Description
There’s something truly magical about summer and the bounty of fresh vegetables it brings to our kitchens. These stuffed zucchini boats are packed with Italian flavors and perfect for a low-carb, healthy dinner that feels like a celebration of summer.
Ingredients
Scale
- 6 medium zucchinis
- 1 lb Italian sausage (or ground turkey/chicken)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup marinara sauce
- 2 tbsp tomato paste
- 1 tsp Italian seasoning (plus extra for seasoning)
- 1 cup ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 1 ½ cups shredded mozzarella cheese
- Salt and pepper to taste
- Optional: red pepper flakes for a spicy kick
Instructions
- Preheat the oven to 400°F (204°C). Prepare a broiler pan or 13×9 baking dish.
- Cut zucchinis in half lengthwise. Scoop out flesh leaving about ¼-inch shell. Season with salt and pepper.
- Cook sausage with diced onion and garlic over medium heat until browned. Drain fat.
- Stir in marinara, tomato paste, Italian seasoning, and optional red pepper flakes. Simmer 5 minutes.
- In a bowl, combine ricotta, egg, Parmesan, and a pinch of Italian seasoning.
- Spread mozzarella cheese inside zucchini halves. Spoon ricotta mixture over cheese, then top with sausage mixture. Sprinkle remaining mozzarella and Parmesan.
- Bake 20-25 minutes until zucchini is tender and cheese is bubbly and golden.
- Let cool slightly and serve your hearty, healthy zucchini boat dinner!
Notes
Choose medium zucchinis with firm skin for even cooking. Use a broiler pan to keep boats upright. These keep well refrigerated for 3 days and freeze leftover filling for 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed zucchini boat
- Calories: 578
- Sugar: 6g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg