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Cheesy Italian Sausage Stuffed Zucchini Boats

Savor these delicious zucchini boats stuffed with flavorful Italian sausage and marinara sauce, and topped with gooey mozzarella and Parmesan cheese. A perfect low-carb meal for busy weeknights.
50 min
TOTAL TIME
338
CALORIES
$1.96
PER SERVING
Cheesy Italian Sausage Stuffed Zucchini Boats
Ingredients
9 INGREDIENTS
6 SERVINGS
Grated Parmesan Cheese
1/4 cup grated parmesan cheese
Zucchini
3 medium zucchini
halved lengthwise
Fresh Mozzarella Cheese, Shredded
8 oz fresh mozzarella cheese, shredded
Garlic
2 cloves garlic
minced
Salt
1 tsp salt
Black Pepper
1/2 tsp black pepper
Marinara Sauce
1 cup marinara sauce
Extra Virgin Olive Oil
1 1/2 tbsp extra virgin olive oil
Italian Sausage
1/2 lbs italian sausage
Directions
11 STEPS
20 min
PREP TIME
30 min
COOK TIME
50 min
TOTAL TIME
1
Preheat oven to 350°F (175°C).
2
Scoop the seeds and some of the flesh out of each zucchini half, creating a boat shape.
3
Brush the hollowed zucchini generously with extra-virgin olive oil.
4
Season zucchini with salt and pepper.
5
Bake for about 20 minutes, or until the zucchini is tender.
6
In the meantime, cook the Italian sausage in a skillet over medium-high heat, breaking pieces up with a spoon, until sausage is no longer pink.
7
Add minced garlic to the skillet and cook until garlic is fragrant, about 30 seconds.
8
Stir in marinara sauce.
9
Fill each zucchini boat with equal amounts of the sausage mixture.
10
Top zucchini boats with shredded mozzarella and grated Parmesan cheese.
11
Return to the oven and bake until cheese is melted and gooey, about 5-10 minutes.
Health Info
Macros
8g
CARBS
25g
FAT
19g
PROTEIN
Allowed on these diets
GLUTEN FREE
LOW CARB
Contains these allergens
MILK
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Frequently Asked Questions
What is stuffed zucchini?
What ingredients do I need to make stuffed zucchini?
How do I prepare the zucchini for stuffing?
What cooking techniques can I use to cook stuffed zucchini?
Can I substitute or adjust the ingredients to suit my personal taste or dietary preferences?
What are some tips for preventing common mistakes when making stuffed zucchini?
How do I store leftover stuffed zucchini?
Can I make stuffed zucchini ahead of time?