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Stroller Envy

Zucchini Boats

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 large zucchini about 10 oz each
  • 1 tablespoon olive oil
  • 1 lb Italian pork sausage, casings removed
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 cup marinara sauce
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 1/2 cups shredded mozzarella, divided
  • 1 tablespoon basil, chopped, optional

Method
 

  1. Preheat oven to 375°F.
  2. Halve 4 large zucchini lengthwise; scoop out flesh, leaving ¼-inch walls. Chop flesh and set aside.
  3. Pre-bake zucchini boats in a broiler-safe baking dish 10 minutes; remove and set aside.
  4. Meanwhile, heat 1 tablespoon oil in a large skillet over medium.
  5. Cook 1 pound Italian sausage, casings removed, crumbling, about 6-8 minutes until browned. Pork must reach 160°F.
  6. Add chopped zucchini flesh and onion; cook for 6-8 minutes until released water evaporates. Add garlic and cook 30 seconds.
  7. Stir in 1 cup marinara, 1 teaspoon Italian seasoning, salt, and pepper; simmer 2-3 minutes.
  8. Off heat, stir in ½ cup shredded mozzarella.
  9. Stuff boats generously with sausage mixture, mounding on top.
  10. Top with the remaining 1 cup mozzarella.
  11. Bake 20-25 minutes until zucchini is tender, cheese melted and bubbly, and filling reaches 165°F.
  12. Optional: broil 2-3 minutes at end for extra golden cheese.
  13. Garnish with fresh basil or parsley before serving.

Notes

Equipment: 12-inch skillet, instant-read thermometer, 9x13-inch broiler-safe baking dish.
Serving size: one 4th of the recipe.
Suggested sides are optional and are not included in the ingredient quantities. No nutrition calculation or kitchen testing has been performed.