Go Back
Print Recipe

Stuffed Zucchini Boats

Delightful and nutritious stuffed zucchini boats filled with ground Italian sausage and fresh vegetables.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Large Skillet
  • Baking Dish
  • Spoon

Ingredients

Zucchini

  • 6 medium Zucchini Washed and halved lengthwise

Aromatics

  • 1 tablespoon Olive Oil For sautéing
  • 1 medium Yellow Onion Peeled and diced
  • 3 cloves Garlic Minced

Filling

  • 1 pound Ground Italian Sausage
  • 1 tablespoon Italian Seasoning
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Pepper
  • 1 medium Bell Pepper Seeded and diced
  • 28 ounces Canned Diced Tomatoes Drained
  • 1 cup Mozzarella Cheese Shredded

Garnish

  • to taste Fresh Oregano Chopped, for garnish

Instructions

  • Preheat your oven to 375°F (190°C). Wash the zucchini and slice them in half lengthwise. Scoop out the insides to create hollowed-out boats.
  • In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until onion is translucent, about 3-4 minutes.
  • Add ground Italian sausage to the skillet. Cook until browned and cooked through, about 5-7 minutes.
  • Stir in reserved zucchini flesh, diced bell pepper, Italian seasoning, salt, and pepper. Cook for an additional 3-4 minutes. Add drained diced tomatoes and mix well.
  • Remove from heat and fill each hollowed zucchini half with the sausage and vegetable mixture. Place in a baking dish.
  • Sprinkle shredded mozzarella cheese over the stuffed zucchini. Cover with foil and bake in the preheated oven.
  • Bake for about 25 minutes. Remove foil and bake for an additional 10-15 minutes, until cheese is bubbly and golden brown.
  • Let sit for a few minutes, garnish with fresh oregano, and serve.

Notes

Choose firm zucchini for better structure. You can make this dish vegetarian by substituting the sausage with a plant-based alternative.