Sausage Stuffed Zucchini Boats: A Delicious and Easy Dinner Recipe

Zucchini is one of those vegetables that seems to multiply overnight in the garden during the summer months. If you’re looking for a creative and delicious way to use up a zucchini glut, look no further than sausage stuffed zucchini boats! This recipe is easy to customize, satisfying, and packed with flavor. It’s a great way to sneak in some extra vegetables while enjoying a hearty and comforting meal. Plus, the visual appeal of the stuffed zucchini makes it a winner for both weeknight dinners and casual gatherings.

## Why You’ll Love This Recipe

* **Easy to Make:** This recipe is straightforward and doesn’t require any fancy cooking skills.
* **Customizable:** You can easily adapt the recipe to your taste preferences by changing the type of sausage, cheese, or vegetables used.
* **Healthy-ish:** While it contains sausage, it’s also loaded with zucchini and other vegetables, making it a relatively healthy and balanced meal.
* **Flavorful:** The combination of savory sausage, tender zucchini, and melted cheese is simply irresistible.
* **Versatile:** Perfect as a main course or a side dish.
* **Great for Using Up Zucchini:** Solves the age-old problem of what to do with an abundance of zucchini.

## Ingredients You’ll Need

* **Zucchini:** The star of the show! Choose medium to large zucchini for best results. Look for zucchini that are firm and free of blemishes.
* **Italian Sausage:** You can use sweet, mild, or hot Italian sausage depending on your preference. Remove the sausage from its casings before cooking. For a healthier option, use turkey or chicken sausage.
* **Onion:** Adds a savory base flavor to the filling. Yellow or white onion works well.
* **Garlic:** Essential for adding a pungent and aromatic flavor.
* **Bell Pepper:** Adds sweetness and color. Use any color you like – red, yellow, or orange.
* **Tomato Sauce:** Provides a rich and tangy sauce for the filling.
* **Italian Seasoning:** A blend of herbs that adds a classic Italian flavor.
* **Salt and Pepper:** To taste.
* **Olive Oil:** For sautéing the vegetables and sausage.
* **Mozzarella Cheese:** Provides a melty and gooey topping. Shredded mozzarella is the easiest to use.
* **Parmesan Cheese:** Adds a salty and nutty flavor to the topping. Grated Parmesan is ideal.
* **Optional additions:** Fresh basil, breadcrumbs, ricotta cheese, spinach, mushrooms.

## Equipment You’ll Need

* **Cutting Board:** For chopping vegetables.
* **Knife:** For cutting and dicing.
* **Large Skillet or Dutch Oven:** For cooking the sausage and vegetables.
* **Spoon or Ice Cream Scoop:** For scooping out the zucchini flesh.
* **Baking Dish:** To hold the stuffed zucchini boats during baking.
* **Oven:** For baking the zucchini boats.

## Step-by-Step Instructions

Here’s a detailed guide on how to make sausage stuffed zucchini boats:

**1. Prepare the Zucchini:**

* Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or cooking spray.
* Wash the zucchini thoroughly. Trim off the ends.
* Cut the zucchini in half lengthwise.
* Using a spoon or an ice cream scoop, carefully scoop out the flesh from the zucchini halves, leaving about a ¼-inch border of zucchini intact. Be careful not to pierce the skin.
* Reserve the scooped-out zucchini flesh; you’ll be using some of it in the filling.
* Place the zucchini boats in the prepared baking dish.

**2. Prepare the Sausage Filling:**

* In a large skillet or Dutch oven, heat olive oil over medium heat.
* Remove the sausage from its casings (if using) and add it to the skillet. Cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
* Add the chopped onion and bell pepper to the skillet with the sausage. Cook until the vegetables are softened, about 5-7 minutes.
* Mince the garlic and add it to the skillet. Cook for about 1 minute, until fragrant, being careful not to burn it.
* Chop the reserved zucchini flesh and add about half of it to the skillet (discard the rest or save it for another use like soup or frittata). Cook for another 3-5 minutes, until softened.
* Stir in the tomato sauce, Italian seasoning, salt, and pepper. Bring to a simmer and cook for about 5 minutes, allowing the flavors to meld.
* Remove the skillet from the heat.

**3. Assemble the Zucchini Boats:**

* Spoon the sausage filling evenly into the zucchini boats, mounding it slightly.
* In a separate bowl, combine the shredded mozzarella cheese and grated Parmesan cheese.
* Sprinkle the cheese mixture evenly over the filled zucchini boats.

**4. Bake the Zucchini Boats:**

* Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.

**5. Garnish and Serve:**

* Remove the zucchini boats from the oven and let them cool for a few minutes before serving.
* Garnish with fresh basil leaves, if desired.
* Serve hot and enjoy!

## Tips for Success

* **Don’t overcook the zucchini:** You want it to be tender but not mushy. Check for doneness by piercing it with a fork.
* **Use a good quality sausage:** The flavor of the sausage will greatly impact the overall taste of the dish. Choose a sausage that you enjoy.
* **Don’t overcrowd the baking dish:** If you’re making a large batch, you may need to use two baking dishes to ensure that the zucchini boats cook evenly.
* **Adjust the seasoning to your liking:** Taste the filling before spooning it into the zucchini boats and adjust the salt, pepper, and Italian seasoning as needed.
* **Get creative with the fillings:** Feel free to add other vegetables, such as mushrooms, spinach, or diced tomatoes, to the filling. You can also add cooked rice or quinoa to make the filling more substantial.
* **Make it vegetarian:** For a vegetarian version, replace the sausage with crumbled vegetarian sausage or a mixture of cooked lentils, beans, and vegetables.
* **Make it ahead of time:** You can assemble the zucchini boats ahead of time and store them in the refrigerator for up to 24 hours. Add the cheese just before baking.

## Variations and Substitutions

* **Cheese:** Use different types of cheese, such as provolone, fontina, or pepper jack, to change the flavor profile.
* **Sausage:** Try different types of sausage, such as chorizo, andouille, or breakfast sausage, for a different flavor. You can also use ground beef, ground turkey, or ground chicken.
* **Vegetables:** Add other vegetables to the filling, such as diced carrots, celery, or corn.
* **Herbs:** Use different herbs, such as oregano, thyme, or rosemary, to change the flavor of the dish.
* **Spices:** Add a pinch of red pepper flakes for a little heat.
* **Breadcrumbs:** Mix breadcrumbs into the filling for added texture and to help bind the ingredients together.
* **Ricotta Cheese:** Add a dollop of ricotta cheese to each zucchini boat before baking for a creamy and rich flavor.
* **Spicy:** Incorporate some chili flakes or a dash of hot sauce into the sausage mixture for a spicy kick.

## Serving Suggestions

Sausage stuffed zucchini boats are delicious on their own, but they also pair well with a variety of side dishes. Here are a few ideas:

* **Salad:** Serve with a simple green salad or a more elaborate salad with grilled vegetables and a vinaigrette dressing.
* **Garlic Bread:** A classic pairing that’s always a crowd-pleaser.
* **Roasted Vegetables:** Serve with roasted asparagus, broccoli, or Brussels sprouts.
* **Rice or Quinoa:** A healthy and filling side dish that complements the flavors of the zucchini boats.
* **Mashed Potatoes:** Creamy mashed potatoes are a comforting side dish that pairs well with the savory zucchini boats.

## Storage and Reheating Instructions

* **Storage:** Store leftover sausage stuffed zucchini boats in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the zucchini boats in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat them in the microwave, but they may become slightly soggy.

## Nutritional Information (Approximate)

*Note: Nutritional information can vary based on specific ingredients and portion sizes.*

* Calories: 300-400 per serving
* Protein: 20-30g
* Fat: 20-30g
* Carbohydrates: 15-20g

## Sausage Stuffed Zucchini Boats Recipe

**Yields:** 4-6 servings
**Prep time:** 20 minutes
**Cook time:** 30 minutes

**Ingredients:**

* 3 medium to large zucchini
* 1 pound Italian sausage (sweet, mild, or hot), removed from casings
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 bell pepper (red, yellow, or orange), chopped
* 1 (15 ounce) can tomato sauce
* 2 teaspoons Italian seasoning
* Salt and pepper to taste
* 2 tablespoons olive oil
* 1 ½ cups shredded mozzarella cheese
* ½ cup grated Parmesan cheese
* Fresh basil leaves, for garnish (optional)

**Instructions:**

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2. Wash zucchini, trim ends, and cut lengthwise. Scoop out flesh, leaving a ¼-inch border. Reserve about half of the scooped zucchini flesh, chopped.
3. Place zucchini boats in the prepared baking dish.
4. In a large skillet, heat olive oil over medium heat. Add sausage and cook, breaking it up, until browned. Drain excess grease.
5. Add onion and bell pepper to skillet and cook until softened, about 5-7 minutes.
6. Add minced garlic and cook for 1 minute, until fragrant.
7. Add chopped zucchini flesh to the skillet and cook until softened, about 3-5 minutes.
8. Stir in tomato sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
9. Remove skillet from heat.
10. Spoon sausage filling evenly into zucchini boats.
11. Combine mozzarella and Parmesan cheese. Sprinkle over the filled zucchini boats.
12. Bake for 20-25 minutes, or until zucchini is tender and cheese is melted and bubbly.
13. Remove from oven and let cool slightly. Garnish with fresh basil (optional).
14. Serve hot and enjoy!

Enjoy this delightful and easy-to-make Sausage Stuffed Zucchini Boats recipe! It’s a fantastic way to use your garden bounty and create a satisfying meal. Experiment with different variations to make it your own!