Sausage-Stuffed Zucchini Boats
In short: Zucchini halves filled with browned sausage, tomato, garlic and herbs, topped with melted cheese and baked until tender in about 25 minutes. It takes about 1 h in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Easy
- Calories
- 450 kcal
Zucchini boats are a good way to eat a big vegetable as a main course. The halves are scooped out and filled with a savory mixture of browned sausage, the zucchini flesh, tomato and herbs, then topped with cheese and baked until the shells are tender and the top is golden. The scooped flesh goes into the filling, so nothing is wasted. Choose medium zucchini about 20 cm (8 inches) long, which are sweeter and less watery than giant ones.
Instructions
- Heat the oven to 200°C (400°F). Scoop the flesh out of each zucchini half with a spoon, leaving a shell about 1 cm (3/8 inch) thick. Chop the flesh finely and set it aside.
- Brush the shells with oil, sprinkle with 1/4 tsp of the salt and set them cut side up on a baking tray. Bake the empty shells for 10 minutes while you make the filling.
- Heat 1 tbsp oil in a large skillet over medium-high heat. Cook the sausage for 5 to 6 minutes, breaking it up, until browned. Add the onion and chopped zucchini flesh and cook for 5 minutes until the moisture has cooked off.
- Add the garlic, tomatoes, oregano, the remaining salt and the pepper and cook for 3 minutes. Stir in the breadcrumbs and parsley and take the pan off the heat.
- Spoon the filling into the shells, mounding it, and top with the cheese.
- Bake for 15 to 20 minutes, until the cheese is golden and bubbling, the shells are tender and the filling reads 74°C (165°F). Rest for 5 minutes and serve.
Tips
- If your zucchini are large, salt the scooped flesh in a colander for 10 minutes and squeeze out the moisture before cooking it.
- Stir 100 g (1/2 cup) of cooked rice into the filling to make it go further.
Questions and answers
Can I make zucchini boats ahead of time?
Yes. Fill them up to a day ahead, cover and refrigerate. Bake them straight from the fridge, adding 5 to 10 minutes.
Why are my zucchini boats watery?
Zucchini hold a lot of water. Pre-bake the shells, cook the scooped flesh until dry and drain any liquid from the tray before serving.
Can I use other fillings for zucchini boats?
Yes. Ground beef or turkey, rice and beans, or leftover tomato sauce with cooked grains all work.
How long does it take to make Sausage-Stuffed Zucchini Boats?
About 1 h in total: 20 min of preparation and 40 min of cooking.
How many calories are in Sausage-Stuffed Zucchini Boats?
About 450 kcal per serving, with 24 g of protein, 18 g of carbohydrates and 31 g of fat. These values are estimates.
Nutrition per serving
| Calories | 450 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 18 g |
| Fat | 31 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 1150 mg |
Estimated values, calculated from the ingredients.
