These Stuffed Zucchini Boats are filled with a hearty sausage mixture, topped with cheese and baked to perfection.
This change-of-pace main dish is a tried-and-true favorite in our home. The great thing about this recipe is it allows you to feed your entire family (especially your kiddos) veggies, without any complaints. It’s an easy, low carb meal your entire family will enjoy. Even folks who aren’t fond of zucchini are guaranteed to love it!
What if the zucchini flesh is difficult to scoop out?
If the flesh is difficult to scoop out, microwave the zucchini halves until slightly softened.
Can I substitute the ground sausage with another meat?
The best part about this recipe is you can play with some of the ingredients to fit your taste. If you prefer a much leaner meat, try turkey or ground chicken. We’ve even tried a combination of sausage and turkey. You really can customize this recipe any way you’d like.
Can I make a vegetarian option?
Yes, just swap out the meat for beans, tofu or your favorite veggies.
Can I freeze my Zucchini Boats?
Zucchini is plentiful during the summer, so it’s easy to pick them up when they’re really cheap and freeze them. These Stuffed Zucchini Boats are great to batch cook and freeze for future meals. Just make sure they’re frozen in an airtight container or a freezer bag so that you can seal the air out. If sealed properly, they stay good for up to two months.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
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- 4 medium zucchini, sliced lengthwise
- 16 ounces (4 cups) sweet or hot loose Italian sausage
- 1 teaspoon extra virgin olive oil
- 1 tablespoon minced garlic
- 1 small chopped onion
- 1 (14.5 oz.) can Italian style diced tomatoes
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup freshly grated mozzarella cheese
- 1/4 cup panko OR 100% whole grain bread crumbs (check for FfL-friendly ingredients)
- 2 teaspoons parsley
- Himalayan pink salt and pepper, to taste
Ingredients
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- Preheat oven to 400 degrees.
- Wash and slice zucchini lengthwise and hollow them out with a spoon. If the flesh is difficult to scoop out, microwave the zucchini halves until slightly softened. Chop the zucchini you removed into small cubes and set aside. Place the zucchini skin in a 9x13 casserole dish.
- In a pan over medium heat, add the olive oil and sausage. Cook for 3-5 minutes, until meat is partially cooked. Add the garlic, onion, tomatoes, chopped zucchini and salt and pepper to taste. Cook until softened, about 5 minutes.
- In a medium bowl, add the parmesan cheese, mozzarella cheese, bread crumbs and parsley. Mix well.
- Spoon the sausage mixture into the hollowed out zucchini boats and place the cheese mixture over top.
- Place in the oven and bake until golden brown, approximately 20 minutes.
*Use gluten-free bread crumbs if necessary.
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