Whether served as a side or main dish, these cheesy Zucchini Boats will sail you to Flavortown!
With all the rain and humidity we’ve been getting, I’m starting to wonder if Wisconsin is the new Florida. But I’m not complaining, because our garden is overflowing with zucchini. I’ve been making lots of dishes with our delicious treasure trove, everything from zucchini Alfredo to zucchini boats. Yep, you read that right: zucchini boats. These hollowed-out zucchinis are filled with a savory and cheesy mixture, creating a dish that’s as healthy as it is yummy!
Zucchini boats are an all-in-one meal. The zucchini serves as the vessel for a flavor-packed filling of Italian sausage, onion, garlic, and marinara sauce—hence the name! Topped with mozzarella and Parmesan, you may think you’re eating low-carb lasagna. They’re a fun and tasty way to include more vegetables in your diet—even my kids like them!
Are Zucchini Boats Healthy?
While they are filled with cheese and sausage, I’d still argue that this recipe is healthy. Zucchini itself is low in calories and high in vitamins A and C, fiber, and antioxidants. Also, let’s not forget that fat is not inherently bad, especially in moderation, and zucchini boats are perfect for low-carb diets. That said, you could reduce the amount of cheese and use a lean chicken or turkey Italian sausage instead of the traditional pork variety.
Zucchini Boats: A Vegetarian Alternative
When I serve zucchini boats as a side, I like to change the recipe a bit because the entree usually includes meat. A delicious zucchini boat doesn’t need meat. So, whether you’re a vegetarian or want a different take on this recipe, feel free to ditch the sausage for veggies.
I like filling my zucchini boats with creamy ricotta cheese, spinach, and tangy sun-dried tomatoes for a classic Italian taste. I’ve also filled the boats with sautéed bell peppers, onions, mushrooms, and cherry tomatoes tossed with olive oil. Give it a try!
INGREDIENTS
- 4 medium zucchinis
- 1 tablespoon olive oil
- 1/2 cup finely diced onion
- 2 cloves garlic, minced
- 1 pound ground Italian sausage (casings removed)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
INSTRUCTIONS
Prep
Preheat oven, prepare zucchini.
Cook
Sauté sausage mixture, fill zucchini, top with cheese.
Bake
Bake until tender and golden, garnish.
Devour!
FAQs & Tips
Store your leftovers in a container or plastic wrap. They’ll stay fresh for up to five days in your fridge.
Yes! Assemble the boats as instructed and then freeze them before baking. When you’re ready to eat, bake the boats from frozen. However, be sure to add a few extra minutes to the cooking time.
Zucchini is a notoriously moist veggie. When cooked, it expels a lot of water. I usually lightly salt the zucchini after I scoop out the innards. Then, I let them sit for 10 minutes and pat them dry before filling.
Serving Suggestions
Zucchini boats will make a great side or app for your next Italian dinner. I typically serve them alongside a pasta dish. I’m partial to Alfredo, though, if you want something healthier, pasta primavera is lighter in the calorie department. Are you wheat sensitive? This gluten-free cauliflower Alfredo baked penne carbonara is a terrific pairing as well.
Zucchini Boats
Ingredients
- 4 medium zucchinis
- 1 tablespoon olive oil
- 1/2 cup finely diced onion
- 2 cloves garlic minced
- 1 pound ground Italian sausage casings removed
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley optional
Instructions
-
Preheat the oven to 400°F. Coat a large baking dish with cooking spray.
-
Cut the zucchini in half lengthwise and scoop out the flesh to create a well. Arrange the zucchini halves in the baking dish.
-
Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook for another 30 seconds.
-
Add the sausage to the skillet and cook, breaking it up with a spatula, until no longer pink, about 5 minutes. Stir in the Italian seasoning, salt, and pepper.
-
Pour in the marinara sauce and simmer for 5 minutes.
-
Spoon the sausage mixture evenly into the zucchini halves. Top with shredded mozzarella and grated Parmesan cheese.
-
Bake for 25 minutes, or until the zucchini is tender and the cheese is melted and golden brown.
-
Sprinkle with chopped parsley, if desired, and serve.
Nutrition
The post Zucchini Boats appeared first on Food Faith Fitness.
