delicious Zucchini Boats are quick and easy to make with Italian sausage, marinara, and Mozzarella cheese. They are low cab, keto-friendly, and perfect for using up all that summer garden zucchini.

prep time 10 Min

cook time 35 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 pound italian sausage
½ cup onion finely chopped
2 cloves garlic minced
1 teaspoon italian seasoning
2 cups marinara sauce
4 medium zucchini
freshly ground black pepper
1 ½ cups mozzarella cheese
1 tablespoon chopped fresh parsley

How To Make stuffed zucchini boats

Step 1

Preheat oven to 350 degrees and spray a large baking dish with nonstick cooking spray to make cleanup easier.

Step 2

Brown the Italian sausage in a large skillet over medium-high heat. When the sausage is about two-thirds browned, add the onions and cook until the sausage is browned and the onions are soft. Drain any excess grease from the sausage mixture.
Step 3

Reduce the heat to low, and the garlic and Italian seasoning. Cook for 1 minute while stirring constantly. Stir in the marinara and simmer while you prepare the zucchini for stuffing.
Step 4

Cut the zucchini in half lengthwise and hollow out the center using a melon baller or metal spoon, leaving about a 1/4 inch of the flesh and skin on the sides and bottom. Do not peel, and do not precook.
Step 5

Sprinkle the zucchini with a healthy amount of freshly ground black pepper. Spoon the sausage mixture into the zucchini, and sprinkle with the mozzarella cheese and half the parsley.
Step 6

Bake for 25 minutes or until the zucchini is tender and the cheese is melted and lightly browned. Top with the remaining chopped fresh parsley, and for best results, serve promptly.
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