Name: Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium zucchini (halved lengthwise); 1 tablespoon olive oil; 1 pound mild Italian sausage (casings removed); ½ medium yellow onion (finely diced); 2 clove garlic (minced); 1 cup marinara sauce; ½ teaspoon Italian seasoning; ¼ teaspoon kosher salt; ¼ teaspoon black pepper; 1 cup shredded mozzarella cheese; ¼ cup grated Parmesan cheese; 2 tablespoon fresh basil (chopped)

Instructions

Hollow the zucchini
Hollow the zucchini:
Preheat the oven to 400°F. Scoop out the centers of the 8 zucchini halves with a spoon, leaving a ¼-inch shell. Finely chop the scooped flesh and set the shells cut side up in a 9x13-inch baking dish.
Cook the filling
Cook the filling:
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound Italian sausage and ½ diced onion and cook for 7 to 8 minutes, breaking up the meat, until browned. Drain the excess fat, add the chopped zucchini and 2 minced garlic cloves, and cook for 3 minutes.
Season
Season:
Stir in 1 cup marinara sauce, ½ teaspoon Italian seasoning, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper and simmer for 2 minutes.
Fill and bake
Fill and bake:
Spoon the filling into the zucchini shells and top with 1 cup shredded mozzarella and ¼ cup Parmesan. Bake for 20 to 25 minutes, until the zucchini is tender and the cheese is golden.
Serve
Serve:
Sprinkle the stuffed zucchini boats with 2 tablespoons chopped basil and serve 2 halves per person.

Tips

Choose medium zucchini that are straight and even so they bake evenly and hold plenty of filling. Swap the sausage for ground turkey or chicken for a leaner version. For a vegetarian zucchini boat, use 1 can drained chickpeas and 1 cup cooked quinoa instead of the meat.

Storage

Store leftover zucchini boats in the refrigerator for up to 3 days and reheat at 350°F for 15 minutes. Freezing isn't recommended, because the zucchini turns watery.