Stuffed Zucchini Sausage Boats

Zucchini sausage boats are an easy meal to put together quickly and we have several variations that we make regularly. The kids actually enjoy helping make them and they can be easily customized to your tastes by changing the spices.

Zucchini filled with bell pepper, onion, and sausage, and topped with melted cheese. They’re a great meal on-the-go and also re-heat well (we wrap in foil and store in the fridge until use), especially when re-heated in the oven. I’ve even made these ahead to serve for breakfast on busy mornings.

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5 from 2 votes

Stuffed Sausage Boats Recipe

An easy and fun dinner of zucchini with a meat stuffing. My kids love helping make these and I love that they are an easy and healthy meal idea!

Course Main

Cuisine American

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 8 zucchini boats

Calories 219kcal

Author Katie Wells

Ingredients

• 1 lb ground sausage or ground beef
• 4 medium zucchini
• 2 TBSP coconut oil
• 1 onion
• 1 bell pepper
• ¼ cup roasted red peppers chopped (optional)
• 2 eggs
• ½ tsp  garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ½ tsp  black pepper
• ½ tsp  basil
• ½ tsp  thyme
• ½ cup shredded cheese or sour cream

Instructions

• Preheat oven to 375°F.
• Wash zucchini and put into a large pot of water. Do not peel, cut, or remove ends.
• Bring to a boil and boil for about 10 minutes until somewhat tender.
• While the zucchini is boiling, dice the onion and bell pepper. 
• Heat the oil in a large skillet and saute onion and bell pepper for about 5 minutes.
• Add the ground meat and cook until browned, then remove from heat.
• Once the zucchini are cooked, cut in half lengthwise and scoop out the seeds. Do not discard the seeds, but add them to the meat and veggie mixture. 
• Place the zucchini on large baking sheet.
• Add the roasted red peppers and the eggs to the somewhat cooled meat mixture and stir well.
• Evenly divide the meat mixture among the zucchini boats.
• Top each with the shredded cheese if desired.
• Bake for 25-30 minutes or until well heated and cheese starts to bubble. Enjoy!

Notes

Make extra and wrap them up to be reheated for breakfast or lunch on-the-go.

Nutrition

Serving: 1zucchini boat | Calories: 219kcal | Carbohydrates: 3g | Protein: 17.8g | Fat: 14.9g | Saturated Fat: 7.9g | Cholesterol: 96mg | Sodium: 449mg | Fiber: 0.7g | Sugar: 1.2g

Do you have any recipes that you like enough to eat the leftovers for breakfast? Share below!