Description
Sausage Zucchini Boats are a delicious, low-carb Italian-inspired main course featuring tender zucchini halves filled with a savory mixture of Italian sausage, garlic, onion, and marinara sauce, topped with melted mozzarella and Parmesan cheese, then baked to perfection.
Ingredients
Scale
Vegetables
- 4 medium zucchini
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- Chopped parsley or basil for garnish (optional)
Protein
- 1/2 lb Italian sausage (pork, chicken, or turkey)
Other Ingredients
- 1 tablespoon olive oil
- 1/2 cup marinara sauce
- 1/2 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Prepare the zucchini: Preheat your oven to 375°F (190°C) and lightly grease a baking dish. Slice each zucchini in half lengthwise and use a spoon to scoop out the center flesh, leaving a 1/4-inch thick shell. Chop about half of the scooped zucchini flesh and set aside; discard or save the rest for another use.
- Cook the filling: In a skillet, heat olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up as it cooks. Add the finely chopped onion, minced garlic, and reserved chopped zucchini flesh. Sauté for 3–4 minutes until tender. Stir in marinara sauce, Italian seasoning, salt, and pepper. Simmer the mixture for 2–3 minutes, then remove from heat.
- Assemble the zucchini boats: Spoon the sausage mixture evenly into the hollowed-out zucchini halves. Place the stuffed zucchini boats in the prepared baking dish. Top each with shredded mozzarella and grated Parmesan cheese.
- Bake: Bake uncovered in the preheated oven for 20–25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
- Garnish and serve: Remove from oven and garnish with fresh chopped parsley or basil if desired. Serve warm.
Notes
- For a low-carb option, use sugar-free marinara sauce.
- Add red pepper flakes to the sausage mixture for a spicy kick.
- For a heartier filling, stir in cooked rice or quinoa with the sausage mixture.
- You can substitute Italian sausage with chicken or turkey sausage for a leaner protein option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
