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Sausage Stuffed Zucchini Boats

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A delightful summer dish featuring tender zucchini filled with Italian sausage, melted mozzarella, and a hint of garlic, baked to perfection.

Ingredients

Scale
  • 4 medium zucchinis
  • 1 pound Italian sausage
  • 1 cup diced tomatoes
  • 1 cup shredded mozzarella cheese
  • 1/2 cup breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Olive oil for drizzling
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the zucchinis in half lengthwise and scoop out the seeds to create boats.
  3. Cook the Italian sausage in a skillet over medium heat until browned, about 5-7 minutes.
  4. Add the diced tomatoes, garlic powder, Italian seasoning, salt, and pepper, stirring to combine.
  5. Remove the skillet from heat and mix in the breadcrumbs and half of the shredded mozzarella cheese.
  6. Fill each zucchini boat generously with the sausage mixture.
  7. Place the stuffed zucchinis on a baking sheet, drizzle with olive oil, and sprinkle with the remaining mozzarella cheese.
  8. Bake for 25-30 minutes, until the zucchinis are tender and the cheese is melted and bubbly.
  9. Garnish with fresh parsley before serving.

Notes

These zucchini boats pair excellently with a light salad or garlic bread. Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

Find it online: https://www.thestationrecipes.com/sausage-stuffed-zucchini-boats/

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