Casseroles/ Gluten Free Recipes/ One Dish Meals

Zucchini Stuffed with Sausage Ragu and Cheese

Zucchini is hollowed out and stuffed with a thick sausage ragu and topped with Parmesan and shredded mozzarella cheese then baked until golden brown.  YUM!  There is something very satisfying about this dish: maybe it’s all the components that go into the ragu that makes the zucchini tastes rich and hearty. This recipe is super easy to make and bake!

Sausage ragu may sound like it’s a lot of work, but trust me, it’s not!
You don’t need a lot of ingredients nor a lot of time to make sausage ragu, a rich and savory sauce.

I made these stuffed zucchini boats with only 2 sausage links, 1 onion, 2 garlic cloves, some dried oregano, fresh basil and white wine!  Next, fresh marinara sauce is added in, and the ragu simmers for a few minutes more. Then the zucchini is stuffed and baked for 25 to 30 minutes.

The result is a rich tasting meaty sauce on a green vegetable as the base, almost like eating a delicious sausage pizza but without the crust.

These zucchini boats were so good and very satisfying, my family didn’t need anything else except a mixed green salad to go with it.  Perfect for a No-Carbs meal!

The other day we posted Mom’s Quick Marinara Sauce and knew I would be using it for this recipe.
It’s very helpful to have some marinara sauce already made in your fridge to cut the preparation time in half.

Try these Zucchini Stuffed with Sausage Ragu and Cheese….you are going to love’em!  Enjoy!!

Zucchini Stuffed with Sausage Ragu and Cheese

  • 3 medium zucchini (or 4 small ones)
  • 1 Tbsp. olive oil
  • 1 onion- chopped
  • 2 garlic cloves – diced
  • 2 sweet sausage links (casings removed)
  • 1/8 tsp. dried oregano
  • 1/8 tsp. salt
  • pinch of red pepper flakes
  • 1/2 cup white wine, or prosecco
  • bunch of fresh chopped basil
  • 3/4 cup Mom’s Quick Marinara Sauce
  • 3 Tbsp. grated Parmesan cheese
  • 1 cup shredded mozzarella
Preheat oven to 350 degrees.

Slice zucchini lengthwise.  Using a small knife to scoop out the flesh from the center and place onto a baking dish and set aside.  You can reserve the flesh of the zucchini to use in soups, breads, or muffins.

In a medium size non-stick skillet, heat olive oil and add the onions and garlic, and saute for about 3 minutes until the onions is softened and translucent.

Add the sausage, oregano, salt and red pepper flakes to the onions mixture and cook the sausage until it’s fully cooked, breaking up into small pieces using a wooden spoon.

Pour in the white wine and add the fresh basil. Simmer on low heat for another 2 minutes,until the wine is infused into the sausage mixture. Stir in the marinara sauce and turn off the heat.

Spoon the sausage ragu into each zucchini. Scatter on top with grated Parmesan cheese and then with shredded mozzarella.

Bake for 25 to 30 minutes.  Remove from oven. Transfer to a serving platter and serve.

Serves 3 to 4  (about 2 boats per person)

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11 Comments

  • Reply
    Tricia Buice
    February 6, 2017 at 9:47 pm

    I'm saving this recipe for our summer zucchini! Brilliant, beautiful and it sounds super easy too. Thanks!

    • Reply
      annaliz
      February 7, 2017 at 1:27 am

      Thank you Tricia! We love eating zucchini all year long! Have a great week!

  • Reply
    All That I'm Eating
    February 7, 2017 at 1:56 pm

    Sausage ragu is so good isn't it! I made some for the first time the other day. I will have to remember this recipe for the summer months!

    • Reply
      annaliz
      February 7, 2017 at 11:20 pm

      Thank you ! Let us know how our recipe turns out for you, we would to know!!

    • Reply
      annaliz
      February 7, 2017 at 11:33 pm

      And, welcome To our blog! It's so nice to meet you!

  • Reply
    SavoringTime in the Kitchen
    February 7, 2017 at 2:10 pm

    Like Tricia, I'm saving this in my summer recipe file to try with home grown zucchini but it would taste wonderful any time of year! What a great idea!

    • Reply
      annaliz
      February 7, 2017 at 11:25 pm

      Thank you Sue! Zucchini is our favorite vegetable, we don't mind cooking during the winter months.

  • Reply
    Cheri Savory Spoon
    February 7, 2017 at 10:53 pm

    love meals like this, delicious, filling and no carbs!

    • Reply
      annaliz
      February 7, 2017 at 11:26 pm

      Thanks Cheri! Best part about this recipe is no carbs-:)

  • Reply
    best electric griddle
    February 8, 2017 at 9:30 am

    Owww looks very testy. I hope my family will love this.

    • Reply
      annaliz
      February 8, 2017 at 10:45 am

      Thank you ! Hope you'll enjoy!

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