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Stuffed Zucchini Boats: A Simple 40-Minute Healthy Dinner

Delicious Stuffed Zucchini Boats with melted cheese and sausage sauce
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These stuffed zucchini boats are filled with a hearty Italian sausage and marinara mixture, topped with melted mozzarella, and baked to golden perfection for an easy low carb family meal.

Ingredients

Scale
  • 4 medium zucchini
  • 1/2 teaspoon dried Italian seasoning
  • Salt and pepper to taste
  • 2 teaspoons olive oil
  • 1 pound mild Italian sausage, casings removed
  • 1/2 cup onion, finely diced
  • 1 teaspoon minced garlic
  • 2 cups marinara sauce
  • 3/4 cup shredded mozzarella cheese
  • 1 tablespoon chopped parsley
  • Cooking spray

Instructions

1. Preheat the oven to 400°F. Coat a large rectangular baking dish with cooking spray.

2. Cut the zucchini in half lengthwise and trim off the stem ends. Use a spoon to carefully scoop out the flesh to create boats.

3. Sprinkle the zucchini shells with Italian seasoning, salt, and pepper, then arrange them in the prepared baking dish.

4. Heat olive oil in a large pan over medium-high heat. Add the sausage and cook for 4 to 5 minutes, breaking it up with a spatula.

5. Add the diced onion and cook for about 4 minutes until softened. Stir in the garlic and cook for 30 seconds more.

6. Season the sausage mixture with salt and pepper. Pour in the marinara sauce and bring to a simmer. Cook for 5 minutes.

7. Spoon the meat mixture evenly into the zucchini shells and top with shredded mozzarella cheese.

8. Bake for 25 minutes, or until the zucchini is tender and the cheese is melted and golden brown.

9. Sprinkle with chopped parsley and serve.

Notes

For extra flavor, add a pinch of red pepper flakes to the sausage mixture.

You can substitute ground beef or turkey for the Italian sausage if desired.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

For a lower fat option, use part-skim mozzarella cheese.

Find it online: https://cookingwithramsay.com/stuffed-zucchini-boats/