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Italian Zucchini Boats

 Italian Zucchini Boats
“You’ll enjoy these simple stuffed zucchinis with any meal,” assures Agnes Golian of Garfield Heights, Ohio.
2 ServingsPrep: 20 min. Bake: 25 min.


  • 2 small zucchini
  • 1 Johnsonville® Mild Italian Sausage Links link (4 ounces), casing removed
  • 1 tablespoon chopped onion
  • 1 tablespoon chopped celery
  • 1/4 cup salad croutons
  • 1/4 cup shredded part-skim mozzarella or Monterey Jack cheese, divided


  • Cut each zucchini in half lengthwise. Scoop out pulp, leaving a
  • 1/4-in. shell; set aside. Chop zucchini pulp; set aside.
  • Crumble sausage into a small skillet; add onion and celery. Cook over
  • medium heat until sausage is no longer pink; drain. Stir in the
  • croutons, 2 tablespoons cheese and zucchini pulp. Spoon into
  • zucchini shells.
  • Place in an ungreased baking dish; add 1/4 in. of water. Cover and
  • bake at 350° for 20 minutes. Uncover; sprinkle with remaining
  • cheese. Bake 5 minutes longer or until zucchini is tender. Yield: 2
  • servings.
Nutritional Facts: 2 zucchini halves (prepared with turkey Italian sausage and fat-free croutons) equals 174 calories, 8 g fat (3 g saturated fat), 39 mg cholesterol, 529 mg sodium, 11 g carbohydrate, 2 g fiber, 15 g protein.

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Italian Zucchini Boats (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.