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Stuffed Zucchini Boats

Stuffed Zucchini Boats tast
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These irresistible stuffed zucchini boats are filled with savory Italian sausage, red bell pepper, marinara sauce, and gooey cheese. Baked until golden, they’re a simple low-carb dinner perfect for summer nights.

Ingredients

Scale

  • 4 medium zucchini

  • 3 tablespoons olive oil, divided

  • Salt and pepper, to taste

  • Cooking spray

  • 1 medium onion, chopped

  • 3 cloves garlic, minced

  • 1 lb Italian sausage

  • 2 cups marinara sauce, plus extra for serving

  • 1/4 cup fresh basil, chopped

  • 1 cup mozzarella cheese, shredded

  • 1/4 cup Parmesan cheese, grated, plus extra for serving

  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

  • Preheat oven to 375°F (190°C).

  • Halve the zucchini lengthwise and scoop out centers to create boats. Brush with 1 tbsp olive oil, season with salt and pepper, and place on a baking sheet or in a baking dish sprayed with cooking spray.

  • In a skillet, heat 2 tbsp olive oil. Add onion and cook until soft. Add garlic and Italian sausage, cooking until browned. Stir in red bell pepper and cook for 2–3 minutes.

  • Add marinara sauce and simmer for 5–7 minutes. Stir in chopped basil.

  • Fill zucchini boats with sausage mixture, top with mozzarella and parmesan cheese.

  • Cover with foil and bake for 25 minutes. Uncover and bake for another 10 minutes until cheese is bubbly and golden.

 

  • Garnish with parsley if using. Serve warm with crusty bread or a side salad.

Notes

  • You can substitute ground beef or turkey for the Italian sausage.

  • Try yellow squash in place of zucchini for variety.

 

  • Pre-roasting zucchini shells for 5 minutes ensures extra tenderness.

Nutrition

Find it online: https://bibodo.com/stuffed-zucchini-boats/