These Stuffed Zucchini Boats have quickly floated to the top of our favorite dinners! And if you have fresh zucchini from your garden (or your neighbors), it makes it even more amazing! They are great for making ahead and popping in the oven when you get home, ready in 20 minutes!
They are also very versatile. If you don’t like sausage, use ground beef. Or add quinoa instead of rice. You can change up the cheese, and use whatever you have on hand. You could even add another vegetable to the stuffing mix, shredded carrots or mushrooms are wonderful in it as well. Go ahead, be creative! Your taste buds will thank you.
- 4 Zucchinis
- 12 oz chicken sausage
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp olive oil
- 1 1/2 C cooked rice
- 2 C shredded mozzarella cheese
- Spaghetti Sauce (about 1 C)
Wash your zucchini
Cut each zucchini in half, trying to cut it as even as possible
Scoop out the center, but make sure you leave about 1/2 inch at each end. Set aside the insides of the zucchini to use later.
Boil a pot of water, par boil the zucchini for 2-3 minutes. Then run under cold water or put in a cold water bath.
Lay out the zucchini boats in a roasting pan
Brown the chicken sausage. Set aside after it is cooked.
Sauté 1 tsp olive oil and chopped onion until translucent. Add the insides from the zucchini and minced garlic cloves.
After the zucchini and onion is cooked through, add the sausage and cooked rice.
Add a few ladles of spaghetti sauce to the mix.
Start stuffing your zucchini boats! Don’t be afraid to stuff them good!
Then top the stuffed zucchini boats with shredded mozzarella
Bake them at 350 degrees for 15-20 minutes
Bake until cooked through and cheese is melted
Doesn’t that look delicious!
Top off with your favorite spaghetti sauce
You can use your favorite spaghetti sauce, homemade or not homemade. I won’t judge. I promise. My husband uses his secret family recipe, and he won’t let me share with all of you….Sorry!
Look at that amazing bite!
Stuffed Zucchini Boats also freeze great! After you stuffed them and top them with cheese, wrap them in wax paper, then aluminum foil and put them in a freezer Ziploc bag. Don’t forget to label what is in the bag and the date they were made. Just defrost them over night, bake at 350 degrees for 15-20 minutes and top with spaghetti sauce.
I hope you enjoy these Stuffed Zucchini Boats as much as we do!