Stuffed Zucchini Boats with Chicken Sausage
These Stuffed Zucchini Boats with Chicken Sausage are hearty, cheesy, and loaded with healthy vegetables.
Servings 6
Ingredients
- 4 medium zucchini halved lengthwise
- 12 oz chicken sausage casings removed
- 1 tbsp olive oil
- 1 small yellow onion finely diced
- 3 garlic cloves minced
- 1 red bell pepper finely diced
- 2 cups fresh spinach chopped
- 1 cup fresh tomato, diced or canned and drained
- 1 tsp italian seasoning
- 1/2 cup ricotta cheese
- 1 cup marinara sauce divided
- 1 cup mozzarella cheese shredded
- 1/4 cup parmesan cheese shredded
- 1/4 cup panko breadcrumbs
- salt, pepper and red pepper flakes to taste
Instructions
- Preheat oven to 400 degrees. Scoop out the insides of each zucchini half, leaving a 1/4-inch thick shell creating a "boat". Finely chop up the insides and set aside (you'll use about 1 cup for the filling).
- Sprinkle the insides of the boats with kosher salt (about 1 tsp total) and then place upside down on a paper towel or baking sheet to drain excess moisture for 10-15 minutes.
- Make the filling: Heat olive oil in a large skillet over medium heat. Add the chicken sausage and cook, breaking it up with a spoon, until browned and no longer pink, 5-7 minutes. Add diced onion, garlic and bell pepper; saute for 3-4 minutes or until softened.
- Stir in the chopped zucchini, spinach, tomatoes, italian seasoning, salt, pepper and red pepper flakes (if using). Cook for another 3-4 minutes or until the spinach is wilted and the mixture has thickened slightly. Remove from the heat and stir in the ricotta cheese.
- Assemble the boats: Spread about 1/3 cup marinara sauce in the bottom of a 9x13-inch pan. This creates a flavorful base and helps prevent the zucchini from sticking. Place zucchini boats cut side up in the dish. Spoon the filling evenly into each boat, mounding it slightly. Drizzle the remaining 2/3 cup marinara sauce over the top.
- In a small bowl, combine the mozzarella cheese, parmesan cheese, and panko breadcrumbs. Sprinkle the mixture generously over the filled boats.
- Bake: Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the zucchini is tender, the cheese is melted and bubbly and the topping is golden. For extra browning, broil on high for 1-2 minutes (watch closely to avoid burning).
- Serve: Garnish with fresh parsley or basil. Let rest for 5 minutes before serving.
Notes
Pre-Cooking Zucchini (Optional)
**Pre-cooking the zucchini boat shells before stuffing is a great way to ensure they’re tender and perfectly cooked after baking. Here are two methods that you can use to pre-cook the zucchini boats (I prefer the pre-baking option):
Option 1: Par-Boil the Zucchini
Par-boiling softens the zucchini’s flesh, reducing the final bake time slightly (check at 15 minutes covered instead of 20). The boats will be tender but not soggy, and the filling’s flavors will meld as expected. It’s quick and doesn’t require extra equipment.
- Prepare the zucchini: After halving the zucchini lengthwise and scooping out the flesh (as per the original recipe), bring a large pot of salted water to a boil.
- Par-boil: Add the zucchini halves, cut-side up, to the boiling water. Boil for 2-3 minutes until they just start to soften but are still firm enough to hold their shape.
- Cool and drain: Using tongs, transfer the zucchini to a bowl of ice water or run under cold water for 1 minute to stop the cooking. Pat dry thoroughly with paper towels.
- Proceed: Sprinkle with the 1 teaspoon kosher salt (as in the original recipe) and let them drain cut-side down on paper towels for 10 minutes to remove excess moisture. Then continue with assembling and baking as directed.
- Prepare the zucchini: After scooping out the flesh, preheat your oven to 400°F (200°C), same as the original recipe.
- Season and pre-bake: Brush the cut sides of the zucchini halves lightly with olive oil and sprinkle with a pinch of salt and pepper. Place them cut-side down on a parchment-lined baking sheet. Bake for 8-10 minutes until they begin to soften but still hold their shape.
- Cool slightly: Remove from the oven and let cool for 5 minutes. Pat dry any released moisture with paper towels.
- Proceed: Place the zucchini in the baking dish with marinara sauce, stuff with the filling, and continue with the original recipe. Check for doneness after 15 minutes of covered baking, as they’ll need less time to finish.
