Print

Savory Cheesy Baked Zucchini Boats with Italian Sausage

baked zucchini boats with italian sausage - featured image
Print Recipe

These savory cheesy baked zucchini boats with Italian sausage combine creamy ricotta, melted mozzarella, and a flavorful sausage filling for a comforting and easy weeknight meal.

Ingredients

Scale
  • 4 medium zucchinis, halved lengthwise
  • 12 ounces sweet or spicy Italian sausage, casings removed
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup whole milk ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons fresh basil, chopped (or 1 teaspoon dried)
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Red pepper flakes, optional pinch

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Wash and halve 4 medium zucchinis lengthwise. Using a spoon, carefully scoop out the seeds and some flesh to create boats, leaving about a 1/4-inch thick shell. Set aside the scooped flesh.
  3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 12 ounces of Italian sausage (remove casings) and cook until no longer pink, breaking it up with a spoon, about 7-8 minutes.
  4. Add 1 finely chopped small yellow onion and 3 minced garlic cloves to the skillet with the sausage. Cook for another 3-4 minutes until soft and fragrant. Stir in the reserved zucchini flesh chopped roughly.
  5. Remove the skillet from heat and transfer contents to a mixing bowl. Add 1 cup whole milk ricotta, 1/2 cup freshly grated Parmesan, 1 teaspoon Italian seasoning, 2 tablespoons chopped fresh basil, salt, pepper, and optional red pepper flakes. Stir to combine until creamy and well mixed.
  6. Arrange zucchini halves in a baking dish. Using a spoon or small scoop, fill each zucchini shell generously with the sausage and cheese mixture.
  7. Sprinkle 1 cup shredded mozzarella evenly over the stuffed zucchinis.
  8. Bake in the preheated oven for 25-30 minutes until zucchini is tender and cheese is bubbling and lightly browned.
  9. Remove from oven and let cool for 5 minutes before serving.

Notes

If zucchini releases too much water, salt lightly and let sit in a colander for 10 minutes before stuffing. Rest baked zucchini boats for 5 minutes before serving to prevent filling from spilling. Removing sausage casing is important for even cooking and texture. For vegan or dairy-free options, substitute cheeses accordingly and use plant-based sausage alternatives.

Nutrition

Keywords: zucchini boats, Italian sausage, baked zucchini, cheesy zucchini, easy dinner, weeknight meal, comfort food

Find it online: https://vexifood.com/savory-cheesy-baked-zucchini-boats-with-italian-sausage-easy-recipe/