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Italian Sausage and Rice Stuffed Zucchini Boats

These hearty zucchini boats are filled with a flavorful mixture of Italian sausage, rice, and vegetables, baked to perfection. They're a complete meal in one delicious package.

Prep Time
25 minutes
Cook Time
40 minutes
Servings
2
Ingredients
  • 2 large Zucchini
  • 1/2 pound, removed from casing Italian Sausage
  • 1 cup Cooked Rice
  • 1/2 medium, diced Onion
  • 1/2 medium, diced Bell Pepper
  • 1 14.5 oz can, drained Canned Diced Tomatoes
  • 2 tablespoons Tomato Paste
  • 2 cloves, minced Garlic
  • 1 teaspoon Italian Seasoning
  • 1/4 cup, plus more for topping Grated Parmesan Cheese
  • 1 tablespoon Olive Oil
  • To taste Salt
  • To taste Black Pepper

Prepare the Zucchini

Preheat oven to 375°F (190°C). Cut the zucchini in half lengthwise. Scoop out the flesh, leaving a 1/4-inch border. Set the zucchini boats aside. Chop the scooped-out zucchini flesh and set aside.

Cook the Sausage and Vegetables

Heat olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Add the diced onion and bell pepper and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Make the Filling

Stir in the chopped zucchini flesh, canned diced tomatoes (drained), tomato paste, Italian seasoning, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally. Remove from heat and stir in the cooked rice and Parmesan cheese.

Stuff the Zucchini

Spoon the sausage and rice mixture into the zucchini boats, packing it firmly. Place the stuffed zucchini boats in a baking dish.

Bake

Add a small amount of water (about 1/4 cup) to the bottom of the baking dish. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, or until the zucchini is tender and the filling is heated through. Sprinkle with additional Parmesan cheese during the last 5 minutes of baking, if desired.

Serve

Let the zucchini boats cool slightly before serving. Garnish with fresh parsley, if desired.

Nutrition Facts Estimated per 100g of product

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)
Calories: Approximately 180-220 kcal
Protein: 8-10g
Fat: 10-12g
Carbohydrates: 15-18g

Other Considerations for Nutrition

For a healthier option, use lean Italian sausage or turkey sausage. You can also reduce the amount of cheese used. Consider using brown rice for added fiber.

← Italian Sausage Stuffed Mushrooms Mediterranean Quinoa Stuffed Eggplant →

FAQ

  • Can I use different vegetables in the filling?

    Yes, feel free to add other vegetables such as mushrooms, carrots, or spinach to the filling. Adjust cooking times accordingly.
  • Can I use a different type of rice?

    Yes, you can use any type of cooked rice you prefer, such as brown rice, wild rice, or jasmine rice.
  • Can I freeze the stuffed zucchini boats?

    Yes, you can freeze the stuffed zucchini boats after baking. Let them cool completely, then wrap them individually in plastic wrap and store them in a freezer bag. Thaw in the refrigerator overnight before reheating in the oven.