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Savory Stuffed Zucchini Boats with Italian Sausage

savory stuffed zucchini boats - featured image
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These savory stuffed zucchini boats feature Italian sausage, Parmesan, and a crunchy breadcrumb topping for a quick and easy weeknight dinner that’s both comforting and healthy.

Ingredients

Scale
  • 4 medium zucchinis, halved lengthwise and hollowed out
  • 1 pound Italian sausage, casings removed (sweet or spicy)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 3/4 cup freshly grated Parmesan cheese (about 75g)
  • 1/2 cup Italian-seasoned breadcrumbs (about 50g)
  • 1/2 cup marinara or simple tomato sauce (about 120ml)
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
  2. Halve the zucchinis lengthwise and scoop out the seeds and some flesh to create boats about 1/4 inch thick. Reserve the scooped flesh for the filling. Arrange the zucchini boats in the baking dish.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.
  4. Add the minced garlic and cook for another 30 seconds until fragrant.
  5. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.
  6. Chop the reserved zucchini flesh finely and stir it into the sausage mixture.
  7. Pour in the marinara sauce and mix well. Let it simmer for 3-4 minutes to meld flavors.
  8. Remove the skillet from heat and stir in 1/2 cup Parmesan cheese and chopped parsley. Season with salt and pepper to taste.
  9. Spoon the sausage mixture evenly into each zucchini boat, pressing down lightly to fill completely without overflow.
  10. In a small bowl, mix the breadcrumbs with the remaining 1/4 cup Parmesan cheese and a drizzle of olive oil until crumbly.
  11. Sprinkle the breadcrumb topping evenly over the stuffed zucchinis.
  12. Bake uncovered for 25-30 minutes or until zucchini is tender and topping is golden brown and crisp.
  13. Let the zucchini boats rest for 5 minutes before serving.

Notes

If breadcrumb topping browns too quickly, tent loosely with foil halfway through baking. For extra melty cheese, add shredded mozzarella in the last 10 minutes of baking. Thicker zucchinis hold shape better. Toast breadcrumbs for extra crunch and flavor. Can be made vegetarian by substituting sausage with lentils or plant-based alternatives. Can be cooked in an air fryer at 350°F for 15-20 minutes.

Nutrition

Keywords: zucchini boats, stuffed zucchini, Italian sausage, Parmesan, easy dinner, weeknight meal, healthy recipe, comfort food

Find it online: https://tastytuck.com/savory-stuffed-zucchini-boats-with-italian-sausage-easy-recipe/