Stuffed Zucchini Boats
Deliciously healthy zucchini boats filled with savory ground Italian sausage, fresh vegetables, and topped with melty mozzarella cheese.
Servings: 4 servings
Equipment
- Large Skillet
- Baking Dish
- Aluminum Foil
Ingredients
Zucchini
- 6 medium zucchini
Cooking Oil
- 1 tablespoon olive oil
Vegetables
- 1 medium yellow onion, peeled & diced
- 3 cloves garlic, minced
- 1 pound ground Italian sausage
- 1 tablespoon Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 1 medium bell pepper, seeded & diced
- 28 ounces canned diced tomatoes, drained
- 1 cup mozzarella cheese, shredded
Garnish
- Fresh oregano, chopped for garnish
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Slice the zucchini in half lengthwise and scoop out the seeds to create a boat-like shape.
- Step 2: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for an additional 1-2 minutes.
- Step 3: Add the ground Italian sausage to the skillet, breaking it up with a wooden spoon. Cook until browned and crumbly, about 5-7 minutes.
- Step 4: Stir in the Italian seasoning, salt, and pepper. Add the diced bell pepper and drained diced tomatoes. Cook for another 5 minutes.
- Step 5: Remove from heat and spoon the sausage mixture into each zucchini half, packing it generously.
- Step 6: Sprinkle shredded mozzarella cheese on top of each stuffed zucchini.
- Step 7: Place the stuffed zucchini in a baking dish, cover with aluminum foil, and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden brown.
- Step 8: Let cool for a couple of minutes, garnish with chopped oregano, and serve warm.
Notes
Choose firm zucchini for best results. For a vegetarian option, substitute sausage with lentils or a plant-based alternative.