Sausage Stuffed Zucchini Boats
User Reviews
4.9
30 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
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Servings
4
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Calories
718 kcal
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Course
Main Course
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Cuisine
Italian
Sausage Stuffed Zucchini Boats
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Zucchini boats stuffed with sausage, breadcrumbs, onion, cheese, and garlic, topped with marinara and mozzarella, and baked until bubbly.
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Ingredients
- 4 medium zucchini cut lengthwise - interior scooped out
- 3/4 cup mozzarella cheese shredded
- 4 cups marinara sauce
- 1 pound Italian sausage or sausage meat removed from casings, bulk
- 3 cloves garlic minced
- 1 medium onion diced
- 3/4 cup Pecorino Romano cheese divided, grated
- 1/2 cup Italian seasoned breadcrumbs
- 1/4 cup olive oil
- 1/2 packed cup basil chopped
Instructions
- Preheat the oven to 400f and set the rack to the middle level. Bring a pot of water to boil (large enough to fit the zucchini boats).
- Remove zucchini seeds with a spoon, leaving 1/4-inch interior walls. Boil the zucchini boats for 2 minutes then drain and run under cold water until cool and set aside.
- Saute the onion in the olive oil over medium-low heat until soft (about 5-7 minutes) then add in the garlic and saute for another 2-3 minutes until golden.
- Add in sausage, turn heat to medium, and saute for around 7 more minutes or until mostly cooked through. Use a wooden spoon to break up the sausage into small pieces.
- Remove the pan from the heat. Add in the breadcrumbs, basil, 1/2 cup mozzarella, 1/2 cup Pecorino Romano, and a 1/2 cup of marinara sauce. Mix well.
- Place a thick layer of marinara sauce into a large baking dish.
- Dry off the zucchini with paper towels. Season the inside of the zucchini with salt and pepper to taste. Stuff each zucchini boat with the stuffing and place each boat into the baking dish. Spoon the remaining sauce over the top of each boat and sprinkle with the remaining Pecorino Romano and mozzarella cheese.
- Bake the zucchini boats until fork tender (around 25 minutes) covered with foil. Remove foil and broil for 2-3 minutes more to brown top. Watch carefully for burning. Enjoy!
Notes
- Use medium to small zucchini. They are more tender and have more flavor than large zucchini which tend to be waterlogged.
- Season the zucchini before adding the stuffing. Salting the inside of the zucchini ensures that the zucchini themselves will not be bland.
- Leftovers – The sausage-stuffed zucchini can be stored for up to 3 days in the fridge. Reheat in the oven at 350f until hot all the way through (approximately 15-20 minutes).
Nutrition Information
Show Details
Calories
718kcal
(36%)
Carbohydrates
32.9g
(11%)
Protein
36.9g
(74%)
Fat
51g
(78%)
Saturated Fat
15.5g
(78%)
Cholesterol
111mg
(37%)
Sodium
1127mg
(47%)
Potassium
1724mg
(37%)
Fiber
7g
(28%)
Sugar
15.8g
(32%)
Calcium
267mg
(27%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 718 kcal
% Daily Value*
| Calories | 718kcal | 36% |
| Carbohydrates | 32.9g | 11% |
| Protein | 36.9g | 74% |
| Fat | 51g | 78% |
| Saturated Fat | 15.5g | 78% |
| Cholesterol | 111mg | 37% |
| Sodium | 1127mg | 47% |
| Potassium | 1724mg | 37% |
| Fiber | 7g | 28% |
| Sugar | 15.8g | 32% |
| Calcium | 267mg | 27% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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