Italian Stuffed Zucchini Boats

Name: Italian Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium zucchini; 1/4 lb. sausage; 1/4 c. onion, chopped; 1 egg, slightly beaten; dash garlic powder; 1/2 tsp. salt; 1/2 tsp. pepper; 1/4 tsp. thyme; 1/4 tsp. Accent; 6 Tbsp. parmesan cheese; 1/2 - 3/4 c. crushed crackers

Eats Now Editorial Team · 153 kcal · Vegetarian

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Italian Stuffed Zucchini Boats – a delicious recipe with zucchini, sausage, onion, egg, garlic powder, salt. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

4 medium zucchini
1/4 lb. sausage
1/4 c. onion, chopped
1 egg, slightly beaten
dash garlic powder
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. thyme
1/4 tsp. Accent
6 Tbsp. parmesan cheese
1/2 - 3/4 c. crushed crackers

1
Boil zucchinis 7 to 10 minutes, drain and let cool.
2
Cut each zucchini in half, lengthwise and scrape out pulp.
3
Set zucchini aside and mash pulp and pour off liquid.
4
Fry sausage and onion and drain well.
5
Combine sausage with pulp mixture.
6
Add egg and remaining ingredients and mix well.
7
Fill zucchini halves with mixture.
8
Sprinkle extra parmesan cheese on top of zucchini boats and bake at 350 degrees for 20 minutes.

153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 medium zucchini, 1/4 lb. sausage, 1/4 c. onion, chopped, 1 egg, slightly beaten, and more.

Yes, Italian Stuffed Zucchini Boats falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
153 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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