Sausage Stuffed Zucchini Boats

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Sausage Stuffed Zucchini Boats are perfect for summer zucchinis, stuffed with lean Italian chicken sausage, then topped with marinara sauce and mozzarella cheese.

  • PREP TIME: 10 mins
  • COOK TIME: 50 mins
  • TOTAL TIME: 1 hr
  • COURSE: Dinner
  • CUISINE: Italian


  • 1 1/4 cups quick marinara sauce
  • 4 medium zucchinis, 31 oz total
  • 1 tsp oil
  • 1/2 small onion, finely diced
  • 3 cloves garlic, crushed
  • 1/2 cup diced red bell pepper
  • 14 oz lean Italian chicken sausage, removed from casing (Al Fresco)
  • 1/2 cup part skim shredded mozzarella, Polly-O
  • 8 tsp grated Parmesan cheese


  • Bring a large pot of water to boil.
  • Preheat oven to 400°.
  • Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4″ thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.
  • Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
  • Place 1/4 cup of sauce in the bottom of a 9 x 12″ baking dish, and place zucchini halves cut side up.
  • In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside.
  • Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes.
  • Combine with sausage and cook a few more minutes.
  • Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly.
  • Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese.
  • Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.


1boat: Calories: 153kcal, Carbohydrates: 9g, Protein: 13g, Fat: 7g, Saturated Fat: 2g, Sodium: 372mg, Fiber: 2g, Sugar: 2g

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