Italian Sausage Zucchini Boats

 

A delicious and healthy way to enjoy the flavors of stuffed peppers! Zucchini halves are loaded with a robust Italian sausage and vegetable filling, topped with melted cheese, and baked to perfection.

Yields: 4 servings (2 boats per person)
Prep time: 20 minutes
Cook time: 20 minutes

Ingredients

• 4 medium zucchinis

• 1 lb Italian sausage (mild or hot), casings removed

• 1 cup yellow onion, diced

• ½ cup red bell pepper, diced

• ½ cup green bell pepper, diced

• 2-3 garlic cloves, minced

• 1 cup corn (fresh or frozen, thawed if frozen)

• 1 ½ cups marinara or spaghetti sauce

• ½ cup parmesan cheese, grated

• 1 ½ cups mozzarella cheese, shredded

• Fresh basil, chopped (for garnish)

• Salt and pepper to taste

Instructions:

1. Prepare the Oven and Zucchini: Preheat your oven to 350°F (175°C). Slice each zucchini in half lengthwise. Using a spoon, gently scoop out the inner flesh to create a “boat,” leaving about a ¼-inch thick shell. Lightly season the inside of the boats with salt and set aside.

2. Make the Filling: In a large skillet over medium heat, cook the Italian sausage, breaking it up with a spoon, for about 5 minutes. Add the diced onion, red and green bell peppers, and garlic. Continue cooking for another 3-4 minutes, or until the sausage is fully cooked and the vegetables have softened. Drain any excess grease from the skillet.

3. Combine: Stir in the corn, marinara sauce, and parmesan cheese into the sausage mixture. Season with a pinch of salt and pepper to taste. Let the mixture simmer for 2-3 minutes until everything is heated through.

4. Assemble the Boats: Arrange the zucchini boats in a 9×13 inch baking dish. Spoon the sausage filling evenly into each boat, pressing down gently. Top generously with the shredded mozzarella cheese.

5. Bake: Bake in the preheated oven for 15-20 minutes, or until the zucchini is fork-tender and the cheese is bubbly and golden.

6. Serve: Remove from the oven and let them cool for 5 minutes. Garnish with freshly chopped basil and serve immediately. Enjoy!

Chef’s Notes:

• Preventing Soggy Boats: For a firmer texture, you can lightly salt the scooped-out zucchini boats and let them sit for 10 minutes. Pat the inside dry with a paper towel before filling to remove excess moisture.

• Customize It: Feel free to add other vegetables like mushrooms or swap the Parmesan for Romano cheese. For a lighter option, use ground turkey or chicken Italian sausage.

• Make it a Meal: These boats are a complete meal on their own, but they also pair wonderfully with a simple side salad and a slice of crusty bread.