Zucchini boat stuffed with sausage and chili

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Zucchini boat with sausage is a great weekend meal that pulls together quickly. We have some variations that we do regularly and the kids love to help make them. It’s an easy way to help my child get nutrition they need with a meal the whole family loves.

Thuyen zucchini

They’re naturally gluten-free, low-carb, and keto-friendly. And who doesn’t love a warm, cheese-based main dish? However, if your family doesn’t have dairy, then cheese can easily be overlooked.

This stuffed zucchini recipe is frequently included in our weekly meal plans because they are so easy to make and so versatile. The zucchini is grated to make room for fillings such as bell peppers, sausages, and minced garlic.

I love how they are a great on-the-go meal and also reheat well. I’ll wrap them in foil and store them in the fridge until I’m ready to warm them up in the oven. You can wrap them in parchment first, then foil so they don’t cook with aluminum in the oven.

I’ve even made these before to cater for breakfast on busy mornings. The healthier way is to get a donut!

Variations of Zucchini Boat

You can easily customize them the way you want by changing the spices. You can make a flavorful version of lasagna with Italian seasoning, mozzarella, marinara or ketchup, and topped with parmesan cheese. Make a version of the taco with black beans, red bell pepper, ground turkey or beef, and taco seasoning.

Garnish it with red pepper seeds, oregano leaves, or drizzle fresh olive oil if you want. They make a great main course, but double as a side dish when needed.

Choose your Zucchini

While large zucchini is good for Pumpkin Bread, I prefer to use medium size here. The texture is slightly better in the formula. However, if the zucchini is too small, there won’t be enough room to stuff the top.

Looking for more Zucchini recipes?

Here are other ways to make use of any zucchini you may have!

Stuffed Zucchini Sausage Boat

Katie Wells

An easy and enjoyable dinner with zucchini stuffed with sausages and bell peppers. My kids love to help make these and I love that they are such an easy and healthy idea for a meal!

Preparation time 30 minute

Cooking time 30 minute

total time first hours

Course Main

Culinary American

Meal 8 Thuyen zucchini

Calories 267 kcal


  • Preheat oven to 375°F.

  • In a large saucepan, heat oil over medium to high heat.

  • Saute onion and bell pepper for about 5 minutes.

  • Add the minced sausages to the pan and stir occasionally until cooked through.

  • Remove the pan from the heat and set it aside.

  • Cut the zucchini in half lengthwise. Use a paring knife and spatula to remove (and retain!) the seeds and center of the zucchini flesh, leaving a slotted zucchini with sides about ¼ inch thick.

  • Chop the zucchini centers you removed and add them to the meat and vegetable mixture in the pan.

  • Add the diced red pepper, eggs, herbs and spices to the pan and stir well.

  • Divide the meat mixture evenly among the zucchini halves and top with shredded cheese if desired.

  • Bake in baking dish or baking tray for 25-30 minutes or until heated through and cheese begins to foam.

  • Top with sour cream if desired and enjoy!


  • I love making extras and wrapping them up to reheat later for breakfast or lunch on the go.
  • Store leftovers in an airtight container.


Service: firstpumpkin boatCalories: 267kcalCarbohydrates: 6gProtein: 13gFat: 22gSaturated fat: 9gPolyunsaturated fats: 2gFat: 8gTrans fats: 0.1gCholesterol: eighty sevenmgSodium: 635mgPotassium: 482mgFiber: 2gStreet: 4gVitamin A: 838IUVitamin C: 40mgCalcium: 72mgIron: 2mg

What’s your favorite way to eat zucchini or summer squash? Share below!

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