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Cozy Stuffed Zucchini Boats with Italian Sausage

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A quick and easy weeknight recipe featuring zucchini boats stuffed with savory Italian sausage, fresh herbs, and melted mozzarella cheese for a comforting and flavorful meal.

Ingredients

Scale
  • 4 medium zucchini (about 8–10 inches long), halved lengthwise
  • 2 tablespoons olive oil (for brushing the zucchini)
  • Salt and freshly ground black pepper (to taste)
  • 1 pound Italian sausage (mild or spicy, casing removed)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup canned diced tomatoes, drained
  • 1/2 cup Italian breadcrumbs (optional)
  • 1/4 cup chopped fresh basil or parsley
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 1/2 cups shredded mozzarella cheese (whole milk mozzarella preferred)
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Line your baking dish or sheet with parchment paper for easier cleanup.
  2. Wash and dry the zucchini. Slice each in half lengthwise, then use a spoon to scoop out the seeds and some flesh, leaving about 1/4-inch thick walls to hold the filling. Brush each half lightly with olive oil and season with salt and pepper. Set aside.
  3. Heat a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon. When it starts to brown (about 5 minutes), add the chopped onion and garlic. Cook until the onions soften and the sausage is cooked through, about 5-7 more minutes.
  4. Stir in the drained diced tomatoes, breadcrumbs (if using), dried oregano, and fresh basil or parsley. Season with salt and pepper to taste. Cook for another 3 minutes until the mixture is well combined and heated through. Remove from heat.
  5. Spoon the sausage mixture evenly into each zucchini half, packing lightly but not overflowing.
  6. Sprinkle shredded mozzarella and grated Parmesan evenly over the filled boats.
  7. Place the filled zucchini boats in the oven and bake for 20-25 minutes until the zucchini is tender and the cheese is bubbly and golden. For extra browning, broil for the last 2 minutes, watching carefully to avoid burning.
  8. Let the zucchini boats rest for 5 minutes before serving to allow the filling to set slightly.

Notes

To avoid sogginess, do not over-scoop zucchini flesh and drain canned tomatoes well. Use firm zucchini. You can prepare the filling and zucchini boats ahead and refrigerate for up to 24 hours before baking. For gluten-free, omit or substitute breadcrumbs. For dairy-free, use vegan cheese alternatives. Leftovers keep well refrigerated for 3 days and reheat gently in the oven. Avoid microwaving to prevent sogginess.

Nutrition

Keywords: stuffed zucchini boats, Italian sausage, mozzarella, easy dinner, weeknight meal, comfort food, low-carb, gluten-free option

Find it online: https://coracooks.com/cozy-stuffed-zucchini-boats-with-italian-sausage-best-easy-recipe/