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Savory Stuffed Zucchini Boats with Italian Sausage

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A delicious and easy recipe featuring zucchini boats stuffed with Italian sausage, ricotta, and Parmesan cheese, perfect for quick weeknight dinners.

Ingredients

Scale
  • 4 medium zucchinis, washed and halved lengthwise
  • 12 oz (340 g) mild or spicy Italian sausage, casing removed
  • 1 cup (250 g) whole-milk ricotta cheese
  • ½ cup (50 g) freshly grated Parmesan cheese
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • ½ cup (120 ml) tomato sauce (homemade or store-bought marinara)
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • Red pepper flakes (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a casserole dish.
  2. Slice the zucchinis lengthwise and use a spoon or paring knife to carefully scoop out the flesh, leaving about a ¼-inch (0.6 cm) thick shell. Set the scooped flesh aside.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 6–8 minutes. Remove with a slotted spoon and set aside.
  4. In the same skillet, add another tablespoon of olive oil. Toss in the chopped onion and garlic and sauté until softened and fragrant, about 3–4 minutes. Add the reserved zucchini flesh, chopped finely, and cook until softened, another 4 minutes.
  5. Return the browned sausage to the skillet. Stir in the tomato sauce, chopped basil, salt, pepper, and optional red pepper flakes. Cook for 2 more minutes until everything is blended and slightly thickened. Remove from heat and let cool slightly.
  6. Transfer the sausage mixture to a bowl and gently fold in the ricotta cheese and half of the Parmesan. This creates a creamy, cohesive filling.
  7. Spoon the filling evenly into each zucchini shell, pressing down lightly to pack it in but not overflow. Sprinkle the remaining Parmesan on top.
  8. Place the stuffed zucchinis on the prepared baking sheet or casserole dish. Bake for 25–30 minutes, or until the zucchini is tender but not mushy and the tops are golden and bubbly.
  9. Let the zucchini boats sit for 5 minutes before serving to help the filling set.

Notes

Salt and drain the hollowed zucchini shells before stuffing to draw out moisture and prevent sogginess. Use whole-milk ricotta for creaminess. Brown the sausage well for better flavor. Avoid overmixing the filling to maintain texture. Watch baking time closely to keep zucchini firm but tender. This recipe can be adapted with turkey sausage, cottage cheese, or vegetarian substitutes like mushrooms and walnuts.

Nutrition

Keywords: zucchini boats, stuffed zucchini, Italian sausage, ricotta, easy dinner, weeknight meal, low-carb, gluten-free option

Find it online: https://zestynora.com/savory-stuffed-zucchini-boats-with-italian-sausage-perfect-for-easy-dinners/