Classic Italian-Style Zucchini Boats
Key Information
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6
Dietary: Low-carb, Gluten-free option, Vegetarian option
Equipment Needed
• Sharp knife and cutting board
• Melon baller or spoon
• Large sauté pan
• Baking sheet
• Measuring spoons
Ingredients
• 4 medium zucchini (about 8 inches long)
• 500g Italian sausage (1 lb) or vegetarian alternative
• 2 cloves garlic, minced (2 tsp)
• 1 medium onion, diced (1 cup)
• 1 cup marinara sauce (240ml)
• 1½ cups mozzarella cheese (150g)
• ½ cup grated Parmesan (50g)
• 1 tbsp Italian seasoning
• Salt and pepper to taste
Method
1. Preheat oven to 400°F/200°C
2. Slice zucchini lengthwise and scoop out centers, leaving ¼-inch thick shells
3. Brown sausage over medium-high heat (5-7 minutes)
4. Add garlic and onion, cook until softened
5. Mix in marinara sauce and chopped zucchini flesh
6. Fill zucchini boats with mixture
Storage & Variations
Storage: Refrigerate up to 3 days
Freezing: Up to 3 months
Reheating: 350°F/175°C for 15-20 minutes
Crucial Tips
• Don’t scoop too deep into zucchini
• Pat dry scooped zucchini flesh
• Season each layer for best flavor
Common Mistakes
• Overcooking zucchini
• Underseasoning filling
• Not draining excess liquid
