Recipe type: Main dish
Cuisine: American
Sausage Stuffed Zucchini Boats are perfect for summer zucchinis, stuffed with lean Italian chicken sausage, then topped with marinara sauce and mozzarella cheese.
  • 1¼ cups quick marinara sauce
  • 4 medium zucchinis, 31 oz total
  • 1 tsp oil
  • ½ small onion, finely diced
  • 3 cloves garlic, crushed
  • ½ cup diced red bell pepper
  • 14 oz lean Italian chicken sausage, removed from casing (Al Fresco)
  • ½ cup part skim shredded mozzarella, Polly-O
  • 8 tsp grated Parmesan cheese
  1. Bring a large pot of water to boil.
  2. Preheat oven to 400°.
  3. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving ¼" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.
  4. Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
  5. Place ¼ cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.
  6. In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside.
  7. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes.
  8. Combine with sausage and cook a few more minutes.
  9. Using a spoon, fill each hollowed zucchini with ⅓ cup cooked sausage, pressing firmly.
  10. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese.
  11. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
Recipe by Cooking TV Recipes at