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Savory Stuffed Zucchini Boats with Sausage and Rice

savory stuffed zucchini boats - featured image
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A quick and easy dinner recipe featuring zucchini boats stuffed with a flavorful mixture of browned sausage, rice, and spices, baked to golden perfection. Perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 4–5 medium zucchinis (about 8 inches long), firm and fresh
  • 1 pound Italian sausage, casing removed (mild or spicy)
  • 1 ½ cups cooked rice (white, brown, or jasmine)
  • 1 small onion, finely diced
  • 2–3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • ½ cup grated Parmesan cheese (optional but recommended)
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Rinse and dry the zucchinis. Cut each in half lengthwise. Using a spoon or melon baller, carefully scoop out the flesh leaving about a ¼-inch thick shell. Set the scooped zucchini flesh aside.
  3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon. Cook until browned and cooked through, about 6-8 minutes. Transfer the cooked sausage to a bowl, leaving the fat in the pan.
  4. Add the remaining 1 tablespoon olive oil to the skillet. Toss in the diced onion and garlic. Cook until softened and fragrant, about 3-4 minutes. Add the chopped zucchini flesh and cook for another 2-3 minutes until tender.
  5. Return the browned sausage to the skillet with the veggies. Stir in the cooked rice and tomato paste. Season with salt, black pepper, and red pepper flakes if using. Cook together for 2-3 minutes, stirring well. Remove from heat and stir in the Parmesan cheese and parsley.
  6. Place the zucchini shells in your baking dish. Spoon the sausage and rice filling evenly into each shell, mounding slightly.
  7. Cover the dish loosely with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes to let the tops get golden and slightly crispy.
  8. Let cool for a few minutes before serving.

Notes

If zucchini is watery, sprinkle shells with salt and let rest before patting dry to prevent sogginess. Use day-old rice to keep filling from becoming mushy. Brown sausage well for best flavor. Cover with foil while baking to keep moist, remove foil at end for golden tops.

Nutrition

Keywords: zucchini boats, stuffed zucchini, sausage recipe, easy dinner, weeknight meal, healthy dinner, baked zucchini, rice and sausage

Find it online: https://islatable.com/savory-stuffed-zucchini-boats-with-sausage-and-rice-recipe-easy-and-perfect-for-dinner/