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Sausage, Pepper, and Onion Stuffed Zucchini Boats

Sausage, pepper, and onion zucchini boats filled with browned Italian sausage and softened bell peppers and onions, then baked until the cheese turns golden and bubbly. This easy Italian-American low-carb dinner uses tender zucchini shells for a classic sausage-hero-style filling.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats
  • 4 zucchini large, halved lengthwise
  • 1.5 cup mozzarella cheese shredded
  • 0.25 cup parmesan grated
  • 0.25 fresh parsley for garnish
Sausage and pepper filling
  • 1 lb Italian sausage casings removed
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 onion large, diced
  • 4 clove garlic minced
  • 1 tsp Italian seasoning
  • 0.5 tsp fennel seeds optional
  • 0.25 tsp red pepper flakes
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste

Equipment

  • 1 Cast iron skillet
  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 400°F.
  2. Halve zucchini lengthwise and scoop out centers, leaving a 1/4-inch shell; chop the zucchini flesh and set it aside.
Cook the sausage and vegetables
  1. Heat Italian sausage in a skillet over medium-high heat and break it apart until browned.
  2. Drain excess fat from the skillet after the sausage is browned.
  3. Add diced bell peppers, onion, and chopped zucchini flesh, then cook for 5 minutes until the vegetables soften.
  4. Stir in minced garlic, Italian seasoning, fennel seeds, red pepper flakes, salt, and pepper, then cook for 1 more minute.
Fill and bake
  1. Arrange zucchini shells on a sheet pan and fill each with the sausage and pepper mixture.
  2. Top each filled zucchini boat with shredded mozzarella and a sprinkle of grated parmesan.
  3. Bake at 400°F for 20–25 minutes until the cheese is golden and bubbly, then garnish with fresh parsley.

Notes

For the best texture, don’t over-scoop the zucchini—keep a consistent 1/4-inch shell so the boats hold up in the oven. Store leftovers in the refrigerator up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because zucchini can turn watery when thawed. For a dairy-light option, use part-skim mozzarella and a reduced amount of parmesan.