Savory Stuffed Zucchini Boats Recipe

Stuffed Zucchini Boats are a nutritious and flavorful way to enjoy zucchini. This recipe features tender zucchini halves filled with a savory Italian sausage mixture, topped with creamy ricotta and melted mozzarella cheese. Start by scooping out the seeds and flesh from the zucchini, then season and set aside. Cook the sausage and onion in a skillet, then add marinara sauce, tomato paste, and Italian seasoning. Prepare a ricotta mixture with egg and Parmesan, and assemble the boats with layers of cheese, sausage mixture, and more cheese. Bake until the zucchini is tender and the cheese is bubbly. Serve immediately with extra marinara sauce on the side, if desired. This dish is perfect for family dinners or gatherings with friends, offering a delightful combination of flavors and textures.

Stuffed Zucchini Boats are a delightful and nutritious way to enjoy zucchini, packed with flavors that will satisfy your taste buds. This recipe features tender zucchini halves filled with a rich and savory Italian sausage mixture, topped with creamy ricotta and melty mozzarella cheese. Perfect for a family dinner or a potluck, these zucchini boats are easy to make and sure to impress. Whether you prefer mild or spicy sausage, this versatile dish can be adjusted to suit your taste.

INGREDIENTS

• Zucchini: Use three medium zucchinis, each cut in half lengthwise. Scoop out the seeds and some flesh to create a cavity for the stuffing, leaving a sturdy 1/3 inch border.
• Salt and Black Pepper: Season the zucchini halves with a teaspoon each of salt and black pepper to enhance their natural flavor.
• Italian Sausage: Choose between mild or spicy Italian sausage, totaling 1 1/2 pounds. This will be the hearty base of the stuffing.
• Sweet Onion: Finely dice one medium sweet onion to add a subtle sweetness and depth to the sausage mixture.
• Garlic: Mince three medium cloves of garlic for a robust, aromatic flavor.
• Marinara Sauce: Use a 24-ounce jar of prepared marinara sauce, dividing it as needed. This will add moisture and rich tomato flavor to the stuffing.
• Tomato Paste: Three tablespoons of tomato paste will intensify the tomato flavor and help bind the stuffing.
• Italian Seasoning: Divide 1 1/2 teaspoons of dry Italian seasoning between the sausage mixture and the ricotta cheese to infuse the dish with classic Italian herb flavors.
• Crushed Red Pepper Flakes (optional): Add 1/2 teaspoon for a spicy kick, if desired.
• Ricotta Cheese: Use 2/3 cup of part-skim or whole milk ricotta cheese to add creaminess to the stuffing.
• Egg: One large egg helps to bind the ricotta mixture.
• Parmesan Cheese: Grate three tablespoons of Parmesan cheese, dividing it between the ricotta mixture and the final topping.
• Mozzarella Cheese: Two cups of shredded mozzarella cheese provide a melty, cheesy topping for the zucchini boats.

INSTRUCTIONS

Step 1:

Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare a broiler pan or a 13 x 9 inch baking dish by spraying it with cooking spray.

Step 2:

Prepare the Zucchini: Use a teaspoon to scoop out the seeds and flesh from each zucchini half, leaving a sturdy 1/3 inch border to hold the filling. Arrange the zucchini halves side by side on the prepared broiler pan. Season each half with salt and black pepper to taste. Set them aside while you prepare the filling.

Step 3:

Cook the Sausage and Onion: In a large skillet over medium-high heat, cook the Italian sausage and finely diced sweet onion for 5-8 minutes, or until the sausage is no longer pink. If the sausage releases a lot of fat, drain the excess fat from the pan. Add the minced garlic to the sausage mixture and cook for an additional minute, stirring frequently to prevent burning.

Step 4:

Prepare the Sauce: To the skillet, add 2 cups of the marinara sauce, 3 tablespoons of tomato paste, 1 teaspoon of Italian seasoning, and crushed red pepper flakes (if using). Simmer the mixture for 2-3 minutes, or until the tomato paste has melted and the sauce is well combined. Remove the skillet from the heat and let the filling cool slightly.

Step 5:

Prepare the Ricotta Mixture: In a small bowl, mix together 2/3 cup of ricotta cheese, 1 large egg, 1 tablespoon of grated Parmesan cheese, and 1/2 teaspoon of dried Italian seasoning. This mixture will add creaminess and richness to the zucchini boats.

Step 6:

Assemble the Zucchini Boats: Sprinkle half of the shredded mozzarella cheese onto the bottom of each zucchini half. Dollop the ricotta mixture over the cheese, dividing it evenly between the zucchini halves. Top each half with the Italian sausage sauce, then sprinkle the remaining 1 cup of shredded mozzarella and the remaining 2 tablespoons of grated Parmesan cheese over the top.

Step 7:

Bake: Place the filled zucchini boats into the preheated oven and bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly. Test for doneness by inserting the tip of a knife into the zucchini; it should glide in easily.

Step 8:

Serve: Serve the Stuffed Zucchini Boats immediately, with reserved warm marinara sauce on the side if desired. This dish is perfect for enjoying as a main course or as a hearty side.

Serving and Storage Tips

Stuffed Zucchini Boats are best enjoyed fresh out of the oven, but they also make great leftovers. Serve them immediately after baking, with a side of warm marinara sauce if desired. The combination of the tender zucchini, savory sausage filling, and melted cheese makes for a satisfying meal. If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, place the zucchini boats in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.

Helpful Notes

This versatile recipe can be adjusted to fit your preferences. If you're looking for a lighter option, you can use ground turkey or chicken sausage instead of Italian sausage. For a vegetarian version, omit the sausage and use a mixture of sautéed mushrooms, bell peppers, and spinach. Adding a bit of quinoa or rice to the vegetarian filling can also enhance the texture and make the dish more filling.

Renowned chef Giada De Laurentiis often emphasizes the importance of using fresh, high-quality ingredients to elevate simple dishes. Following this principle, try to use fresh zucchini and high-quality cheeses for the best flavor. If you prefer a spicier kick, you can increase the amount of crushed red pepper flakes or use spicy Italian sausage.

For an extra touch of flavor, consider topping your zucchini boats with fresh basil or parsley before serving. These herbs not only add a pop of color but also enhance the dish's overall flavor profile. Additionally, a sprinkle of red pepper flakes on top can provide a hint of heat that contrasts nicely with the creamy cheese and savory filling.

Pair these Stuffed Zucchini Boats with a simple side salad or some crusty bread to complete the meal. This dish is perfect for weeknight dinners, family gatherings, or even as a dish to impress guests at a dinner party. The flavors are rich and comforting, making it a crowd-pleaser that you'll want to make again and again.