Print

Creamy Italian Sausage Stuffed Zucchini Boats

creamy italian sausage stuffed zucchini boats - featured image
Print Recipe

A cozy and simple dinner recipe featuring tender zucchini boats filled with a creamy, savory Italian sausage mixture topped with melted mozzarella cheese. Ready in under 45 minutes, it’s a comforting and satisfying meal perfect for weeknights.

Ingredients

Scale
  • 4 medium zucchinis (about 24 oz / 680 g total)
  • 1 lb (450 g) Italian sausage (mild or spicy)
  • 4 oz (115 g) cream cheese, softened
  • ½ cup (50 g) grated Parmesan cheese
  • 1 cup (100 g) shredded mozzarella cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • Salt and black pepper, to taste
  • 2 tbsp olive oil
  • Optional: ¼ cup (15 g) chopped fresh parsley
  • Optional: 1 tbsp breadcrumbs (to absorb moisture if needed)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Rinse and dry the zucchinis. Cut them in half lengthwise. Using a spoon or small ice cream scoop, carefully scoop out the seeds and some flesh to create boats, leaving about ¼ inch (6 mm) thick walls. Set the scooped flesh aside.
  3. Lightly brush the zucchini halves with olive oil and sprinkle with a bit of salt. Place them cut side up on a baking sheet or in a casserole dish. Bake for 10 minutes to soften slightly.
  4. While zucchinis bake, heat 2 tablespoons olive oil in a skillet over medium heat. Add chopped onions and cook until translucent, about 3-4 minutes. Add minced garlic and sauté for 30 seconds.
  5. Add Italian sausage to the skillet, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 7 minutes. Drain excess fat if necessary.
  6. Finely chop the reserved zucchini flesh and stir it into the skillet with the sausage and onions. Cook for 2-3 more minutes until softened.
  7. Turn heat to low and add softened cream cheese, Parmesan cheese, Italian seasoning, salt, and pepper. Stir gently until creamy and well combined. Remove from heat.
  8. Fill each zucchini boat generously with the creamy sausage mixture. Top with shredded mozzarella cheese.
  9. Bake uncovered for 15-20 minutes, until cheese is melted and bubbly and zucchini boats are tender but not mushy.
  10. Remove from oven and let rest for 5 minutes. Sprinkle chopped fresh parsley over the top before serving.

Notes

Pre-baking the zucchini helps reduce moisture and prevents sogginess. Adding breadcrumbs to the filling can absorb excess moisture if needed. Use softened cream cheese for a smooth filling. Brown the sausage well to improve flavor and reduce grease. The recipe is adaptable for vegetarian, low-carb, and spicy variations.

Nutrition

Keywords: zucchini boats, Italian sausage, stuffed zucchini, creamy filling, easy dinner, low-carb, gluten-free, weeknight meal, comfort food

Find it online: https://spoonmira.com/creamy-italian-sausage-stuffed-zucchini-boats-easy-recipe-for-dinner/