0 from 6 votes
Stuffed Zucchini Boats
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4
Calories: 487 kcal
Course:
Main Course
Cuisine:
Italian-American Fussion
Ingredients
- 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)
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.