Sausage Zucchini Boats
These sausage zucchini boats combine Italian sausage, ricotta cheese, and savory vegetables in hollowed zucchini halves for a satisfying and impressive dinner. Ready in just 40 minutes and perfect for using summer squash, they're a delicious low-carb option that transforms humble zucchini into a crave-worthy meal the whole family will enjoy.
Ingredients
- 4 medium zucchini about 8 inches long
- 1 pound Italian sausage casings removed (sweet or hot, your preference)
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 cup marinara sauce store-bought or homemade
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella plus more for topping
- 1/4 cup grated Parmesan cheese
- 1/4 cup Italian breadcrumbs
- 1 tablespoon fresh basil chopped, plus more for garnish
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes optional
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
- Prepare the zucchini boats by cutting each zucchini in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch of zucchini around the sides and bottom to create a stable "boat." Roughly chop the scooped-out flesh and set aside.
- Arrange the hollowed zucchini halves in the prepared baking dish, cut side up. Brush them with 1 tablespoon of olive oil and season with salt and pepper. Bake for 10 minutes to pre-cook them slightly.
- Meanwhile, make the filling. Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a wooden spoon as it cooks until it's no longer pink, about 5-7 minutes.
- Add the onion, bell pepper, and reserved chopped zucchini flesh to the skillet. Cook for another 3-4 minutes until the vegetables begin to soften.
- Stir in the garlic, Italian seasoning, and red pepper flakes (if using). Cook for another 30 seconds until fragrant. Remove from heat.
- In a mixing bowl, combine the ricotta, half the mozzarella, half the Parmesan, and the fresh basil. Season with salt and pepper to taste. This is your cheese mixture.
- Add half the marinara sauce to the sausage mixture and stir to combine. Then fold in the cheese mixture. The filling should be thick and well-combined.
- Remove the par-baked zucchini from the oven. Spoon the remaining marinara sauce into the bottom of the baking dish around the zucchini boats.
- Fill each zucchini boat generously with the sausage and cheese mixture. It's okay if it heaps up a bit—more is more here.
- Sprinkle the tops with the remaining mozzarella, Parmesan, and the breadcrumbs for a crispy finish.
- Bake for 20-25 minutes until the zucchini is tender (but not mushy) and the top is golden brown and bubbly.
- Let rest for 5 minutes before serving. Garnish with additional fresh basil if desired.
Notes
- For a make-ahead option, prepare the boats up through assembly, then refrigerate for up to 24 hours before baking.
- If your zucchini are very large (garden monsters), adjust the filling amount accordingly and increase the baking time by 5-10 minutes.
- The pre-baking step helps prevent the zucchini from releasing too much water and becoming soggy.
- For a prettier presentation, use a melon baller to scoop out the zucchini flesh.
- These boats freeze well—cook completely, cool, wrap individually, and freeze for up to 3 months.