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Cozy Stuffed Zucchini Boats with Italian Sausage and Provolone

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A comforting and flavorful recipe featuring zucchini boats stuffed with seasoned Italian sausage and melted provolone cheese, perfect for a quick and cozy dinner.

Ingredients

Scale
  • 4 medium-sized zucchinis (about 8–10 inches each), washed and halved lengthwise
  • 1 pound mild or spicy Italian sausage, casing removed
  • 6 ounces provolone cheese, shredded or thinly sliced
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • ½ cup tomato sauce (preferably homemade or jarred marinara)
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons olive oil, plus extra for drizzling
  • A handful fresh basil, chopped
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Red pepper flakes (optional, a pinch)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice each zucchini in half lengthwise, then scoop out the seeds and some flesh to create boats about ½ inch thick. Reserve the scooped flesh in a bowl.
  3. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the sausage, breaking it up with a wooden spoon. Cook for 5-7 minutes until browned and cooked through. Remove sausage from the pan and set aside, leaving the fat behind.
  4. In the same skillet, add the chopped onion and cook for 3-4 minutes until translucent. Add the minced garlic and reserved zucchini flesh, cooking for another 3 minutes until softened and fragrant.
  5. Return the cooked sausage to the skillet. Stir in tomato sauce, Italian seasoning, salt, pepper, and red pepper flakes if using. Cook for 2-3 minutes to meld flavors. Remove from heat and stir in half of the provolone cheese and fresh basil.
  6. Place zucchini halves in a baking dish. Spoon the sausage mixture evenly into each boat, packing gently but not too tight.
  7. Sprinkle remaining provolone and Parmesan cheese generously over the stuffed zucchini.
  8. Bake for 20-25 minutes, or until zucchini is tender and cheese is melted and golden brown.
  9. Let the boats rest for 5 minutes before serving. Garnish with extra fresh basil or a drizzle of olive oil if desired.

Notes

If cheese browns too fast, cover loosely with foil halfway through baking. Avoid overstuffing boats to prevent spilling. Let boats rest after baking to help filling set. Use medium-sized zucchinis to avoid sogginess. Scooping zucchini flesh adds moisture and flavor to filling.

Nutrition

Keywords: stuffed zucchini boats, Italian sausage, provolone cheese, low-carb, gluten-free, cozy dinner, easy weeknight meal

Find it online: https://bitesienna.com/cozy-stuffed-zucchini-boats-with-italian-sausage-and-provolone-recipe-guide/