Zucchini Boats

5 from 4 votes

A simple recipe for delicious, low-carb Zucchini Boats! Our boats are filled with Italian sausage, shredded mozzarella, marinara sauce, and herbs for a delicious meal! This recipe also reheats very well, so leftovers are definitely a go!

Prep Time15

Cook Time35

filling cooling time30

Total Time1 20

Course: dinner, lunch, Main Course

Cuisine: Amercian

Servings:

Calories: 252kcal

Author: Teri & Jenny

Ingredients

4 zucchini
1 1/2 tablespoons extra virgin olive oil
1/4 finely diced yellow onion
1 minced garlic clove
2 sweet Italian sausages, casings removed
1 tablespoon minced basil leaves, plus more for garnish
2 teaspoons minced oregano
1 cup marinara sauce
1 1/2 cups shredded mozzarella
4 tablespoons grated Parmesan
2 teaspoons red pepper flakes
salt and pepper to taste

US Customary - Metric

Instructions

Preheat oven to 400F.
Place a medium pan over medium heat and add 1/2 tablespoon oil. Add sausage and brown, 3 to 4 minutes, breaking up until mixture looks crumbled.
Transfer sausage to a plate, using a slotted spoon, and clean out excess grease from pan.
Return pan to medium heat and add remaining oil. Stir in onions and garlic and sauté for 4 to 5 minutes or until slightly translucent.
Return sausage to pan along with basil and oregano. Stir together until mixture is evenly combined.
Add marinara sauce, lower heat to medium-low and simmer for 4 to 5 minutes.
Remove from heat and allow mixture to cool, about 30 minutes.
Once mixture has cooled, fold in shredded mozzarella.
Slice each zucchini lengthwise. Using a spoon, carefully scoop flesh from each zucchini half.
Place each zucchini half, cut side up, onto a greased baking sheet.
Stuff each hollowed zucchini with sausage mixture and top with half the grated Parmesan.
Bake zucchini boats for 20 to 22 minutes or until zucchinis have softened and cheese has melted.
Remove boats from oven and cool, about 5 minutes. Top with basil leaves, red pepper flakes and serve.

Notes

**2 zucchini boats = 1 serving**

Tips and Tricks for Success

Use a melon baller to scoop the flesh from the zucchinis - I've found melon ballers and their sharper edges make scooping out the zucchini flesh much easier than a spoon, without piercing through the skin.
Score the perimeter of the part of the zucchini you want to scoop with a paring knife - Even if you don't have a melon baller, scoring the perimeter of each zucchini half will make scooping the flesh out much easier overall.

Prep and Make Ahead Instructions

Prepping Ingredients

The zucchini can be halved and scooped up to 3 days head of time. Store the hollowed halves in an airtight container in the refrigerator until ready to use.

The sausage and marinara filling can be made up to 3 days ahead of time.Store the filling in an airtight container in the refrigerator until ready to use. Don't add the shredded cheese to the filling mixture until you're ready to fill and bake the zucchini.

Make Ahead

Zucchini boats can be made up to 2 days ahead of time.Store the boats in an airtight container in the refrigerator until ready to reheat.

The boats can be reheated in the microwave, covered with a damp paper towel, for 1 to 2 minutes. They can also be reheated in the oven. Place the zucchini boats in a lightly greased baking dish and cover tightly with foil. Bake them at 350˚F for about 10 minutes. Uncover and continue to bake for an additional 5 to 8 minutes. Sprinkle with more Parmesan, fresh basil leaves and red pepper flakes and serve.

Nutrition