Description
A fast and flavorful recipe featuring zucchini boats stuffed with savory Italian sausage and topped with melted cheese, ready in just 30 minutes. Perfect for a cozy, low-carb weeknight dinner.
Ingredients
- 4 large medium zucchini (about 1.5 lbs / 700g)
- 1 pound (450g) Italian sausage, casings removed
- 1 small yellow onion, finely diced (about 100g)
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved (150g)
- 1 teaspoon Italian seasoning
- ½ cup freshly grated Parmesan cheese (50g)
- 1 cup shredded mozzarella cheese (100g)
- 2 tablespoons olive oil (30ml)
- Salt to taste (about ½ teaspoon)
- Black pepper to taste
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C). Wash zucchinis and cut each in half lengthwise. Scoop out seeds and some flesh to create boats about ½ inch thick on the sides. Chop the scooped flesh and set aside.
- Heat olive oil in a large skillet over medium heat. Add Italian sausage, breaking it up with a spoon. After 5 minutes, add diced onion, minced garlic, and chopped zucchini flesh. Sprinkle Italian seasoning and red pepper flakes if using. Cook until sausage is browned and veggies softened, about 3-5 minutes more.
- Add halved cherry tomatoes and cook 1-2 minutes until they start to soften. Season with salt and black pepper. Remove skillet from heat.
- Fill each zucchini half generously with the sausage mixture. Place on a lined baking sheet. Sprinkle Parmesan cheese evenly over the tops, then add shredded mozzarella.
- Bake for 10-12 minutes until zucchini is tender and cheese is melted and golden. For extra tender zucchini, tent with foil for the first 8 minutes, then remove foil to brown cheese.
- Remove from oven and let cool for a couple of minutes before serving.
Notes
Do not over-scoop zucchini to avoid sogginess; leave about ½ inch thick walls. Use freshly grated cheese for better melting and browning. Cook sausage fully before adding veggies for richer flavor. Filling can be prepared a day ahead and refrigerated. For crispier tops, broil for last 1-2 minutes watching carefully. To reheat leftovers, warm gently in skillet with a splash of water or olive oil to prevent drying out. Avoid freezing as zucchini becomes mushy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini h
- Calories: 370
- Sodium: 600
- Fat: 27
- Saturated Fat: 10
- Carbohydrates: 10
- Fiber: 3
- Protein: 22
Keywords: stuffed zucchini boats, Italian sausage, low-carb dinner, quick dinner, weeknight meal, cheesy zucchini boats