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Savory Parmesan Zucchini Boats with Italian Sausage

Parmesan zucchini boats - featured image
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A quick and easy weeknight meal featuring zucchini boats stuffed with browned Italian sausage, garlic, and herbs, topped with a crispy Parmesan crust. This recipe is hearty yet light, perfect for sneaking in veggies without fuss.

Ingredients

Scale
  • 4 medium zucchinis (about 8–10 ounces / 225–280 grams each), halved lengthwise
  • 1 pound (450 grams) Italian sausage, removed from casing
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (100 grams) grated Parmesan cheese
  • 1/2 cup (120 ml) marinara sauce (optional)
  • 1/4 cup (25 grams) breadcrumbs (use gluten-free if needed)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • Fresh basil or parsley, chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Slice each zucchini in half lengthwise. Using a spoon, scoop out the seeds and some flesh to create a hollow boat about 1/4-inch thick. Reserve and finely chop the scooped flesh.
  3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté the chopped onion for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add the Italian sausage, crumble it into the pan, and cook for 6-8 minutes until browned and cooked through. Stir in the chopped zucchini flesh and cook for 2-3 minutes. Season with salt and pepper. Stir in marinara sauce if using and warm through.
  5. Remove skillet from heat. Transfer sausage mixture to a bowl. Mix in half the grated Parmesan cheese and breadcrumbs.
  6. Place hollowed zucchinis cut side up on the prepared baking sheet. Spoon the sausage filling evenly into each boat, mounding slightly.
  7. Sprinkle remaining Parmesan cheese over the stuffed zucchinis. Add a light dusting of breadcrumbs on top for extra crunch.
  8. Bake in the preheated oven for 15-20 minutes, until zucchini is tender and topping is golden brown and bubbly. Tent with foil if browning too quickly.
  9. Remove from oven and let cool for 5 minutes. Garnish with chopped fresh basil or parsley before serving.

Notes

Lightly salt zucchini halves and let them drain cut side down on paper towels for 10 minutes to reduce moisture and prevent sogginess. Use freshly grated Parmesan for best melting and crispiness. Tent with foil if topping browns too quickly. Adjust baking time for larger zucchinis. Can substitute turkey sausage or vegetarian alternatives. Use gluten-free breadcrumbs for gluten-free version.

Nutrition

Keywords: zucchini boats, Italian sausage, Parmesan, easy dinner, weeknight meal, stuffed vegetables, gluten-free option, low-carb, savory

Find it online: https://gleefulfork.com/savory-parmesan-zucchini-boats-with-italian-sausage-easy-recipe/