Stuffed Zucchini Boats
These Stuffed Zucchini Boats feature a rich Italian sausage and marinara filling with a bubbly mozzarella topping. The key is salting and pre-baking the zucchini shells to ensure a tender, savory result without any watery sogginess.
Equipment
- Large rectangular baking dish
- Large pan
- Spoon
- Spatula
Ingredients
- 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
- Heat the oven to 400 degrees F and coat a large rectangular baking dish with cooking spray.
- Slice the zucchini in half lengthwise, trim the stem ends, and scoop out the centers with a spoon.
- Season the hollowed zucchini with the Italian seasoning, salt, and pepper, then arrange them in the baking dish.
- Warm the olive oil in a large pan over medium high heat, then add the sausage and cook for 4 to 5 minutes while breaking it into small pieces.
- Add the onion and cook for 4 minutes, then stir in the garlic and cook for 30 seconds.
- Season the sausage mixture with salt and pepper.
- Pour in the marinara sauce, bring it to a simmer, and cook for 5 minutes.
- Divide the meat mixture among the zucchini shells and top each one with mozzarella.
- Bake for 25 minutes. The boats are ready when the cheese is bubbly and golden brown and a fork slides into the zucchini shell easily.
- Finish with parsley and serve right away.
Notes
Preventing Watery Results: The key to a rich filling is moisture control. Salt the hollowed zucchini shells and let them sit for 15-20 minutes before patting dry. Also, pre-baking the empty shells and squeezing excess liquid from any scooped-out pulp before adding it to the filling makes a big difference.
Sturdy Shells: When scooping out the zucchini, leave about a 1/4-inch wall. This helps the boats hold their shape and support the heavy filling without collapsing during baking.
Storage and Reheating: Store cooled leftovers in an airtight container in the refrigerator. For the best texture, reheat in a 350°F oven until the filling is hot and the cheese is melty. The microwave works but may make the zucchini softer.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.