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Savory Loaded Zucchini Boats with Italian Sausage

savory loaded zucchini boats with italian sausage - featured image
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A quick and easy dinner recipe featuring zucchini boats stuffed with flavorful Italian sausage, cheese, and herbs, perfect for busy weeknights or dinner parties.

Ingredients

Scale
  • 4 medium zucchinis, halved lengthwise and scooped out
  • 1 pound Italian sausage, casing removed (mild or spicy)
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup diced tomatoes, canned or fresh, drained
  • 1 cup shredded mozzarella cheese (about 100g)
  • ¼ cup grated Parmesan cheese (about 25g)
  • 2 tablespoons fresh basil, chopped (or 1 teaspoon dried)
  • Salt and pepper to taste
  • Red pepper flakes, optional pinch

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
  2. Cut the zucchinis in half lengthwise. Using a spoon or melon baller, carefully scoop out the seeds and some flesh to create ‘boats,’ leaving about a ¼-inch thick shell. Set the scooped flesh aside. Arrange the zucchini boats on the baking sheet.
  3. Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Add garlic and sauté for another 30 seconds until fragrant.
  4. Add the Italian sausage (removed from casing) and cook, breaking up with a spoon, until browned and cooked through, about 7-8 minutes.
  5. Chop the reserved zucchini flesh finely and stir it into the skillet along with the diced tomatoes. Cook for 3-4 minutes until most of the liquid evaporates. Season with salt, pepper, and red pepper flakes if using. Remove from heat and stir in half of the shredded mozzarella and the chopped basil.
  6. Spoon the sausage and veggie mixture evenly into each zucchini shell, pressing lightly to fill. Sprinkle the remaining mozzarella and Parmesan evenly on top.
  7. Place the baking sheet in the preheated oven and bake for 15-20 minutes until the zucchini is tender and the cheese is bubbly and golden.
  8. Remove from oven and let cool for a few minutes before serving. Garnish with extra fresh basil if desired.

Notes

If zucchini boats release too much liquid, drain excess before baking to avoid sogginess. Watch cheese near end of baking to prevent over-browning; broil 1-2 minutes for extra crispiness if desired. Browning sausage well is key for flavor. Assemble boats up to 24 hours ahead and refrigerate. Freeze baked boats for up to 2 months and reheat from frozen.

Nutrition

Keywords: zucchini boats, Italian sausage, easy dinner, low carb, stuffed vegetables, weeknight meal, savory zucchini

Find it online: https://daintydine.com/savory-loaded-zucchini-boats-with-italian-sausage-easy-recipe-for-dinner/