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Savory Grilled Zucchini Boats with Italian Sausage and Mozzarella

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These savory grilled zucchini boats are stuffed with crumbled Italian sausage and topped with melted mozzarella and Parmesan cheese, making a quick, easy, and flavorful meal perfect for grilling season.

Ingredients

Scale
  • 4 medium zucchini (firm and fresh)
  • 12 ounces Italian sausage (casing removed, spicy or sweet)
  • 1 cup shredded mozzarella cheese (about 100 grams)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • A handful fresh basil, chopped
  • 1 teaspoon Italian seasoning (oregano, thyme, rosemary blend)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1/4 cup grated Parmesan cheese (about 25 grams)

Instructions

  1. Wash and dry 4 medium zucchinis. Slice each lengthwise into halves, about 6-7 inches long. Using a spoon or melon baller, carefully scoop out the center flesh, leaving about a 1/4-inch thick shell. Set the scooped flesh aside.
  2. Preheat your grill or grill pan over medium-high heat (around 400°F). Clean and lightly oil the grates to prevent sticking.
  3. Heat 2 tablespoons olive oil in a skillet over medium heat. Add the Italian sausage and cook, breaking it up with a spatula until browned and cooked through, about 6-8 minutes.
  4. Add minced garlic and the reserved chopped zucchini flesh to the skillet. Stir and cook for another 3 minutes until fragrant and slightly softened.
  5. Stir in Italian seasoning, red pepper flakes (if using), salt, and pepper to taste. Remove from heat and mix in chopped fresh basil. Let cool slightly for 5 minutes.
  6. Brush zucchini shells with olive oil and season lightly with salt and pepper. Place them cut side down on the grill and cook for 3-4 minutes until grill marks appear and zucchini starts to soften.
  7. Flip zucchini boats cut side up. Spoon the sausage mixture evenly into each boat, packing lightly but not overflowing.
  8. Sprinkle shredded mozzarella evenly over the stuffed zucchini, then top with grated Parmesan cheese. Close the grill lid and cook for another 6-8 minutes until cheese is melted and bubbly and zucchini is tender.
  9. Remove zucchini boats from the grill and let rest for 3-5 minutes. Garnish with fresh basil leaves before serving.

Notes

Avoid overstuffing zucchini boats to prevent spilling. Prepping sausage filling ahead helps smooth grilling. Use fresh basil at the end for bright flavor. If no grill, bake at 400°F for 20-25 minutes until tender and cheese is bubbly. Use a sharp knife for neat zucchini shells. Ventilate kitchen well if grilling indoors.

Nutrition

Keywords: grilled zucchini boats, Italian sausage, mozzarella, easy dinner, summer grilling, low-carb, gluten-free

Find it online: https://lyrafeast.com/savory-grilled-zucchini-boats-with-italian-sausage-and-mozzarella-recipe-made-easy/