Stuffed Zucchini Boats
Delicious and hearty stuffed zucchini boats filled with Italian sausage, marinara, and creamy mozzarella cheese, offering a great low-carb option.
Ingredients
For the Zucchini Boats
- 4 medium medium zucchinis Can substitute with yellow squash if necessary.
For the Filling
- 1 pound Italian sausage Turkey sausage or plant-based sausage can be used for a lighter option.
- 1 cup marinara sauce Choose your favorite brand.
- 1/2 cup breadcrumbs Whole wheat or gluten-free breadcrumbs work well.
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
To Serve
- 1 cup shredded mozzarella cheese Can substitute with cheddar or dairy-free cheese.
- to garnish Fresh basil Optional for garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the insides to create boats.
Cooking the Filling
- In a skillet over medium heat, brown the Italian sausage until cooked through, breaking it apart as it cooks.
- Once the sausage is cooked, add the scooped zucchini insides, marinara sauce, breadcrumbs, Italian seasoning, salt, and pepper. Mix everything until well combined.
Assembly and Baking
- Stuff each zucchini boat with the sausage mixture until well-packed, then sprinkle shredded mozzarella cheese evenly on top.
- Place the stuffed zucchini in a baking dish and cover with foil. Bake for 25-30 minutes, then remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
Notes
Avoid overstuffing the zucchinis and leave space at the top to allow for expanding during baking. Check for doneness; the zucchini should be tender but not mushy. Consider adding extra spices or herbs for enhanced flavor.