EASY Baked Italian Sausage Stuffed Zucchini Boats!

These mouthwatering Italian sausage stuffed zucchini boats are an amazing low carb and keto friendly recipe that delivers big flavors in short time! So easy and so delicious, you’ll be making this one repeatedly! Leftover sausage & tomato sauce can be put on top of rice or pasta and is super delicious all on its own!
INGREDIENTS
• 3-4 large zucchini, halved and seeds scooped out
• 1 medium onion, small dice
• 5-10 garlic cloves, minced
• 1 lb ground Italian sausage
• 2-3 sprigs of parsley, stems removed and finely chopped
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 2 tsp white wine vinegar
• 15 oz can petite diced tomatoes
• salt & fresh ground black pepper
• 1 tsp Italian seasoning
• ½ - 1 tsp crushed red pepper
• 2-3 cups shredded mozzarella cheese
• 2-3 tbsp finely grated Pecorino Romano cheese
• spray olive oil
• a few leaves fresh basil, chiffonade (for garnish)
DIRECTIONS
1. Preheat oven to 375F
2. In a large frying pan over medium heat add 1 tbsp oil. Crumble and brown sausage. After browned and well crumbled, removed from pan.
3. In the same pan add 1 tbsp olive oil and add onions. Cook for 2-3 minutes or until softened and beginning to brown. Add garlic. Cook for 1-2 minutes or until fragrant.
4. Add tomato paste and mix into softened onions and garlic. Cook for 1-2 minutes.
5. Add vinegar and canned diced tomatoes. Mix well and cook for 1-2 minutes.
6. Season sauce with salt, black pepper, Italian seasoning and crushed red pepper. Return cooked sausage to pan, add parsley, mix and remove from heat.
7. Lightly spray halved and scooped out zucchini and season lightly with salt. Place in preheated oven for 5-10 minutes.
8. Remove from oven and raise oven temperature to 400 F.
9. Carefully spoon sausage and tomato sauce into each zucchini, sprinkle with pecorino cheese and cover generously with mozzarella cheese. Spray lightly with oil and place in 400F oven for 20-25 minutes or until cheese is melted and lightly golden brown
10. Remove from oven and wait a few minutes until cool enough to handle and transfer to serving platter. Garnish with fresh basil and enjoy!
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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and occasionally making amazing dinners for my family and friends. I became a home chef after a long and successful career in sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to cook so you can lose weight and be healthy while eating delicious and tasty food with my easy-to-follow recipes, skills and tips! Let’s get cooking!
#chefange #stuffedzucchini #easyrecipes
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[@sylvia10101]

Looks so delicious!! Thank you 👍👍

[@veliaamparorivas3399]

So wonderful, thank you!

[@ChefAnge]

Thanks for watching!

[@helensanchez1322]

Thanks Chef. Was looking for another way to cook zucchini and this looks easy and tasty.

[@ChefAnge]

Thanks for watching Helen!

[@paulabelandosguzman1387]

I just made this for dinner and it was so delicious and tasty! Loved the paper towel technique.!!! With salad as side dish and we had the perfect monday night dinner. Thank you!

[@ChefAnge]

Thank you so much! Sounds delicious with a fresh salad!

[@TWMAC2011]

Made these, delish!! I shred cheese (and/or veggies) on the flexible cutting mats. Super easy to transfer, and clean.

[@ChefAnge]

Wonderful! Thanks!

[@brendasmith2194]

I made these and they were delicious...yum. Thank you for this good recipe.

[@ChefAnge]

Thanks so much for watching!

[@laurenonmoonlightdr]

I've been thinking of making stuffed zucchini and found your recipe. Making it tomorrow! Thanks!

[@ChefAnge]

It's so good! Enjoy!

[@Reinolds_Recipes]

Going to try this next weekend :) very tasty! Love your channel… I’m subscribed!!! 😀

[@ChefAnge]

A total wake and bake recipe!

[@georgep5006]

Congratulations Chef, your recepie looks delicious, it looks like something you would order at a fancy italian restaurant 👍

[@ChefAnge]

Thanks so much George! Amazing side dish for the upcoming holidays!

[@cynb.347]

Just discovered you looking for stuffed zuc recipes. I watched 4 before you and I must say I favor your recipe the best. My family complains I use too much garlic because I love lots. I was so happy when I saw all the garlic you use....😊....I love all chesses, one member would want feta too. I know this is good by the looks and the sound when your eating it....the crunch and the juiciness I hear. Thank you. You have a new subscriber this was so good...CHEERS!!!

[@ChefAnge]

Love getting comments like this! 🥰

[@cpgilliam7]

Yum!!!❤❤❤❤❤

[@ratlips4363]

Great idea especially now as, you say, it is zucchini season...thanks!

[@ChefAnge]

September is a great produce month here!

[@ruzztrustan8461]

Wow!

[@ChefAnge]

Super wow! Thanks!

[@brucemacdonald1847]

That looks so good. Definitely going to add this to my low carb meal schedule. Could the scooped out zucchini be added to the sauce?

[@ChefAnge]

I think so but might get a little watery. Try it out and let me know!

[@crazywomancreek1]

You should see the look on my face as you pulled it outta the oven AS I PREPARE TO MAKE THIS NOW!!!!!!

[@kimlalajo]

Looks delicious, Chef Ange! Definitely a dish I will try. I gotta say, when you were cutting your bites and the smoke was rolling up out of that steaming hot melted cheese, I was yelling, "OH NO DON"T DO IT", like I was watching a horror movie!! LOL My husband even asked what was wrong with me. 😂

[@ChefAnge]

Hahaha! I do burn my mouth quite often but didn’t that time! I appreciate your concern and thanks so much for watching!

[@ceecee7879]

Boats Beats Battlestar Galatica 😋🤤

[@ChefAnge]

🤣🤣🤣

[@immortalwerewolf5129]

Great video but like most no information on oven temperature lol, looks good hope to try this soon

[@ChefAnge]

All of the details are in the description

[@immortalwerewolf5129]

O I found it thank you sir

[@user-ei8eb1cv5m]

I just found this recipe while I was looking for a recipe to use up zucchini. Can it be frozen? My hubby is not vegetarian (I will substitute veggie crumbles for meat) and I can't eat all the zucchini I have all in one go.

[@dm9022]

Instead of paper towels I use thin flexible cutting board (amazon) I originally got to make Parnells on it … it’s bpa free…

[@LeLo-dg4iy]

wonder if I could use ground chicken ... I dont have any ground sausage

[@ChefAnge]

Definitely

[@radegast1985]

20-25 minutes but what temperature?

[@ChefAnge]

375-400F. It’s in the description

[@radegast1985]

@@ChefAnge my apologies. Thank you.

[@ChefAnge]

@@radegast1985 all good! Thanks for your comment and for watching!

[@jeannartker3616]

375. In the description

[@mikedee2412]

why cant I save this recipe???

[@ChefAnge]

🤷🏻‍♂️

[@Franklin-pc3xd]

He forgot the mushrooms and, of course, the anchovies.

[@ChefAnge]

Don’t tempt me with a good time!

[@gotti5472]

Yucks. 99

[@tootsmclean2391]

Instead of paper towels I use wax paper

[@martinbaird1406]

I would think a cook would know that that a zucchini is a fruit

[@ChefAnge]

In the supermarket it’s with the Vegetables