Name: Italian Sausage Stuffed Zucchini Boats
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 4 medium zucchini; 1 pound ground italian sausage; 1/4 cup finely chopped onion; 2 cloves garlic, minced; 1 24-ounce jar marinara sauce, divided; 8 ounces shredded italian blend cheese; 3 Tablespoons seasoned or regular breadcrumbs; 1/4 teaspoon cinnamon (optional); 1/4 teaspoon ground coriander (optional); 1/4 teaspoon ground nutmeg (optional)

Italian Sausage Stuffed Zucchini Boats

These Italian sausage stuffed zucchini boats are the summer recipe for the abundant garden. Firm, fresh zucchini make the perfect boats to fill with sausage, breadcrumbs, and melty cheese.

55 min total 20 min prep 35 min cook 4 778 cal

Instructions

Tap a step to mark it done

1 Preheat the oven to 400 degrees F (200 degrees C). Cut each zucchini in half lengthwise. Use a measuring spoon or melon baller to scoop out the center of each half, leaving a 1/4 -inch border. Set aside zucchini and chop flesh and set aside.
2 Heat a large deep skillet over medium-high heat. Add sausage and cook until browned and crumbled. Add onion and cook, stirring constantly, until it begins to soften. Add garlic and reserved chopped zucchini flesh and cook until onions are softened, 2 to 3 minutes. Add 1 1/2 cups marinara and stir to combine. Bring mixture to a simmer, reduce heat slightly and cook 5 minutes to slightly thicken. Remove from heat and stir in 1 cup cheese and bread crumbs.
3 Fill each prepared zucchini half with sausage mixture and place in a 9x13-inch baking dish.
4 Add 1/2 cup water to remaining sauce in the marinara jar. Add cinnamon, coriander, and nutmeg if desired. Cover and shake gently to combine and pour sauce around stuffed zucchini. Top with remaining cheese.
5 Bake in the preheated oven until heated through, browned and bubbly, and zucchini is tender, about 20 minutes.