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Savory Garlic Parmesan Stuffed Zucchini Boats with Italian Sausage

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A quick and easy recipe featuring tender zucchini boats stuffed with a savory mix of Italian sausage, garlic, and parmesan cheese, baked to perfection with a crispy cheesy topping.

Ingredients

Scale
  • 4 medium zucchinis, halved lengthwise and scooped out
  • 1 pound ground Italian sausage (mild or spicy)
  • 3 cloves garlic, minced
  • ½ cup freshly grated Parmesan cheese (about 50 grams)
  • ½ small yellow onion, finely diced
  • 1 teaspoon Italian seasoning (dried oregano, basil, thyme blend)
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons extra virgin olive oil
  • Salt and black pepper to taste
  • A handful fresh parsley, chopped (for garnish)
  • ¼ cup breadcrumbs (optional, use gluten-free if needed)
  • 2 tablespoons cream cheese or ricotta (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Wash and dry the zucchinis. Cut them in half lengthwise and scoop out the seeds and some flesh, leaving about a ¼-inch thick shell. Set the scooped flesh aside.
  3. Finely dice the reserved zucchini flesh and set aside.
  4. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the Italian sausage, breaking it apart, and cook for 5–7 minutes until browned and cooked through. Remove sausage with a slotted spoon and set aside, leaving the fat in the pan.
  5. Add the diced onion and minced garlic to the skillet with the sausage fat. Cook for 3–4 minutes until softened and fragrant, stirring often to prevent garlic from burning.
  6. Stir in the chopped zucchini flesh and cook for another 3 minutes until tender.
  7. In a mixing bowl, combine the browned sausage, sautéed veggies, Italian seasoning, red pepper flakes (if using), cream cheese or ricotta (optional), half of the grated Parmesan, salt, and pepper. Mix well.
  8. Place the zucchini halves on the baking sheet. Spoon the filling generously into each half, pressing slightly to pack it in.
  9. Sprinkle breadcrumbs and the remaining Parmesan evenly over the stuffed zucchinis.
  10. Bake for 25–30 minutes until the zucchini is tender and the topping is golden brown and bubbly.
  11. Remove from oven, garnish with fresh parsley, and let cool for a few minutes before serving.

Notes

To avoid sogginess, sprinkle salt on zucchini shells and let sit for 10 minutes before patting dry. Use fresh grated Parmesan for best melting and flavor. Browning sausage properly and adding garlic after onions soften prevents bitterness. Breadcrumb topping is optional and can be replaced with gluten-free alternatives. Filling can be made ahead and refrigerated for deeper flavor.

Nutrition

Keywords: zucchini boats, stuffed zucchini, Italian sausage recipe, garlic parmesan, easy dinner, weeknight meal, low carb, gluten free option

Find it online: https://avabake.com/savory-garlic-parmesan-stuffed-zucchini-boats-with-italian-sausage-recipe-easy-and-delicious/