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4.9 from 45 votes

Sausage Stuffed Zucchini Boats

Zucchini boats stuffed with sausage, breadcrumbs, onion, cheese, and garlic, topped with marinara and mozzarella, and baked until bubbly. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4
Calories: 718 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 4 medium zucchini cut lengthwise - interior scooped out
  • 3/4 cup shredded Mozzarella cheese
  • 4 cups marinara sauce
  • 1 pound bulk Italian Sausage or sausage meat removed from casings
  • 3 cloves garlic minced
  • 1 medium onion diced
  • 3/4 cup grated Pecorino Romano divided
  • 1/2 cup Italian seasoned breadcrumbs
  • 1/4 cup olive oil
  • 1/2 packed cup chopped basil

Instructions

    Cup of Yum
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Place a thick layer of marinara sauce into a large baking dish.
  7. 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.
  8. 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

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 (49%) Fiber 7g (28%) Sugar 15.8g (32%) Calcium 267mg (27%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 718

% 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.