Description
Growing up, my mother made these zucchini boats every summer with fresh garden vegetables and the smell of bubbling cheese would fill the house. It was her way of turning simple ingredients into something that felt like a feast. Now it’s your turn to bring that joy to the table—wholesome, hearty, and full of love.
Ingredients
3 medium zucchini, halved lengthwise
1 tsp salt
1 tsp black pepper
1½ lb Italian sausage (mild or spicy)
1 medium sweet onion, finely diced
3 cloves garlic, minced
1 (24 oz) jar marinara sauce (divided)
3 tbsp tomato paste
1½ tsp Italian seasoning (divided)
½ tsp crushed red pepper flakes (optional)
⅔ cup ricotta cheese (part-skim or whole milk)
1 large egg
3 tbsp grated Parmesan (divided)
2 cups shredded mozzarella cheese
Instructions
Prep Zucchini: Scoop out the center of each zucchini half. Lightly season with salt and pepper. Set aside.
Cook Filling: In a skillet, brown sausage with onion and garlic. Add 1½ cups marinara, tomato paste, 1 tsp Italian seasoning, and red pepper flakes. Simmer 5 minutes.
Mix Cheese: In a bowl, combine ricotta, egg, 2 tbsp Parmesan, and ½ tsp Italian seasoning.
Assemble Boats: Preheat oven to 375°F. Spread remaining marinara in a baking dish. Fill zucchini halves with sausage mix, top with ricotta mixture, sprinkle with mozzarella and remaining Parmesan.
Bake: Cover with foil and bake 25 minutes. Remove foil and bake another 10–15 minutes until golden and bubbly.
- Prep Time: 20 mins
- Cook Time: 40 minutes
Nutrition
- Calories: 578 per serving
- Fat: 38g per serving
- Carbohydrates: 18g per serving
- Protein: 38g per serving