Description
Mexican-inspired stuffed zucchini boats deliver a delightful fusion of flavors and textures. Cheese, ground beef, and fresh herbs create a mouthwatering meal that satisfies you with its hearty and zesty profile.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds mild or spicy Italian sausage
- 3 medium zucchini
- 2 cups shredded mozzarella cheese
- 2/3 cup part skim or whole milk ricotta cheese
Seasonings and Spices:
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1.5 teaspoons dry Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
Additional Ingredients:
- 1 medium sweet onion, finely diced
- 3 medium cloves garlic, minced
- 1 24-ounce jar prepared marinara sauce
- 3 tablespoons tomato paste
- 1 large egg
- 3 tablespoons grated Parmesan cheese
Instructions
- Preheat the oven to 400°F and prepare a 13 x 9 inch baking dish with cooking spray.
- Carefully hollow out zucchini halves, leaving a 1/3 inch border. Season with salt and black pepper.
- In a large skillet, brown sausage and onion over medium-high heat for 5-8 minutes until fully cooked. Add minced garlic and cook for an additional minute. Drain excess fat.
- Incorporate marinara sauce, tomato paste, Italian seasoning, and red pepper flakes into the meat mixture. Simmer for 2-3 minutes until ingredients are fully combined.
- Prepare the ricotta filling by whisking ricotta cheese with egg, Parmesan, and Italian seasoning in a separate bowl.
- Layer zucchini boats with mozzarella cheese, then spread ricotta mixture evenly. Top with sausage sauce and sprinkle remaining mozzarella and Parmesan cheese.
- Bake for 20-25 minutes until zucchini is tender and cheese is melted and slightly golden. Check doneness with a knife tip.
- Serve hot, accompanied by extra marinara sauce on the side if desired.
Notes
- Scoop zucchini carefully to maintain a sturdy boat structure, ensuring the walls are thick enough to hold the filling without breaking.
- Use lean sausage or turkey sausage for a lighter version that reduces overall fat content while maintaining rich flavor.
- Pat zucchini dry after scooping to prevent excess moisture from making the boats soggy during baking.
- Consider adding chopped spinach or kale to the ricotta mixture for extra nutrition and vibrant green color.
- For a low-carb option, replace marinara with homemade tomato sauce to control sugar and sodium levels.
- Allow zucchini boats to rest for 5 minutes after baking to help them set and make serving easier.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 427
- Sugar: 5 g
- Sodium: 1080 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 95 mg