Categories: Eats, Life Style

Sausage Zucchini Boats

Hey, What’s Cookin’?

It’s zucchini season! Zucchini is overflowing gardens, farmer’s markets, grocery stores–it’s everywhere! And that’s a good thing, because zucchini is a nutritious vegetable. It’s a great source of fiber, water, and contains significant amounts of vitamins B6, riboflavin, folate, C, and K, as well as minerals like potassium and manganese. It also contains antioxidant and anti-inflammatory phytonutrients.

When most folks think about zucchini, it’s along with the words “bread” or “muffins.”  Well, fuggedaboudit!  Zucchini is better than that, and deserves a supporting role in your healthy meals! It is highly adaptable to all kinds of cuisines, in that it complements the flavor of whatever it’s being cooked with. You can make delicious entrees with this versatile vegetable; today’s Sausage Zucchini Boats is just one of many!


Sausage Zucchini Boats

Adapted from: various internet recipes
Serves: 3 or 4


  • Oil for baking dish
  • 4 medium zucchini (approx. 2 lb. worth), stem sliced off and halved lengthwise
  • sea salt
  • Sriracha or hot sauce
  • 2 tsp olive oil
  • 1 pound organic spicy turkey or chicken sausage, removed from casing
  • 1 small onion, chopped (about 1 cup)
  • 3 cloves garlic, minced (about 2 tbs)
  • 2 teaspoons lemon zest
  • 1 tbs juice
  • 1/2 cup grated Parmesan cheese (from a wedge of Parmesan, not the canned stuff)
  • 1 large egg, lightly beaten
  • 1/4 cup chopped parsley or basil, for garnish


  1. Preheat oven to 350 degrees. Lightly oil a baking dish big enough to hold the zucchini. Using a melon baller or spoon, hollow out the zucchini leaving a 1/4″ border. Place the scooped-out flesh into a bowl and set aside.
  2. Place zucchini, cut sides up, in the baking dish and lightly sprinkle with salt. Drizzle a thin line of Sriracha or hot sauce down the center of each boat.
  3. Heat 2 tsp oil in a large nonstick skillet over medium heat; add sausage and onion. Cook, breaking up sausage, until sausage is browned and onion is softened; about 7 minutes.
  4. Add garlic and reserved zucchini flesh; stir and cook for 2 minutes. Remove from heat. Stir in lemon zest & juice, Parmesan and egg.
  5. Divide the sausage mixture among the boats, mounding it as high as necessary to use all the sausage. Bake, uncovered, until the zucchini are tender, 35 to 40 minutes. Garnish with chopped parsley or basil.


Notes: Use a vegetable peeler to cut thin ribbons from the Parmesan wedge to further garnish your boats.




Photograph via Pinterest

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