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I personally use and love these products in my kitchen. I only recommend what I trust!
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Growing up, zucchini was always plentiful in my family's garden. We'd try everything to use it up: zucchini bread (duh!), fried zucchini, roasted zucchini—you name it. But one of my fondest memories is helping my grandmother make stuffed zucchini boats. She had this way of coaxing out the most incredible flavors with just a few simple ingredients. The smell of Italian sausage sizzling in the pan with garlic and onions? Pure magic. This recipe is my little tribute to her. I've tweaked it over the years, adding spinach for an extra nutritional boost (and because, frankly, I just love spinach!).
What I love most about these stuffed zucchini is how adaptable they are. Don't have Italian sausage? Ground beef or even turkey works great. Want to add a little kick? A pinch of red pepper flakes does the trick. And if you're looking for a vegetarian option, simply replace the sausage with cooked quinoa or lentils. This recipe is really more of a guideline—feel free to get creative and make it your own. One time, I even threw in some sun-dried tomatoes... delish! I messed up the measurement once, too, and accidentally added waaaay too much garlic (oops!), but my family loved it anyway. So don't be afraid to experiment, and I have no doubts that you will find something you like here. Really easy to swap a lot of things, so don't stress!
Required Equipments
- Large Skillet
- Baking Dish
- Spoon
- Knife
- Cutting Board
- Measuring Cups and Spoons
Italian Sausage and Spinach Stuffed Zucchini: Frequently Asked Questions
Italian Sausage and Spinach Stuffed Zucchini
These Italian Sausage & Spinach Stuffed Zucchini boats are brimming with savory goodness! A healthy and flavorful meal, perfect for a weeknight dinner or a casual gathering.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Get that oven nice and toasty!
- Wash the zucchini and cut them in half lengthwise. I like to use medium-sized zucchini, about 8 inches long. Carefully scoop out the flesh, leaving a 1/4-inch border. Don't throw away the zucchini flesh – you'll need it later! Using a spoon works well, but a melon baller can be useful if you have one. The goal here is to create little boats that can hold the filling. If the zucchini halves are wobbly you can shave a small piece off the bottom to keep them upright. If you accidently make a hole in one... no biggie. Patch it with a little extra zucchini or just embrace the imperfections!
- In a large skillet, brown the Italian sausage over medium heat. Break it up with a spoon as it cooks. Drain off any excess grease. Nobody wants greasy zucchini boats!
- Add the chopped onion and minced garlic to the skillet with the sausage and cook until the onion is softened and translucent, about 5 minutes. The aroma at this point is heavenly, or at least I think so!
- Chop the zucchini flesh you scooped out earlier and add it to the skillet. Cook for another 3-5 minutes, until it starts to soften. Gotta use up all those veggies!
- Stir in the spinach and cook until it wilts, about 2-3 minutes. The spinach will shrink down a lot, so don't worry if it seems like too much at first. Trust me, its not.
- Remove the skillet from the heat and stir in the ricotta cheese, Parmesan cheese, egg, breadcrumbs, salt, pepper, and Italian seasoning. Mix everything together until well combined. This is your flavorful filling!
- Lightly grease a baking dish with olive oil. Arrange the zucchini boats in the dish, cut-side up.
- Spoon the sausage and spinach mixture into the zucchini boats, mounding it slightly. Don't be shy—pack it in!
- Sprinkle the tops of the stuffed zucchini with the remaining Parmesan cheese. This will create a nice golden crust.
- Bake for 25-30 minutes, or until the zucchini is tender and the filling is heated through and bubbly. Keep an eye on them—you don't want them to burn!
- Let the zucchini boats cool for a few minutes before serving. Garnish with fresh parsley, if desired. Dig in and enjoy these tasty treats!
📝 Notes
- For a spicier dish, add a pinch of red pepper flakes to the sausage mixture.
- You can substitute ground beef or turkey for the Italian sausage.
- Add sun-dried tomatoes!
🍎 Nutrition
Calories: 320 kcal
Protein: 22 g
Fat: 18 g
Carbohydrates: 18 g
Fiber: 4 g
Calcium: 200 mg
