Zucchini meets pizza, and here is the delicious result! These Italian Sausage Zucchini Boats are loaded with flavor and will satisfy everyone at your table! Low Carb, Extra Nutrients, and ready in 30 minutes – this meal has it all!
Tastes Like Pizza
Zucchini is a magical vegetable! It can be enjoyed on it’s own, spiralized, or stuffed. There’s a reason so many people utilize zucchini as a light and nutritious alternative to traditional pasta and bread. Zucchini has a nice starchy texture that doubles as many of the tasty carbs we know and love!
If you like a loaded Italian sausage pizza, you’ll love these Italian sausage zucchini boats! And the great part about these? You can continue to go back for seconds, thirds, and fourths without the guilt!
Preparing the Italian Sausage Zucchini Boats
As always, this dinner recipe ranks up there with the best of them on the convenience scale! These zucchini boats take just 30 minutes from start to plate making them the perfect choice for a busy weeknight! First off, here’s what you need to make them:
Ingredients
- Zucchini
- Ground Sausage
- Diced Tomatoes
- Mozzarella
- Basil
- Italian Bread Crumbs
- Balsamic Glaze
And, along with a little seasoning, that’s it! If you don’t have balsamic glaze on hand, do not fret! While it adds a nice flavor, it is not necessary. I always keep a bottle of balsamic glaze on hand and I use it more than I thought I would!
How to Make the Zucchini Boats
Below are the steps for preparing, assembling, and baking the zucchini boats.
- Hollow out the Zucchini. This is much easier than presumed as there is no need to pre-cook your zucchini! You can successfully hollow out a raw zucchini with a few select cuts (see the video under my recipe). Simply slice the zucchini in half lengthwise and make two slightly-curved lengthwise cuts about a quarter inch from the edge. This will loosen the fleshy inside of the vegetable allowing an easier and guided “scoop” of the center with a sharp spoon! Rather than discarding the fleshy interior, finely chop it up and set it aside – you will use it in your filling to eliminate food waste and up the nutritious factor!
- Prepare your Sausage. You can use either Italian sausage or regular ground pork sausage. If you’d rather substitute turkey sausage or ground beef, that’s fine too! Simple brown the sausage in a medium pan and drain/discard the excess fat.
- Add your mixin’s. Once you’ve browned and drained your sausage (or protein of choice), it’s time to create a delicious “pizza” filling! Over medium heat, add your diced tomatoes (either from a can or fresh diced), chopped zucchini interior, and fresh basil. Toss as it cooks for a few minutes, then fold in breadcrumbs, balsamic glaze, and seasoning (garlic and Italian seasoning or herbes de Provence) and simmer for a few more minutes (until the liquid evaporates).
Stuff ‘Em and Bake ‘Em!
Stuff your Zucchini Boats. Arrange the zucchini boats in a large baking pan and lightly drizzle with olive oil, salt, and pepper. Spoon a few dollops of the Italian sausage mixture into each zucchini boat. Top with fresh basil and a generous amount of mozzarella.
Bake at 425 for 20-25 minutes. Or however long it takes for the zucchini to become tender and the cheese to bubble. If you need to cook it a little longer but the cheese is brown enough, sprinkle a little more cheese on top and pop it in for 5 more minutes!
Serving the Italian Sausage Zucchini Boats
Now for the the fun part! It’s time to enjoy the fruit of your labor. You can serve these alone as is, or you can get creative! Serve them as a literal “boat” atop a “lake” of marinara sauce for some added flavor. Serve over spaghetti noodles. Enjoy with a side of garlic bread. There are so many ways to enjoy these delicious “pizza” boats!
Italian Sausage Zucchini Boats – A Healthy Alternative
This filling would taste delicious atop a fluffy bed of cooked pasta noodles or fresh baked pizza crust. But, the zucchini is an excellent option for those of us looking to make a few lighter choices! We love pizza around here, but it often leaves both Matt and I feeling lethargic and overly full. Which, however, is perfectly fine for a Friday night! But in the middle of the week, we crave something that keeps us alert and ready to be productive in the morning!
Whether you’re looking to cut back your calories, carbs, or up your greens in your diet, these zucchini boats are a perfect delicious alternative to satisfy your pizza craving!
Looking for more Lighter Fare Dinner Recipes?
I’ve got you covered! Head to the “lighter fare” tab under my recipes menu and check out the lighter recipes I’ve created! I have to admit, I’m typically more of a “comfort food” lover. But, I often crave something light and fresh – especially in the summer! Below are a few of my favorite “lighter fare” recipes on the blog.
- Mango Basil Chicken Salad with Homemade Honey Lime Dressing
- Salsa Verde Chicken Tacos
- Asian Turkey Lettuce Wraps
- Tex-Mex Wedge Salad with Homemade Avocado Cilantro Dressing
- Honey Sriracha Chicken Lettuce Wraps
- French Onion Soup
…And there’s more where that came from! (desserts, too!)
If you came here for an actual recipe, you’ve finally arrived! See the recipe for my Italian sausage stuffed zucchini boats below – and don’t forget to pin it and save it for later!
Italian Sausage Zucchini Boats
Italian Sausage Zucchini Boats
Ingredients
- 3 zucchinis
- 1 lb ground sausage Italian or regular
- 1 can diced tomatoes (or 4 diced roma tomatoes)
- 1/4 c Italian bread crumbs (or plain)
- 1/4 c fresh basil
- 1 tbsp balsamic glaze
- 2 c mozzarella shredded
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- to taste salt and pepper
- 1 tbsp olive oil
Instructions
- Preheat oven to 425 degrees. Meanwhile, slice raw zucchini in half lengthwise. Then, hollow out the inside by making two curved lengthwise slits about 1/4 inch from the perimeter of the edges. Use a spoon to scoop out the inside, using the slits as a guide. Do not discard fleshy interior! Set hollow zucchini boats and fleshy interior aside.
- Brown sausage over medium high heat in a medium sized pan and drain excess fat. As it browns, chop the leftover fleshy interior of the zucchini, tomatoes (if you are using fresh instead of canned), and basil.
- Once sausage is browned and drained of excess fat, add diced tomatoes, chopped zucchini interior, basil, balsamic glaze, garlic powder, Italian seasoning, and salt/pepper. Simmer over medium heat for 2-3 minutes.
- Add Italian bread crumbs into your simmering sausage mixture and toss to combine. Simmer for a few more minutes (3-5) until most of the liquid has evaporated and the filling has thickened.
- Arrange hollowed zucchini boats in a large greased pan or casserole dish. Drizzle boats with olive oil, salt, and pepper. Spoon a few dollops of sausage mixture into each boat and top with a generous amount of mozzarella over each.
- Bake at 425 for 20-25 minutes (until zucchini is tender and cheese is bubbling). If your cheese is brown and zucchini is not yet tender, add a little more cheese on top and bake for 5-7 more minutes (as needed)!
- garnish with fresh basil and serve! Serve alone (as is), or as a literal "boat" atop a puddle of marinara sauce for added flavor!
Nutrition
With Love,
Kelsie
