Italian Sausage and Ricotta Stuffed Zucchini Boats

• 4 medium zucchinis
• 1 pound Italian sausage, casing removed
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 egg
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil

Steps

1. 1 Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. 2 Cut zucchinis in half lengthwise and scoop out the flesh, leaving a 1/4-inch thick shell.
3. 3 In a skillet, cook the Italian sausage until browned, then drain excess fat.
4. 4 In a bowl, combine the cooked sausage, ricotta, Parmesan, mozzarella, egg, parsley, garlic, oregano, salt, and pepper.
5. 5 Spoon the mixture evenly into the zucchini boats.
6. 6 Place the stuffed zucchini on the prepared baking sheet and brush the outside with olive oil.
7. 7 Bake for 30 minutes or until zucchini is tender and filling is bubbly.
8. 8 Serve hot.

Equipment

• Baking sheet
• Skillet
• Mixing bowl
• Spoon

Variations

• Add diced bell peppers or spinach to the stuffing for extra veggies.
• Use turkey sausage for a leaner option.

Substitutions

• Substitute feta cheese for ricotta for a tangy twist.
• Use marinara sauce instead of fresh tomato for a saucier dish.

Pairings

• A crisp white wine like Pinot Grigio.
• Perfect alongside roasted vegetables or garlic bread.

Nutrition

Tips

• For a lower-carb option, scoop out more zucchini flesh and finely chop it to add back into the stuffing.
• These boats can be made ahead and refrigerated until ready to bake.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freeze unbaked zucchini boats for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding an extra 10 minutes to the baking time.

Serving Suggestions

• Serve with a fresh green salad and crusty bread.
• Pairs well with a light tomato sauce drizzled over the top.

FAQ