Savory Stuffed Zucchini Boats (Print)
Hollowed zucchini halves filled with seasoned Italian sausage, rich cheeses, and marinara for a satisfying main dish.
# Ingredients:
→ Fresh Produce
01 -
3 medium zucchini, halved lengthwise
02 -
1 medium sweet onion, finely diced
03 -
3 medium garlic cloves, minced
→ Proteins
04 -
680g mild or spicy Italian sausage
05 -
150g part-skim or whole milk ricotta cheese
06 -
1 large egg
→ Pantry Items
07 -
5g salt
08 -
5g black pepper
09 -
565g prepared marinara sauce, divided
10 -
45g tomato paste
11 -
7g dried Italian seasoning, divided
12 -
2g crushed red pepper flakes (optional)
→ Dairy
13 -
20g grated Parmesan cheese, divided
14 -
225g shredded mozzarella cheese
# Directions:
01 -
Preheat oven to 200°C. Spray a broiler pan or a 33 × 23 cm baking dish with cooking spray. Using a teaspoon, scoop out the zucchini seeds and flesh leaving at least a 1 cm border. Arrange halves side by side on the prepared pan. Season with salt and black pepper. Set aside.
02 -
In a large skillet, cook sausage and onion over medium-high heat for 5-8 minutes until no pink remains. Add garlic to mixture, cooking for 1 minute longer. Drain any excess fat from the pan.
03 -
To the skillet add 475ml marinara sauce, tomato paste, 5g Italian seasoning and crushed red pepper flakes (if using). Simmer for 2-3 minutes until the tomato paste has melted and the sauce is fully combined. Remove from heat.
04 -
In a small bowl, combine ricotta, egg, 5g Parmesan cheese and 2g dried Italian seasoning.
05 -
Sprinkle half of the shredded mozzarella cheese onto the bottom of each zucchini boat. Dollop ricotta mixture over cheese, dividing evenly between the zucchini halves, then top with the Italian sausage sauce. Sprinkle with remaining mozzarella and Parmesan cheese.
06 -
Bake for 20-25 minutes or until zucchini is tender when pierced with the tip of a knife.
07 -
Serve immediately with reserved warm marinara sauce on the side if desired.
# Notes:
01 -
For a spicier version, use hot Italian sausage and include the red pepper flakes.
02 -
The zucchini boats can be assembled up to 24 hours in advance and refrigerated until ready to bake.