Stuffed zucchini boats are filled with a hearty sausage

Stuffed zucchini boats are a timeless dish that’s perfect for utilizing surplus squash from summer gardens. This dish is easily adaptable to suit your taste and is naturally low in carbs.

HOW TO MAKE STUFFED ZUCCHINI BOATS:

Start by hollowing out zucchini, seasoning them, and placing them in a baking dish. Prepare a simple meat sauce with Italian sausage, marinara sauce, garlic, and onions. Then, fill the zucchini shells with the sauce, top everything with cheese, and bake until golden and gooey.

TIPS FOR STUFFED ZUCCHINI BOATS:

– You can use mild or hot Italian sausage, pork or turkey sausage, or even ground beef. – Use your preferred marinara brand, such as Newman’s Own or Classico.
– You can also try this recipe with yellow squash or small hollowed-out eggplants.
– While mozzarella cheese is commonly used, consider using parmesan, fontina, or provolone for variety.
– Dried Italian seasoning is available in most grocery stores, or you can make your own with my Italian seasoning recipe.

CAN YOU FREEZE ZUCCHINI BOATS?

I don’t recommend freezing zucchini boats as they tend to become mushy after thawing. However, you can freeze the meat filling for up to 2 months. Thaw the filling, spoon it into fresh zucchini, add cheese, and bake.

STUFFED ZUCCHINI BOAT VARIATIONS:

While this is an Italian-style stuffed zucchini, there are other delicious ways to fill your squash!

Mexican: Create a filling with ground beef, tomato sauce, diced green chiles, black beans, and corn, then bake with cheddar cheese on top.

Asian: Use the filling from my chicken lettuce wraps, spoon it into the zucchini, then bake.

Vegetarian: Make a filling with sautéed onion, cooked grains like rice or quinoa, diced red bell pepper, cheese, and herbs.

IS ZUCCHINI HEALTHY?

Zucchini is rich in nutrients and provides health benefits such as fighting inflammation, aiding digestion, enhancing thyroid function, and improving eye health. It’s a low-calorie, low-carb, and high-fiber vegetable, making it a great addition to your diet. This recipe is an excellent way to introduce vegetables to your kids. You can even assemble the zucchini boats ahead of time and store them covered in the fridge until ready to bake. I frequently make this recipe, and it consistently receives rave reviews!

Stuffed zucchini boats are a delicious and satisfying dish, perfect for a low-carb meal that everyone will love. The recipe is simple and straightforward, making it an excellent choice for a family dinner. With the correct ingredients and cooking instructions, you’ll be able to create a fantastic meal that will impress your loved ones.

Stuffed zucchini boats Recipes

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Cuisine: Italian
Serves: 4

Ingredients:

– 4 medium zucchinis
– 1/2 teaspoon dried Italian seasoning
– Salt and pepper to taste
– 2 teaspoons olive oil
– 1 pound mild Italian sausage, casings removed
– 1/2 cup finely diced onion
– 1 teaspoon minced garlic
– 2 cups marinara sauce
– 3/4 cup shredded mozzarella cheese
– 1 tablespoon chopped parsley
– Cooking spray

Instructions:

1. Preheat the oven to 400 degrees F. Coat a large rectangular baking dish with cooking spray.
2. Cut the zucchinis in half lengthwise and trim off the stem ends. Use a spoon to carefully scoop the flesh out of the zucchinis.
3. Sprinkle the Italian seasoning, salt, and pepper over the zucchini shells and arrange them in the baking dish.
4. Heat the olive oil in a large pan over medium-high heat. Add the sausage and cook for 4-5 minutes, breaking up the meat with a spatula.
5. Add the onion and cook for an additional 4 minutes or until the onion is softened. Add the garlic and cook for 30 seconds.
6. Season the sausage and vegetable mixture with salt and pepper.
7. Pour the marinara sauce into the pan and bring it to a simmer; cook for 5 minutes.
8. Spoon the meat mixture evenly into the zucchini shells, then top with the shredded cheese.
9. Bake for 25 minutes, or until zucchini is tender and cheese is melted and golden brown.
10. Sprinkle with parsley, then serve.