Stuffed Zucchini Boats

Name: Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 serving
Ingredients: 4 medium zucchini; 3 tablespoon olive oil; salt and pepper; cooking spray; 1 medium onion; 3 cloves garlic; 1 lb Italian sausage; 2 cups marinara sauce; ¼ cup fresh basil; 1 cup mozzarella; ¼ cup Parmesan Cheese; 2 tablespoon fresh parsley

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
4
Calories
487 kcal
Course
Main Course
Cuisine
Italian-American Fussion

Stuffed Zucchini Boats

Kaitlin Leblanc

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This recipe is dinner perfection. It's easy and hits all the right notes. If you like your zucchini to be extra tender, then pre-bake them for about 10 minutes before adding the sauce. Two boats per serving are filling and so satisfying!

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Ingredients

Servings

4 medium zucchini
3 tablespoon olive oil divided
salt and pepper
cooking spray
1 medium onion chopped
3 cloves garlic minced
1 lb Italian sausage
2 cups marinara sauce plus extra for serving
¼ cup fresh basil chopped
1 cup mozzarella shredded
¼ cup Parmesan Cheese grated, plus extra for serving
2 tablespoon fresh parsley chopped, for garnish (optional)

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Instructions

Preheat oven to 400°F.
Cut the ends off the zucchini and cut them in half, lengthwise. Use a spoon to scoop out the seeds (discard). Brush 2 tablespoon of the oil over the tops of the boats. Liberally season the tops with salt and pepper. Spray the dish (or dishes) with cooking spray and place the boats in the dish, arranging them so they are pressed against each other, allowing them to sit upright.
Heat the remaining 1 tablespoon oil over medium heat in a medium-size skillet. Add the onion and sauté until soft, about 4 minutes. Add the garlic and cook for another 30 seconds, stirring occasionally.
Add the sausage to the pan and use a wooden spatula to break the sausage up. Cook, stirring often, until no longer pink. Stir in the marinara sauce, ½ teaspoon salt, and ½ teaspoon black pepper. Bring to a simmer and then stir in the basil. Let simmer for about 10 to 15 minutes.
Spoon the sauce into the zucchini boats (you may have leftover sauce). Sprinkle the mozzarella over the tops and then sprinkle on the grated Parmesan cheese.
Bake for 30 minutes. If the cheese starts to brown too much on top, loosely cover the dish with foil.
Heat about a cup of remaining marinara while the boats are baking.
Spoon a small pool of the warmed marinara on each plate and then top with 1 to 2 boats, per person. Garnish with parsley (if desired) and serve with additional grated Parmesan at the table.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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Depending on the size of the zucchini, they will become soft during the baking process, but not mushy at all. They will be a little firm, but still tender. If you prefer very soft zucchini, then pre-heat them in the dishes in the oven for 15 minutes before adding the filling.
Leftovers are wonderful! Reheat in the oven (covered with foil) at 350°F for 20 minutes, or until heated through. They keep covered, in the fridge, for several days.

Nutrition Information

Show Details

Calories 487kcal (24%) Carbohydrates 18g (6%) Protein 29g (58%) Fat 25g (38%) Saturated Fat 8g (40%) Polyunsaturated Fat 4g Monounsaturated Fat 9g Cholesterol 113mg (38%) Sodium 768mg (32%) Potassium 967mg (28%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 1409IU (28%) Vitamin C 52mg (58%) Calcium 300mg (30%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 487 kcal

% Daily Value*

Calories	487kcal	24%
Carbohydrates	18g	6%
Protein	29g	58%
Fat	25g	38%
Saturated Fat	8g	40%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	9g	45%
Cholesterol	113mg	38%
Sodium	768mg	32%
Potassium	967mg	21%
Fiber	4g	16%
Sugar	11g	22%
Vitamin A	1409IU	28%
Vitamin C	52mg	58%
Calcium	300mg	30%
Iron	4mg	22%