Sausage Zucchini Boats

A crispy sausage and mushroom filling, layered over fresh zucchini, topped with cheese and baked. These sausage zucchini boats are a healthy, delicious way to use up your garden fresh zucchini.

Course Main Course

Cuisine American

Keyword sausage zucchini boats, zucchini boats

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 458kcal

Author Lisa Bass

Ingredients

Roasted zucchini:

2 medium zucchini
1 teaspoon salt
Olive oil

Filling:

6 mushrooms diced
½ red onion diced
Olive oil
½ teaspoon salt
1 pound ground sausage
1 cup mozzarella cheese shredded

Instructions

Preheat oven to 400°F.
Slice zucchini in half.
Scoop out the insides and add to a medium cast iron skillet.
Place the hollowed-out zucchini boats in a baking dish, drizzle with oil, and sprinkle with salt.
Bake for 20 minutes.
Meanwhile, add the mushrooms and onions to the skillet with the zucchini insides. Drizzle with olive oil and cook over medium heat until soft, stirring frequently.
In another skillet, brown ground sausage until cooked through. Add the veggies in with the meat, and stir to combine.
Place the meat and veggie mixture in the partially baked zucchini boats, top with mozzarella cheese, and bake at 400° until the cheese is melted. About 8 minutes.
Enjoy!

Notes

Top with freshly diced tomatoes, especially in the summer!

Nutrition