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Stuffed Zucchini Boats with Sausage, Tomatoes, and Melted Cheese Recipe

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4.3 from 2 reviews

These Stuffed Zucchini Boats are a flavorful and satisfying dish featuring zucchini halves filled with a savory mixture of plant-based or traditional Italian sausage, fire roasted tomatoes, and a blend of cheeses and herbs. Baked to golden perfection with a crispy panko topping, they make a perfect hearty yet healthy meal option that’s easy to prepare and delicious.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Zucchini Boats

  • 4 medium zucchini
  • Olive oil, for rubbing
  • 3/4 teaspoon kosher salt, divided
  • Fresh ground black pepper, to taste
  • 1 teaspoon dried oregano, divided

Filling

  • 14 to 16 ounces plant based sausage crumbles or standard Italian sausage (or substitute with 2 cups Vegan Taco Meat)
  • 2 garlic cloves, minced
  • 15 ounces fire roasted crushed tomatoes
  • 1/4 teaspoon fennel seeds
  • 6 tablespoons grated or shredded Parmesan cheese, divided
  • 1/2 cup whole milk mozzarella cheese
  • 2 tablespoons Italian seasoned panko (or plain panko; omit or use gluten-free breadcrumbs for gluten-free)
  • 1 tablespoon fresh basil or parsley, chopped

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it's hot and ready for baking the zucchini boats.
  2. Prepare Zucchini: Cut off the stem ends of the zucchini, then slice each in half lengthwise. Using a spoon, carefully scoop out the insides, leaving a thin border around the edges to form the zucchini boats. Place the boats on a baking sheet, rub lightly with olive oil, then season with a heaping 1/4 teaspoon kosher salt, 1/2 teaspoon dried oregano, and freshly ground black pepper evenly divided among the 8 zucchini halves.
  3. Cook Sausage Mixture: In a medium skillet over medium heat, cook the plant-based sausage crumbles for 2-3 minutes or regular Italian sausage for 6-7 minutes, breaking up as it cooks. If using regular sausage, drain any excess fat. Add minced garlic and cook for 30 seconds until fragrant. Stir in the fire roasted crushed tomatoes, fennel seeds, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 cup Parmesan cheese. Heat the mixture for about 1 minute just until warmed through and combined.
  4. Fill Zucchini Boats: Spoon the sausage and tomato filling evenly into each prepared zucchini boat. Sprinkle the filled boats with mozzarella cheese, then add the remaining 2 tablespoons of Parmesan cheese on top. Finish by sprinkling the Italian seasoned panko over the cheese layer for a crispy topping.
  5. Bake: Bake the stuffed zucchini boats in the preheated oven for 20 minutes, or until the cheese is melted and golden brown. Remove from oven and let them rest for 2 minutes before serving to allow the flavors to meld.

Notes

  • For a gluten-free version, substitute the panko with gluten-free breadcrumbs or omit it entirely.
  • Discard zucchini pulp or repurpose it in smoothies, soups, or fritters to reduce waste.
  • Leftovers will keep well refrigerated for up to 3 days.
  • You can substitute the sausage with plant-based crumbles or vegan taco meat to make a vegetarian or vegan-friendly dish.
  • Adjust seasoning to taste, especially salt and pepper, based on your preferences and dietary needs.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/stuffed-zucchini-boats-with-sausage-tomatoes-and-melted-cheese-recipe/