Variation
Ground Turkey: Substitute the pork sausage for lean ground turkey and add 1 tsp of dried oregano.
Dinner · Low Carb · Main Course · Mediterranean
Zucchini Boat With Mediterranean Sausage Stuffing
These zucchini boat halves are filled with a savory blend of Italian sausage, fresh herbs, and feta cheese for a low-carb Mediterranean dinner.
Prep
15 min
Cook
25 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Prep the Squash
- 1
Hollow the Zucchini
Slice each zucchini in half lengthwise. Use a small spoon to scoop out the flesh, leaving a 1/2 cm thick shell.
Tip: Save the scooped flesh to sauté later or add to a soup so nothing goes to waste.
Cook the Filling
- 1
Brown the Sausage
In a large skillet over medium-high heat, brown the sausage until no longer pink, breaking it into small crumbles.
Tip: Drain excess fat if the sausage is particularly oily.
How to Make Zucchini Boat With Mediterranean Sausage Stuffing
Total time: 40 min · Yields 4 servings
- 1
Preheat and Roast Shells
Preheat your oven to 200°C (400°F). Place the zucchini halves on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 8 to 10 minutes until slightly softened.
- 2
Sauté Aromatics
While the shells roast, add the onion to the skillet with the cooked sausage. Sauté for 5 minutes until translucent, then add the garlic and sun-dried tomatoes, cooking for another 60 seconds until fragrant.
- 3
Mix the Stuffing
Remove the skillet from heat. Stir in the toasted pine nuts, lemon juice, fresh mint, and half of the feta cheese. Season with additional black pepper to taste.
- 4
Stuff and Bake
Divide the sausage mixture evenly among the pre-roasted zucchini shells. Top with the remaining feta and panko breadcrumbs if using.
- 5
Final Roast
Return the baking sheet to the oven and bake for 12 to 15 minutes. The zucchini should be fork-tender and the cheese topping should be golden brown.
Chef's Tips
- Choose medium-sized zucchini that are straight rather than curved for easier scooping and even cooking.
- If you want a gluten-free version, simply omit the panko breadcrumbs or use almond meal for the topping.
- Do not over-roast in the first step or the boats will become too mushy to hold the filling.
What to Serve with Zucchini Boat With Mediterranean Sausage Stuffing
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve alongside a crisp green salad.
- Pair with a side of buttery couscous.
- Enjoy as a light main course with a chilled glass of Sauvignon Blanc.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Vegetarian: Use a mix of cooked quinoa, chopped mushrooms, and extra feta instead of meat.
Variation
Spicy: Add 1/2 tsp of red pepper flakes to the onion mixture.
Storage & Reheating
Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 175°C to maintain the texture of the squash.
Further reading
Frequently asked questions
Should I peel the zucchini for a zucchini boat?
No, you should leave the skin on. The skin provides the structural integrity needed to hold the filling and contains many of the vegetable's nutrients.
How do I prevent the zucchini boat from becoming watery?
Pre-roasting the shells for 10 minutes before stuffing helps evaporate excess moisture. Also, ensure you don't overcook the squash in the final step.
Can I make this zucchini boat recipe ahead of time?
Yes, you can prepare the filling and hollow out the zucchini up to 24 hours in advance. Assemble and bake just before serving for the best texture.
What is the best size of zucchini to use for stuffing?
Medium zucchini, about 20-22 cm in length, are ideal. Large 'baseball bat' zucchini tend to be seedy and watery, while very small ones are difficult to stuff.
Can I freeze stuffed zucchini?
It is not recommended. Zucchini has a high water content and tends to become very mushy and lose its shape once thawed and reheated.
You might also love
Browse all recipes
Dinner · Seafood · Grilling
Grilled octopus with lemon garlic butter recipe
1 h 15 min4.7
Dinner · Main Course
Grilled Lamb Chops With Mint Pistachio Gremolata
25 min4.8
Appetizer · Salad · Vegetarian
Summer Squash Carpaccio with Lemon and Pistachios
15 min4.6
Dinner · Seafood
Grilled Branzino With Blistered Cherry Tomatoes
30 min5
Dinner · Salad · Pasta
Cold Pasta Recipe With Lemon Tahini Sauce
25 min4.7
Lunch · Salad · Healthy
Lemon Herb Quinoa Power Bowl
30 min4.4
Explore more from TastyFood
Looking for something different? Browse by category.