Stuffed Zucchini Boats

These stuffed zucchini boats are filled with savory meat sauce and topped with melty mozzarella, for a family-friendly, low-carb dinner that's both simple and satisfying.

Course Main Course

Cuisine American

Keyword Italian, vegetables, Zucchini

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 301kcal

Author Stacey aka the Soccer Mom

Cost $12

Equipment

Large sauté pan
Cheese grater
Large Baking Dish

Ingredients

3-4 zucchini 3 large or 4 medium zucchini
3 cloves garlic minced
1 medium onion chopped
1 pound mild Italian sausage
1 teaspoon Italian seasoning
1 teaspoon onion powder
1 1/2 cup spaghetti sauce
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Instructions

Cook the chopped onion with a Tablespoon of oil in a large sauté pan until caramelized (about 10 minutes), then add the minced garlic.
Break up the sausage and add to the pan with seasonings, cooking until browned, or about 10 minutes.
Add the tomato sauce and Parmesan cheese. Stir to mix, then simmer on low for 10-15 minutes.
While the sauce simmers, cut each zucchini in half lengthwise and scoop out the middle part with the seeds.
Preheat oven to 420 degrees Fahrenheit.
Fill the zucchini boats with the finished meat sauce and top with both cheeses.
Place the stuffed zucchini boats into a large baking dish and bake at 420°F for 15 minutes.

Notes

Nutrition information is provided as an estimate only.

Prep Tips:

Zucchini: Use 3 large or 4 medium (6–8 boats). Scoop out soft centers, leaving a sturdy shell.
Garlic: Use 3 cloves fresh or 1 tsp garlic powder (add with seasonings).
Garnish: Top with chopped parsley or red pepper flakes for a little heat.
Storage: Refrigerate leftovers in an airtight container for 3–4 days.

Nutrition