Tasty Italian Sausage Stuffed Zucchini Boats (Print version)

Cheesy Italian sausage stuffed zucchini boats baked with marinara, garlic, mozzarella, and parmesan for a hearty low-carb dinner.

# Ingredients:

For the zucchini boats

01 - 4 medium zucchini, about 7-8 inches each
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt, divided
04 - 1/4 teaspoon black pepper

For the sausage filling

05 - 1 lb (450 g) mild or hot Italian sausage, casings removed if using links
06 - 1/2 medium yellow onion, finely chopped
07 - 3 cloves garlic, minced
08 - 1 cup (240 ml) thick marinara sauce
09 - 1/2 teaspoon dried Italian seasoning
10 - 1/4 teaspoon crushed red pepper flakes, optional

For topping

11 - 1 1/4 cups (140 g) shredded low-moisture mozzarella
12 - 1/4 cup (25 g) grated parmesan cheese
13 - 2 tablespoons chopped fresh basil or parsley

# Instructions:

01 - Heat the oven to 400°F. Slice the zucchini in half lengthwise and scoop out the centers, leaving about a 1/4-inch shell. Chop 1 cup of the scooped zucchini flesh and discard or save the rest.
02 - Arrange the zucchini cut side up in a 9x13-inch baking dish. Brush with olive oil and season with half the salt and the pepper. Bake for 10 minutes, then blot any moisture from the centers.
03 - While the zucchini bakes, cook the sausage and onion in a large skillet over medium-high heat for 7-9 minutes, breaking the sausage into small crumbles, until the sausage is browned and cooked through.
04 - Add the garlic and chopped zucchini flesh. Cook for 2-3 minutes until the zucchini softens. Stir in the marinara, Italian seasoning, red pepper flakes if using, and remaining salt. Simmer for 3-4 minutes until the filling is thick, not watery.
05 - Spoon the sausage mixture evenly into the pre-baked zucchini shells. Top with mozzarella and parmesan.
06 - Bake for 15-18 minutes, until the zucchini is tender and the cheese is melted. Broil for 1-2 minutes for a golden top if desired. Rest for 5 minutes, then sprinkle with basil or parsley.

# Good to know:

01 - Use medium zucchini for the best balance of tender shell and sturdy shape.
02 - For a gluten-free version, choose certified gluten-free sausage and marinara.
03 - Best served warm after a 5-minute rest.

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