Stuffed Zucchini Boats

Are you ready to dive into a deliciously healthy dish that’s bursting with flavor? Today, we’ll be making Stuffed Zucchini Boats that are not only vibrant and colorful but also incredibly satisfying. These zucchini boats are filled with savory ground Italian sausage, loaded with fresh vegetables, and topped with melty mozzarella cheese. This recipe is perfect for a weeknight dinner or a delightful dish to impress your guests at a gathering. It’s all about making the most of seasonal produce, and zucchini is just the star we need!

Why This Recipe Is a Must-Try

Zucchini boats are a fantastic way to enjoy a low-carb meal without sacrificing flavor or satisfaction. The combination of ground Italian sausage with aromatic vegetables makes for a robust filling that complements the tender zucchini perfectly. Plus, they’re easy to assemble, making them a great option for busy weeknights or meal prep. The versatility and health benefits of zucchini, paired with an irresistible cheesy topping, make this recipe a must-try!

Ingredients

• 6 medium zucchini
• 1 tablespoon olive oil
• 1 yellow onion, peeled & diced
• 3 cloves garlic, minced
• 1 pound ground Italian sausage
• 1 tablespoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 bell pepper, seeded & diced
• 28 ounces canned diced tomatoes, drained
• 1 cup mozzarella cheese, shredded
• Fresh oregano, chopped, for garnish

How To Make Stuffed Zucchini Boats

Step 1: Prepare the Zucchini

Start by preheating your oven to 375°F (190°C). While the oven is heating, take the zucchini and slice them in half lengthwise. Using a small spoon, scoop out the seeds and flesh, creating a boat-like shape. Make sure to leave enough of the zucchini flesh so they hold their shape without falling apart. Set the hollowed zucchini aside.

Step 2: Sauté the Aromatics

In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to avoid burning.

Step 3: Cook the Sausage

Next, add the ground Italian sausage to the skillet. Use a wooden spoon to break it up and cook it through, about 5-7 minutes. Ensure that it is browned and crumbly, which will provide a delicious texture in your filling.

Step 4: Add Veggies and Seasoning

Once the sausage is cooked, add the Italian seasoning, salt, and pepper. Then toss in the diced bell pepper and drained diced tomatoes. Stir everything together and let it cook for another 5 minutes, allowing the flavors to meld.

Step 5: Fill the Zucchini Boats

Take the skillet off the heat and spoon the savory sausage and vegetable mixture into each zucchini half, packing it generously.

Step 6: Top with Cheese

Sprinkle shredded mozzarella cheese on top of each stuffed zucchini, ensuring even coverage. This will create a deliciously gooey layer that will melt perfectly in the oven.

Step 7: Bake the Zucchini Boats

Place the stuffed zucchini boats in a baking dish and cover with aluminum foil. Bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

Step 8: Garnish and Serve

Once out of the oven, let the zucchini boats cool for a couple of minutes. Garnish with freshly chopped oregano for a touch of freshness and serve warm.

Expert Tips

• Choose zucchini that are firm and without blemishes for the best results.
• If you prefer a vegetarian version, simply swap the ground sausage with a plant-based alternative or lentils.
• You can use any type of cheese you love; try cheddar or a dairy-free option for a different flavor.
• For an extra kick, add some crushed red pepper flakes to the sausage mixture.

Variations and Customizations

• Swap the ground Italian sausage for ground turkey or chicken for a lighter option.
• Add in other vegetables like corn, spinach, or mushrooms to enhance the nutritional value.
• Experiment with different sauces, such as marinara or pesto, for a unique twist on the flavor profile.
• Top with fresh basil or a sprinkle of parmesan cheese instead of mozzarella for a different cheese experience.

How to Store Leftovers

Leftover stuffed zucchini boats can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. You can also microwave them for a quicker option, though the oven will keep the zucchini from becoming too soggy.

FAQ

Can I use other types of squash instead of zucchini?

Yes! Yellow squash or even eggplant can be used. Just ensure they are sturdy enough to hold the filling.

Are stuffed zucchini boats healthy?

Absolutely! This recipe is a great way to enjoy vegetables and lean protein. You can make it healthier by using leaner meats or replacing them with plant-based options.

Can I freeze stuffed zucchini boats?

Yes, you can freeze them! Prepare the zucchini boats up to the baking point, wrap them well in plastic wrap, and store them in a freezer-safe container for up to 2 months. When ready to eat, thaw overnight in the fridge and bake as directed.

How do I know when the zucchini boats are done baking?

The zucchini should be tender but still hold its shape, and the cheese on top should be melted and slightly golden brown. Stick a fork in the zucchini to check for tenderness.

Conclusion

Stuffed Zucchini Boats are not just a meal—they’re an experience that allows for creativity in the kitchen while enjoying a healthy, satisfying dish. With their vibrant colors and delightful flavors, these zucchini boats make a perfect centerpiece for any dinner table. Whether you’re enjoying them with family or impressing guests, they are sure to become a new favorite. Dive into this recipe and savor every bite—you won’t be disappointed. Happy cooking!