Perfect for summer zucchini.
These Sausage Stuffed Zucchini Boats are filled with sweet Italian sausage, marinara, mozzarella, and parmigiano reggiano for an easy, flavorful dinner. They’re a simple way to turn fresh zucchini into a hearty weeknight meal.
Ingredients
Zucchini is the base for these stuffed boats, while sweet Italian sausage, shallot, garlic, tomato paste, and marinara create the filling. Mozzarella and parmigiano reggiano add flavor and a perfect cheese pull and fresh torn basil is used for finishing to add a little freshness.
- zucchini & the reserved flesh – our boat base and nothing goes to waste!
- olive oil
- sweet Italian sausage – you could also use hot if you prefer!
- parmigiano reggiano – try to find the real stuff, you’ll never go back!
- shallot – milder than an onion
- garlic – fresh and minced!
- tomato paste
- marinara sauce – I typically have homemade, but use your favorite
- crushed red pepper flakes – leave it out if you are concerned about spiciness, it just adds some warmth
- kosher salt – I use Diamond Crystal in all my recipes
- black pepper
- mozzarella – for the mixture and the topping
- basil – for finishing, optional, but a delicious touch
How to Make Sausage Stuffed Zucchini Boats
Prepare the Zucchini: Slice the zucchini in half, scoop out the centers, and finely chop the reserved flesh.
Pre-bake the Zucchini: Brush the boats with olive oil, season, and bake until they begin to soften.
Make the Sausage Filling: Brown the sausage, then add the shallot, garlic, reserved zucchini, and tomato paste.
Finish the Filling: Stir in the marinara and seasonings, simmer, then finish the filling with parmigiano reggiano and mozzarella.
Fill and Bake: Divide the filling between the zucchini boats, top with mozzarella, and bake until tender and golden.
Finish and Serve: Top with fresh basil and additional parmigiano reggiano before serving!
What to Serve with Sausage Stuffed Zucchini Boats
I’d keep the sides fairly simple because these are already substantial and very filling.
Think a crisp green salad with a light vinaigrette, garlic bread, or a simple vegetable side like green beans or broccolini.
How to Make Sausage Stuffed Zucchini Boats Ahead of Time
You can prepare the sausage filling a day in advance and refrigerate it in an airtight container. When you’re ready to serve, prepare and pre-bake the zucchini, fill, and bake as directed!
Baked Ziti is another great make ahead option.
Equipment I Use to Make Sausage Stuffed Zucchini Boats
- Baking Dish – Le Creuset, Staub, and Pyrex are my favorite!
- Stainless Steel Frying Pan – Perfect for whipping up the meat sauce
- Microplane – so helpful for grating cheese
Frequently Asked Questions
Do I have to pre-bake the zucchini?
I recommend it. Pre-baking gives the zucchini a head start so the boats become tender by the time the filling is hot and the cheese is golden.
Can I use hot Italian sausage?
Yes, hot Italian sausage works if you prefer more heat.
How do I keep stuffed zucchini from getting watery?
Cooking the reserved zucchini flesh until most of its moisture evaporates helps keep excess liquid out of the filling. Avoid overbaking the finished zucchini boats as well!
Sausage Stuffed Zucchini Boats
- Total Time: 55 minutes
- Yield: 6 zucchini boats 1x
Description
Sausage Stuffed Zucchini Boats filled with sweet Italian sausage, marinara, mozzarella, and parmigiano reggiano.
Ingredients
- 3 medium zucchini
- Reserved zucchini flesh, finely chopped
- 1 tablespoon olive oil
- ¾ pound sweet Italian sausage, about 3 links, casings removed
- 1 small shallot, finely diced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- ½ cup marinara sauce
- ½ teaspoon kosher salt, plus more for seasoning the zucchini
- ¼ teaspoon black pepper, plus more for seasoning the zucchini
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons fresh basil, finely chopped
- ¼ cup parmigiano reggiano, grated, plus more for serving
- 1 ¼ cup whole milk mozzarella, shredded
Instructions
- Preheat the oven to 400°F. Slice the 3 zucchini in half lengthwise and scoop out the centers, leaving about a ¼ inch border. Finely chop the scooped zucchini flesh and set aside.
- Brush the zucchini with 1 tablespoon of olive oil and season lightly with a pinch of kosher salt and black pepper. Arrange cut-side up in a 9×13-inch baking dish and bake for 15 minutes while you prepare the filling.
- Meanwhile, heat a large skillet over medium heat. Add the ¾ pound sweet Italian sausage with the casings removed and cook, breaking it into small crumbles, until browned. Add the diced shallot and cook for 2-3 minutes, until softened. Stir in the 2 cloves minced garlic and cook for 30 seconds, until fragrant.
- Add the chopped zucchini flesh and cook for 5 minutes, stirring occasionally, until most of the moisture has evaporated. Stir in the tomato paste and cook for 3 minutes, until it darkens slightly.
- Add the ½ cup marinara, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon crushed red pepper flakes. Simmer for 5 minutes, then remove from the heat. Stir in ¼ cup grated parmigiano reggiano, and ½ cup of the mozzarella.
- Spoon the filling evenly into the 6 zucchini boats, mounding it slightly. Top with the remaining ¾ cup mozzarella.
- Bake for 15-20 minutes, until the zucchini is tender and the cheese is melted and lightly golden. Broil for 1-2 minutes at the end for extra browning, watching closely.
- Finish with freshly grated parmigiano reggiano and chopped fresh basil before serving.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Mains
- Method: Stovetop; Oven
Chicken Broccoli Ziti
Leave a Reply