KEY INFO
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4-6
Difficulty: Easy to Moderate
Dietary: Low-carb, Gluten-free optional, Vegetarian/Vegan adaptable
EQUIPMENT NEEDED
– Large baking dish
– Sharp knife
– Cutting board
– Large skillet
– Spoon (for scooping)
– Measuring cups/spoons
Alternative: Use a melon baller for neat scooping
INGREDIENTS
For the Boats:
– 4 large zucchini (about 8-inches each)
– 2 tbsp (30ml) olive oil
– Salt and pepper to taste
For the Classic Filling:
– 1 lb (450g) Italian sausage (or vegetarian alternative)
– 1 medium onion, finely diced
– 3 garlic cloves, minced
– 1 cup (240ml) marinara sauce
– 1½ cups (170g) mozzarella cheese, shredded
– ½ cup (50g) Parmesan cheese, grated
– 1 tbsp Italian seasoning
METHOD
1. Preheat oven to 375°F (190°C)
2. Prepare Zucchini:
– Cut zucchinis lengthwise
– Scoop out centers leaving ¼-inch thick walls
– Save the scooped flesh for filling
3. Make Filling:
– Brown sausage in skillet over medium-high heat
– Add onion, garlic, cook until translucent
– Stir in marinara and seasonings
– Mix in half the cheeses
4. Assemble:
– Place zucchini boats in baking dish
– Fill each boat generously
– Top with remaining cheese
5. Bake:
– Cover with foil
– Bake 20 minutes
– Remove foil, bake 5 more minutes until cheese bubbles
CRUCIAL TIPS
– Don’t over-scoop zucchini walls
– Pat dry zucchini boats before filling
– Season each layer for best flavor
– Let rest 5 minutes before serving
STORAGE & VARIATIONS
Storage:
– Refrigerate up to 3 days
– Freeze uncooked boats up to 2 months
– Reheat at 350°F until hot
Variations:
1. Mediterranean: Use feta, olives, tomatoes
2. Mexican: Ground beef, beans, corn, taco seasoning
3. Vegetarian: Quinoa, vegetables, cheese
4. Vegan: Plant-based meat, dairy-free cheese
Remember: These boats are incredibly forgiving – experiment with your favorite ingredients and make them your own!
Note: Weights and measures given in both metric and imperial for convenience.
