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Savory Stuffed Zucchini Boats with Italian Sausage

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These savory stuffed zucchini boats combine spicy Italian sausage with a creamy cheese filling for a quick, easy, and comforting meal perfect for weeknights.

Ingredients

Scale
  • 4 medium zucchinis, halved lengthwise and scooped out
  • 12 ounces spicy or mild Italian sausage, casing removed and crumbled
  • 1 cup ricotta cheese (240 g)
  • 1 cup shredded mozzarella cheese (100 g)
  • 1/4 cup grated Parmesan cheese (25 g)
  • 1/2 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons chopped fresh basil or parsley (optional)
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Rinse 4 medium zucchinis and slice them lengthwise. Use a spoon or melon baller to scoop out the seeds and some flesh, creating hollow “boats.” Reserve the scooped zucchini flesh for the filling. Place the boats in your baking dish, drizzle lightly with olive oil, and sprinkle with salt. Roast for about 10 minutes to soften slightly.
  3. While zucchini roasts, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 1/2 chopped onion and sauté until translucent, about 3 minutes. Add minced garlic and cook 30 seconds more. Toss in the crumbled sausage and cook until browned and cooked through, about 6-8 minutes. Stir in the reserved zucchini flesh and tomato paste, cooking another 2-3 minutes to blend flavors. Season with Italian seasoning, salt, and pepper.
  4. In a bowl, combine 1 cup ricotta, 1 cup shredded mozzarella, and 1/4 cup Parmesan. Add chopped fresh basil or parsley if desired. Stir well to create a creamy mixture.
  5. Remove the zucchini from the oven and fill each boat with the sausage and vegetable mixture. Spoon the cheese mixture evenly over the top of each stuffed zucchini. Return to the oven and bake for another 15-20 minutes until the cheese is bubbly and golden.

Notes

Roast zucchini shells first to prevent sogginess. Brown sausage thoroughly for flavor. Mix ricotta, mozzarella, and Parmesan for best cheese texture. Use fresh herbs for brightness. Cover cheese with foil if browning too fast. Broil 1-2 minutes at end for crispier top if desired.

Nutrition

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

Find it online: https://twirltaste.com/savory-stuffed-zucchini-boats-with-italian-sausage-5-easy-steps-to-make-perfect-cheese-filling/