Chicken Sausage Zucchini Boats
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These super simple and delicious Chicken Sausage Zucchini Boats are a light, low carb dinner that’s great for busy weeknights. With a simple veggie and sausage filling flavored with garlic, sun dried tomatoes and Italian cheeses, these stuffed zucchini are a family fave!JUMP TO RECIPE
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Why not try my 5 Cheese Sausage and Spinach Lasagna, Sunday Sauce with Bracciole, Meatballs and Sausage, Red Pepper Cream Sauce, One Pot Sausage Artichoke Pasta Bake, or Cheese Tortellini with Roasted Tomato and Sausage Cream Sauce!
Easy and delicious Chicken Sausage Zucchini Boats
A summer staple in my house, stuffed zucchini boats are a light, delicious and easy way to use up all that summer squash. With a low carb filling that’s easy to customize to what you have on hand, these zucchini boats are a great weeknight meal to have in your repertoire.
My favorite way to cut zucchini boats? A melon baller!
While you can you a regular old spoon to scoop out the zucchini flesh to make these boats, my go-to tool is a melon baller. The melon baller makes the task of scooping the zucchini flesh super quick and easy, and helps minimize the risk of tearing the zucchini as you scoop.
Making the filling for the Chicken Sausage Zucchini Boats
Once you’ve got your zucchini cleaned and prepped, it’s time to make the filling. To make the filling, you will need:
- The reserved zucchini flesh.
- 3 spicy or sweet Italian chicken sausage links, removed from casing.
- Some shallot and garlic.
- Oil-packed sun dried tomatoes.
- Olive oil.
- Shredded Italian blend cheese.
- Grated Parmesan cheese.
- White wine, such as Pinot Grigio. Avoid overly sweet wines, such as Moscato.
- Salt and pepper, to taste.
- Cooking spray.
Once the ingredients are prepped, the filling comes together in about 15 minutes, all in one pan. You’ll sauté the veggies, brown the sausage, then add the aromatics and parmesan cheese.
Stuffing the zucchini boats
When the filling is ready you’ll evenly fill each “boat” with the chicken sausage mixture. The zucchini is spread into an even layer in a greased baking dish with a bit of white wine in the bottom of the pan. The white wine not only helps steam the zucchini, it also imparts flavor to the flesh!
Once you have all the zucchini stuffed, you’ll top each evenly with the shredded Italian blend cheese, and pop the dish into the preheated oven.
Baking the sausage zucchini boats
The zucchini boats bake in a preheated 375 degree oven for 30 to 35 minutes, until the the cheese is melted, and the zucchini is easily pierced with a fork.
Can I use another filling instead of chicken sausage?
I love Italian chicken sausage for these, because it’s light and flavorful. If you aren’t feeling chicken sausage, or don’t have it on hand, pork Italian sausage is also great for these, or even some ground pork or chicken. I’ve also used ground turkey sausage and had great results. If you aren’t a fan of spice, I’d recommend going with sweet Italian rather than spicy Italian, but you could also combine the 2!
When I’m feeling a low carb vibe, I love to serve these stuffed zucchini with a nice green salad, cauliflower rice, or even a side of ratatouille. For nights when I’d like to add a bit more heft, I’ll opt for a rice pilaf, some couscous, or even a nice garlic bread on the side.
Chicken Sausage Zucchini Boats
- 3 medium sized zucchini
- cooking spray
- 1/2 cup white wine, such as Pinot Grigio
- 1 tbsp olive oil
- 1 medium shallot, diced
- salt and pepper, to taste
- 3 spicy or sweet Italian chicken sausage links, removed from casing
- 1 tbsp garlic, minced
- 1 tbsp sun dried tomatoes in oil, roughly chopped
- 1/2 cup grated Parmesan cheese
- 1 cup shredded Italian blend cheese
- Preheat oven to 375 degrees. 2. Trim the ends off of the zucchini, and slice the zucchini in half lengthwise. Carefully scoop the flesh out, leaving a thin layer to help the zucchini hold its shape. I like to use a melon baller for this step, but if you don’t have one, you can also use a spoon. Just be gentle, as the zucchini will split if you apply too much pressure. 3. Once the flesh of the zucchini is removed, rough chop it into small pieces. 4. Spray a large lasagna pan or baking dish with cooking spray to coat, and add wine to the bottom of the pan. Layer the zucchini cut side up into the pan in an even layer. 5. Dice the shallot and roughly chop the sun dried tomatoes. 6. In a large deep frying pan or cast iron skillet, heat olive oil over medium heat. 7. Add the shallot and zucchini, and season with salt and pepper. Cook stirring occasionally for 8 to 10 minutes until softened. 8. Add the Italian sausage to the pan and cook, breaking up as you go, for 5-6 minutes until browned and cooked through. 9. Add the minced garlic and chopped sun dried tomatoes and cook for 1 minute, until just fragrant. 10. Turn off the heat and stir in the grated parmesan cheese until well incorporated. 11. Spoon the filling into the zucchini, and top with shredded Italian cheese. 12. Transfer to preheated oven and bake uncovered for 30-35 minutes, until cheese us melted and zucchini is easily pierced with a fork.
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Hi, I’m Sharon!
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