Pizza-Stuffed Zucchini Boats
Our community loved this dish in 2016, so we are bringing it back! Inspired by the flavors of pizza, zucchini makes a sturdy shell for a filling of Italian sausage and bell peppers. If you like a little spice, use spicy sausage or top the baked zucchini with red pepper flakes. This video shows steps for the original version.
- Bell peppers, any color - 1 , diced
- Garlic - 2 cloves , chopped
- Zucchini, medium - 4 , halved
- Parsley - 2 Tbsp , chopped
- Oil, olive - 1 Tbsp
- Italian seasoning - 1 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Italian sausage, loose and raw - 12 oz (sub any variety loose, raw sausage)
- Tomatoes, crushed (14 oz / 397 g) - 1 can
- Red pepper flakes (opt) - 1/2 tsp
Bell peppers / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Zucchini - Slice in half lengthwise and then use a spoon to scoop out the center of each zucchini half, leaving ~1/2” / 1.25 cm thick shell on all sides (discard the center you scoop out or save it for another purpose). Check out this video. (Can be done up to 4 days ahead)
Parsley - Chop parsley. (Can be done up to 2 days ahead)
Heat oven to 400F / 204C.
Brush a sheet pan with some cooking oil. Place zucchini halves on pan, cut-side facing up.
Whisk together olive oil, garlic, Italian seasoning, salt, and pepper. Brush onto cut-side of zucchini halves.
Transfer pan to heated oven and bake until zucchini halves are starting to turn tender and golden, 10 to 12 minutes.
While zucchini cooks, heat a saucepan with first part of cooking oil over medium-high heat. Add bell peppers with a pinch of salt and saute until peppers are starting to turn tender, ~2 minutes.
Add second part of cooking oil and then sausage to heated oil. Saute sausage, breaking it apart as it cooks until browned, 4 to 5 minutes. Drain any excess liquid from pan.
Add tomatoes to sausage and simmer until sauce thickens, ~2 minutes more. Season with some salt and pepper.
Remove zucchini halves from oven.
Fill zucchini with sauce and top with parsley.
Return zucchini to oven. Bake for 10 minutes to let flavors come together.
Remove from oven and serve immediately. Top zucchini with red pepper flakes if you’d like. Enjoy!