The Best Stuffed Zucchini You'll Ever Have

This Italian sausage stuffed zucchini boat recipe is easy to prepare and such a great dish to make with farm-fresh summer zucchini. The zucchini boats are loaded with Italian sausage, mozzarella, Pecorino Romano cheese, basil, and a touch of breadcrumbs and baked to perfection with a simple garlicky marinara. I hope you like this stuffed zucchini recipe!

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SAUSAGE STUFFED ZUCCHINI BOATS
Ingredients
4 medium zucchini - cut lengthwise - interior scooped out
3/4 cup mozzarella - shredded
3-4 cups marinara sauce - divided - use this recipe
1 pound Italian sausage - casing removed
3 cloves garlic - minced
1 medium onion - diced
¾ cup Pecorino Romano cheese - divided
½ cup breadcrumbs
¼ cup olive oil
½ cup basil - chopped

Instructions
1. Remove zucchini seeds with a spoon, leaving ¼” interior walls. Boil the zucchini boats in water for 2 minutes then run under cold water and set aside.
2. Saute the onion in the olive oil over medium-low heat until soft (about 5 minutes) then add in the garlic and saute for another 2-3 minutes until golden.
3. Add in sausage and saute for 10 more minutes until mostly cooked through.
4. Turn off the heat and place all the sausage into a bowl. Add in the basil,1/2 cup mozzarella, ½ cup Pecorino Romano, breadcrumbs, and a ½ cup of marinara sauce. Mix well.
5. Place a thick layer of marinara sauce into a baking dish. Preheat the oven to 400f and set rack to the middle level.
6. Dry off the zucchini with paper towels. Season the inside of the zucchini with salt and pepper. Stuff each zucchini boat with the stuffing. Repeat for all 8 boats and place each boat into the baking dish. Spoon remaining sauce over the top of each boat and sprinkle with remaining Pecorino Romano and mozzarella cheese.
7. Bake the zucchini boats for 20 minutes covered with foil. Remove foil at 20 minute mark and turn on broil for 2-3 minutes more to brown top. Watch carefully. Enjoy!

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