Description
Delicious and hearty stuffed zucchini boats filled with a savory mixture of Italian sausage, bell peppers, onions, garlic, and tomato sauce, topped with melted mozzarella and Parmesan cheeses. Perfectly baked to tender perfection, this recipe offers a satisfying low-carb meal option that is flavorful and easy to prepare.
Ingredients
Scale
Zucchini
- 4 medium zucchini
Meat and Vegetables
- 1 lb. ground Italian sausage
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
Seasonings and Sauces
- 1 tsp Italian seasoning
- 2 tbsp tomato paste
- ½ tsp salt, plus more to season the zucchini
- ¼ tsp pepper, plus more to season the zucchini
- 8 oz. can tomato sauce
- 2 tbsp chopped fresh basil
Cheese
- ½ cup grated Parmesan cheese
- 1 cup grated mozzarella cheese
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper for easy cleanup.
- Prepare Zucchini Boats: Slice each zucchini in half lengthwise and use a spoon to scoop out the seeds and soft center to create hollow boats, discarding or saving the removed flesh for another use.
- Season Zucchini: Place the hollowed zucchini cut side up on the prepared sheet pan, then sprinkle with salt and pepper to taste.
- Cook Sausage and Vegetables: Heat a large skillet over medium-high heat. Add the ground Italian sausage, diced onion, and diced red bell pepper. Cook while crumbling the sausage until it is browned and the vegetables have softened, about 5-7 minutes.
- Add Flavorings: Stir in the minced garlic, Italian seasoning, tomato paste, salt, and pepper. Cook for 1-2 minutes until the mixture becomes fragrant.
- Simmer Sauce: Pour in the tomato sauce and allow the mixture to simmer for 2-3 minutes, stirring occasionally, until the filling thickens.
- Finish Filling: Remove the skillet from heat and stir in the fresh chopped basil and grated Parmesan cheese to enhance flavor.
- Stuff Zucchini: Spoon the sausage and vegetable filling evenly into each zucchini boat on the sheet pan.
- Bake Zucchini: Place the stuffed zucchini in the preheated oven and bake for 20 minutes to soften the zucchini and meld flavors.
- Add Cheese and Finish Baking: Remove the baking pan from the oven and sprinkle the grated mozzarella cheese evenly over the stuffed zucchini. Return to the oven and bake for an additional 5 minutes or until the cheese melts and turns slightly golden.
- Serve: Serve the stuffed zucchini boats warm and enjoy a delicious savory meal.
Notes
- You can save the scooped-out zucchini flesh to add to soups, sauces, or as a sautéed side dish.
- For a milder flavor, use sweet Italian sausage instead of spicy.
- To make this recipe vegetarian, substitute sausage with a plant-based meat alternative or sautéed mushrooms and lentils.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven for best texture.
- Adding a sprinkle of red pepper flakes to the filling can add extra heat if desired.
