Italian Stuffed Zucchini Boats

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Once the warm weather hits and summer has begun, I always have zucchini in my fridge! There are so many different ways to cook zucchini and recently I’ve started to love using them as “zucchini boats” and stuffing them with deliciousness.

This recipe uses Italian flavors, by mixing together italian sausage, marinara sauce, and red peppers topped with shredded cheese! The extra kick that comes from Italian sausage is nicely balanced with the subtle flavors from the zucchini. This recipe is perfect for dinner, but I also love reheating it for a lunch.

Zucchini is actually a fruit! And it is a great source of antioxidants. It can also help with digestion, as it is rich in water and high in fiber. Zucchini also can lower blood sugar levels, improve eye health, and improve heart health!

Italian Stuffed Zucchini Boats

Recipe by Simply Balanced MealsCourse: DinnerCuisine: ItalianDifficulty: Easy
Servings

3

servings
Prep time

15

minutes
Cooking time

25

minutes

Italian stuffed zucchini boats are easy to make and the perfect summer dish! I love making these for dinner and saving extra for lunch!

Ingredients

  • 3 large zucchini

  • 1 lb ground Italian sausage

  • 1 large red pepper

  • 12oz marinara sauce

  • ½ cup shredded cheese (Mozzarella or Italian blend)

Directions

  • Preheat oven to 350°F
  • Slice zucchini in half lengthwise. Use a spoon to scoop out the inside of the zucchini, leaving some on the sides and about an inch left on the bottom (to make a zucchini boat you can put your sausage stuffing in).
  • In a large frying pan, cook Italian sausage. Drain any extra grease, and then add peppers and sauce to the sausage. Add basil and oregano (I added about ½ tsp of each) Simmer on low for 5 minutes (the peppers will cook more in the oven).
  • Lay your zucchini boats on a sheet pan (with sides) with foil or you can use a 9×11 casserole dish (make sure to spray each with non-stick spray). Using a spoon, add sausage mixture inside your zucchini boats.
  • Cook in oven for 15 minutes. Take out of oven and sprinkle shredded cheese on top of each zucchini boat. Put back in oven and cook for another 10-15 minutes (or until zucchini is fork tender). Enjoy!

Notes

  • In my video, I used 2 zucchini (making 4 boats) as it was just me eating them. It was the perfect amount for dinner and leftovers for lunch. When planning how many to make, most people eat 1-2 zucchini boats for one serving.
  • Store in airtight container in fridge for 3-4 days
  • If you don’t want to waste the inside of the zucchini, you can save it in a bag and throw it in the freezer to use in smoothies! Just make sure to use paper towel to get out excess water before freezing.

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