Italian Sausage Stuffed Zucchini Boats Recipe

    4 Servings


  • 4 medium Zucchini Squashes
  • 2 tablespoons Olive Oil
  • 1 pound Italian Sausage, Casings removed
  • 1 medium Onion, Chopped
  • 1 clove Garlic, Minced
  • 2 tablespoons Tomato Paste
  • 1/4 cup Red Wine, If you don’t want to use wine, you can substitute any stock you have on hand
  • 1 pound Fresh Tomato, chopped
  • 1 teaspoon Italian Herb Seasoning
  • salt and pepper, To taste
  • 2 ounces Finely Shredded Parmesan Cheese
  • 4 ounces Shredded Mozzarella Cheese


Prepare the Zucchini:

  1. Bring a large pot of salted water to a boil. Set up an oven rack over a kitchen towel (you will need this to cool the blanched zucchini).
  2. In the meantime, carefully halve the zucchini lengthwise - this works best with a long knife. Scoop out the flesh, chop it roughly and set it aside. Make sure you leave the zucchini walls at about 1/4 of an inch, so there’s enough room for the filling but they still keep their shape.
  3. Once the water is boiling, add the zucchini halves and cook them for one minute.
  4. Drain them immediately and place them, cut side down, on the oven rack.

Make the Filling:

  1. Heat the oil in a large pot over medium-high heat. Add the sausage and brown it for 5 minutes, stirring frequently.
  2. Add the onion and garlic and continue cooking for 5 minutes. Then add the chopped zucchini flesh and cook for about 10 minutes, or until it doesn’t look watery anymore. (This depends on your zucchini - especially ones on the larger side will have more water in them.)
  3. Once everything is starting to look nicely browned, stir in the tomato paste. Roast it for a minute, stirring constantly. Pour in the red wine (or stock; careful, this might splatter!), stir in the tomatoes and season with Italian herbs, salt and pepper.
  4. Cook on medium-low heat for 10-15 minutes or until the sauce has a nice thick consistency.
  5. Check for seasoning and add more salt or pepper if needed.

Finish the Dish:

  1. Preheat the oven to 400°F.
  2. Arrange the blanched zucchini halves in a lightly greased 9x13 inch baking dish.
  3. Spoon the filling into the zucchini. It might seem like too much - but you can really stuff it all in there.
  4. Sprinkle the stuffed zucchini with parmesan cheese and mozzarella, then bake on the middle rack for 20-25 minutes, or until the cheese is bubbly and starting to brown.


Cooking Method:
Farm to Table
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Related Recipes:
Farm to Table Recipes, Easy Dinner Recipes, Dinner Recipes, Sausage Recipes, Zucchini Recipes, Healthy Eating Recipes, Healthy Recipes, Tomato Recipes, Wine Recipes, Cheese Recipes, Baking Recipes, Sauteed Recipes, Baked Recipes, Boiled Recipes
Recipe Yields:
4 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Nora Rušev
Recipe Yields: 4 servings
Prep Time: 60 minutes
Cook Time: 40 minutes
Total Time: 100 minutes

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories from Fat 298
Calories 564

% Daily Value*
Total Fat 37g
  Saturated Fat 11g
Sodium 253mg
Total Carbohydrate 16g
  Dietary Fiber 4g
  Sugars 8g
Protein 30g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.