These stuffed zucchini boats are the best!
If you’ve been following my blog for a while now, you know how much I LOVE zucchini. Today’s recipe features beautiful green sticks of zucchini hollowed into cute, little boats and filled with sausage and Gruyere cheese. So incredibly tasty and so fun to eat too!
But before I get to the delicious recipe, I have several exciting announcements to share with you! 🙂
First, Nicole has been updating our site design with the Foodie Pro theme from StudioPress. Our recipe index has been revamped with pictures and organized into categories so you can easily search for our recipes by ingredient or diet (vegetarian, paleo, and more!). We also have a new page all about Celiac Disease, and we’re working to add more resources like this.
Second, I want to say a big hello to anyone who has found us through Yummly! Yummly is a similar website to Pinterest but it’s dedicated exclusively to food. It recommends recipes to you based on your taste and diet preferences. You can also search for recipes in its database or create your own recipe box by “yumming” recipes from your favorite food blogs. We’ve added a Yum button to our posts to make it easy for you to add our recipes to your recipe box. Check out our recipe page here.
Third and finally, for a limited time this week, our iPad game for gluten free kids is free to download from the App store!!! We’d love for you to grab a copy and share the word. Our game Bouncy’s Great Gluten-Free Adventure helps children think positively about eating gluten-free, fosters good eating habits, and empowers them to take an assertive role in managing their own diet. Read more about it here and download by following this link.
Thank you so much, friends, for reading through all of our news! Now on to the zucchini boats!
One of my kids described this recipe as pizza on zucchini, and then proceeded to ask for more. Hey, we know kids have pretty high standards when it comes to vegetables, so if they’re crazy about a vegetable recipe, it’s got to be good, right? 😉
How to make stuffed zucchini boats
*Free printable recipe card is available at the end of the post.
To make these zucchini boats, you’ll need to trim the ends from the zucchini and cut them in half lengthwise. Scoop out the inside of each zucchini half with a small spoon leaving a little less than a quarter of an inch on the sides. Keep the zucchini pulp as you’ll be using it for the stuffing! Sprinkle the zucchini halves with salt and pepper, transfer to a baking sheet, and bake in the oven for about six minutes.
For the stuffing, heat butter in a large skillet over medium heat. Add onion and sauté until soft and translucent, about 5 minutes. Then add garlic and chopped zucchini pulp and continue cooking for 3 more minutes. Slip each sausage out of its casing and add to skillet. Crumble up the sausage with a spatula, combining with the vegetables while sautéing. Cook for 15 more minutes. Remove from the heat and mix in eggs. Spoon the mixture into each zucchini boat, top with Gruyere cheese, and bake for 25 minutes. So easy to prepare and such a delicious and healthy treat!
Baked zucchini, melted Gruyere cheese, Italian sweet sausage. What’s not to love? I served these with my homemade Marinara sauce. You can pour the Marinara sauce over each one or serve as a dipping sauce.
I have been coming up with so many zucchini recipes this past winter and now this spring that I really can hardly wait until my vegetable garden is ready for planting. I’m hoping this summer we’ll have a bumper crop so I’ll have an excuse to make zucchini every
day week. 😉
Enjoy, friends! Have a happy and healthy week!
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Stuffed Zucchini Boats
- extra-virgin olive oil
- 4 medium zucchini
- Salt and pepper to taste
- 2 tablespoons butter
- 1 onion minced
- 1 clove garlic minced
- 1 pound Premio Italian sweet sausage
- 2 eggs beaten
- 1 cup gruyere cheese grated
- Marinara sauce for dipping
- Preheat the oven to 375°F. Line a baking pan with parchment paper and brush with olive oil.
- Wash zucchini and trim the ends from the zucchini and cut them in half lengthwise. Scoop out the inside of each zucchini half with a small spoon leaving a little less than 1/4 inch on the sides. Chop the pulp and set aside.
- Sprinkle the zucchini halves with salt and pepper, transfer to the prepared baking sheet and bake for 6 minutes.
- Meanwhile, heat the butter in a large skillet over medium heat. Add onion and sauté until soft and translucent, about 5 minutes. Add the garlic and chopped zucchini pulp and continue cooking for 3 more minutes. Slip each sausage out of its casing and add to skillet. Crumble up the sausage with a spatula, combining with the vegetables while sautéing. Cook for 15 more minutes. Remove from the heat and mix in the eggs.
- Spoon mixture into each zucchini boat, top with cheese and bake for 25 minutes. Serve with marinara sauce.