Zucchini boats are an easy dinner recipe! These zucchini shells are stuffed with a hearty Italian sausage sauce and topped with melted mozzarella cheese.
Preheat oven to 400F. Grease a large rectangular baking dish with nonstick cooking spray. Set aside.
Cut the zucchini in half lengthwise.
Cut off both ends.
Use a spoon to hollow out each zucchini leaving a border around the edges.
Season the zucchini with salt and pepper.
Place the zucchini shells in the baking dish.
Heat a large skillet over medium heat.
Drizzle in olive oil.
Add Italian sausage and cook until browned.
Stir in onion and cook for 3-4 minutes, or until softened.
Add garlic, and cook for 30 seconds.
Stir in the spaghetti sauce and Italian seasoning.
Cook, stirring regularly, until heated through, about 3-5 minutes.
Divide the sauce among the zucchini shells.
Sprinkle cheese over the top.
Bake for 20-30 minutes, or until the zucchini is tender and the cheese is golden brown.
Sprinkle with parsley just before serving.
Notes
Zucchini: My zucchini were about 11 ounces each. If using a larger zucchini like that, bake the shells for about 5 minutes before filling. This will help the shells become tender enough by the end of the baking time.
Italian sausage: I like to use mild Italian sausage in this recipe, but you can use hot Italian sausage or a ground turkey Italian sausage if you prefer.
Cheese: Feel free to use a little more or less to taste. Also, topped with a little grated Parmesan cheese adds a little something extra.