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Baked Zucchini Boats With Turkey Sausage

Tender zucchini halves filled with seasoned turkey sausage, thick marinara, and melted mozzarella.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian
Ingredients Method

Ingredients
  

Ingredients
  • 4 medium zucchini 900 g
  • 1 tablespoon olive oil 15 ml or 14 g, divided
  • 1 pound mild Italian turkey sausage casings removed (454 g)
  • ½ cup finely diced yellow onion 75 g
  • 2 garlic cloves minced (6 g)
  • 1 teaspoon Italian seasoning 2 g
  • ¼ teaspoon crushed red pepper flakes 0.5 g, optional
  • 1½ cups thick marinara sauce 360 g, divided
  • ¼ teaspoon kosher salt 1.5 g
  • ¼ teaspoon ground black pepper 0.5 g
  • 1 cup shredded low-moisture mozzarella 113 g
  • ¼ cup finely grated Parmesan cheese 25 g
  • 2 tablespoons chopped fresh parsley or basil 8 g

Method
 

Instructions
  1. Preheat the oven to 400°F and lightly oil a 9-by-13-inch baking dish.
  2. Cut the zucchini lengthwise and scoop out the centers, leaving ¼-inch shells. Chop 1 cup of the removed flesh.
  3. Brush the shells with oil and bake cut-side down for 8 minutes. Turn them over and blot away moisture.
  4. Brown the turkey sausage over medium-high heat for 5–6 minutes.
  5. Add the onion and chopped zucchini. Cook for 4–5 minutes until the released liquid evaporates.
  6. Stir in the garlic, Italian seasoning, and red pepper flakes for 30 seconds. Add 1 cup marinara and simmer for 2–3 minutes.
  7. Spread the remaining marinara around the shells. Fill them with the sausage mixture and top with mozzarella and Parmesan.
  8. Bake uncovered for 12–15 minutes. Broil for 1–2 minutes if desired, rest for 5 minutes, and garnish.