Sausage Stuffed Zucchini Boats

Sausage Stuffed Zucchini Boats are perfect for summer zucchinis, stuffed with lean Italian chicken sausage, then topped with marinara sauce and mozzarella cheese.

Sausage Stuffed Zucchini Boats are perfect for summer zucchinis, stuffed with lean Italian chicken sausage, then topped with marinara sauce and mozzarella cheese.Sausage Stuffed Zucchini Boats

You can fill zucchini boats with just about anything! Some of my other favorite stuffed zucchini recipes are Taco Stuffed Zucchini Boats and Turkey Santa Fe Zucchini Boats.

If you have a ton of zucchini in your garden you will want to make these!! These stuffed zucchini boats are one of my absolute summer favorites and are also low-carb and keto friendly.

One boat fills me up, but you can enjoy two and still keep it at around 300 calories. I love Polly-O part-skim mozzarella because it melts beautifully as you can see in the photo. I’m pretty picky about my Italian sausage, but I love al fresco’s sweet Italian chicken sausage, you forget it’s chicken while you eat it and it’s 75% less fat that pork sausage, and it’s gluten-free. Turkey sausage will also work fine.

Next up on my list to try is a cheeseburger stuffed zucchini, what do you think? Would love to hear your ideas of what I should stuff them with!

How To Make Sausage Stuffed Zucchini

More Zucchini Recipes

 

Sausage Stuffed Zucchini Boats are perfect for summer, stuffed with lean Italian chicken sausage, then topped with marinara sauce and mozzarella cheese.
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Sausage Stuffed Zucchini Boats

4
Freestyle Points
153
Calories
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Yield: 8 servings
COURSE: Dinner
CUISINE: Italian
Sausage Stuffed Zucchini Boats are perfect for summer zucchinis, stuffed with lean Italian chicken sausage, then topped with marinara sauce and mozzarella cheese.

Ingredients

  • 1 1/4 cups quick marinara sauce
  • 4 medium zucchinis, 31 oz total
  • 1 tsp oil
  • 1/2 small onion, finely diced
  • 3 cloves garlic, crushed
  • 1/2 cup diced red bell pepper
  • 14 oz lean Italian chicken sausage, removed from casing (Al Fresco)
  • 1/2 cup part skim shredded mozzarella, Polly-O
  • 8 tsp grated Parmesan cheese

Instructions

  • Bring a large pot of water to boil.
  • Preheat oven to 400°.
  • Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.
  • Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
  • Place 1/4 cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.
  • In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside.
  • 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.
  • Combine with sausage and cook a few more minutes.
  • Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly.
  • Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese.
  • Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Nutrition

Serving: 1boat, Calories: 153kcal, Carbohydrates: 9g, Protein: 13g, Fat: 7g, Saturated Fat: 2g, Sodium: 372mg, Fiber: 2g, Sugar: 2g
Freestyle Points: 4
Points: +4
Keywords: baked zucchini recipes, sausage stuffed zucchini, Sausage Stuffed Zucchini Boats, stuffed zucchini boats, zucchini boat recipes
Sausage Stuffed Zucchini Boats – my favorite LOW-CARB summer recipe!

 

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Sausage Stuffed Zucchini Boats – my favorite LOW-CARB summer recipe!