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Pizza-Stuffed Zucchini Boats
with sausage

Active: 30 Total: 45

Our community loved this dish when we last featured it in 2018, 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.

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Cuisines

Ingredients

Metric
Servings:
4
Pizza-Stuffed Zucchini:
  • 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

Nutrition Facts

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Prep

  1. Bell peppers / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  2. 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)

  3. Parsley - Chop parsley. (Can be done up to 2 days ahead)

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Make

  1. Heat oven to 400F / 204C.

  2. Brush a sheet pan with some cooking oil. Place zucchini halves on pan, cut-side facing up.

  3. Whisk together olive oil, garlic, Italian seasoning, salt, and pepper. Brush onto cut-side of zucchini halves.

  4. Transfer pan to heated oven and bake until zucchini halves are starting to turn tender and golden, 10 to 12 minutes.

  5. 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.

  6. 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.

  7. Add tomatoes to sausage and simmer until sauce thickens, ~2 minutes more. Season with some salt and pepper.

  8. Remove zucchini halves from oven.

  9. Fill zucchini with sauce and top with parsley.

  10. Return zucchini to oven. Bake for 10 minutes to let flavors come together.

  11. Remove from oven and serve immediately. Top zucchini with red pepper flakes if you’d like. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (30)
Gluten-free (3)
Paleo (8)
Vegetarian (6)

Most Helpful

Made with just the roasted bell peppers as my zucchini were very small. Still turned out great!

By: Jennifer
Posted: Feb 27, 2022
Diet: Vegetarian
1 Helpful

19 reviews

Delicious! We cubed the zucchini instead of making boats a d scooped up the mixture with the bread.

By: Sara
Posted: Mar 20, 2022
Diet: Original
0 Helpful

Very good. I added mushrooms since I had them on hand

By: Kimberly
Posted: Mar 13, 2022
Diet: Paleo
0 Helpful

It’s a fun way to get zucchini into a meal besides soup. Added canned mushrooms, but I think that made it taste like canned mushrooms. Kids (6,4) didn’t prefer this one, but husband did. Did not make great leftovers, next time make less.

By: Teresa
Posted: Mar 08, 2022
Diet: Original
0 Helpful

We all love this and super easy once you scoop out the zucchini

By: Namrita
Posted: Mar 03, 2022
Diet: Paleo
0 Helpful

Whole family loved this. They made pizza subs

By: Trina
Posted: Mar 03, 2022
Diet: Original
0 Helpful

Made with just the roasted bell peppers as my zucchini were very small. Still turned out great!

By: Jennifer
Posted: Feb 27, 2022
Diet: Vegetarian
1 Helpful