Are you tired of the same old boring dinner routines? Get ready to transform your meal with a mouthwatering dish that combines the hearty richness of Italian sausage with the fresh, light texture of zucchini. These Sausage Stuffed Zucchini Boats are not just a recipe—they're a culinary adventure that will have your family begging for seconds! Packed with flavor, nutrition, and pure deliciousness, this recipe is about to become your new go-to meal that impresses both weeknight diners and weekend guests.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium zucchinis
- 1 pound Italian sausage
- 1 cup cooked rice
- 1/2 cup diced onion
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with cooking spray or olive oil.
- Wash the zucchinis thoroughly and slice them lengthwise. Use a spoon to carefully scoop out the inner flesh, creating a boat-like shape. Leave about 1/4 inch of flesh around the edges to maintain the zucchini's structure.
- In a large skillet over medium-high heat, cook the Italian sausage, breaking it into small crumbles. Cook until the meat is fully browned and no pink remains, approximately 7-8 minutes.
- Add diced onions to the skillet with the sausage and sauté until the onions become translucent and soft, about 3-4 minutes.
- Stir in the cooked rice, mixing well with the sausage and onions. Season the mixture with salt and pepper to taste.
- Pour half of the marinara sauce into the sausage and rice mixture, stirring to combine all ingredients thoroughly.
- Carefully spoon the sausage-rice mixture into the prepared zucchini boats, filling them generously.
- Top the stuffed zucchini boats with the remaining marinara sauce, spreading it evenly.
- Sprinkle shredded mozzarella cheese over each stuffed zucchini boat.
- Place the stuffed zucchini in the prepared baking dish and bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is melted and lightly golden.
- Remove from the oven and let cool for 5 minutes before serving. Garnish with fresh herbs like basil or parsley if desired.
Tips
- Choose zucchinis that are firm and similar in size for even cooking and consistent presentation.
- Don't discard the zucchini flesh you scoop out—chop it finely and mix into your stuffing for extra moisture and flavor.
- For a crispy top, broil the zucchini boats for 2-3 minutes after baking to get a golden, bubbling cheese crust.
- Use fresh mozzarella for an even more luxurious melting experience.
- If you prefer a lighter version, you can substitute ground turkey for the Italian sausage.
- Make sure to drain any excess fat from the sausage to prevent soggy boats.
- Let the zucchini boats rest for 5 minutes after baking to allow the filling to set and make serving easier.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 22g
Protein: 25g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 85mg
