Zucchini Stuffed with Sausage Ragu and Cheese. Zucchini is hollowed out and stuffed with a thick sausage ragu and topped with Parmesan cheese and shredded mozzarella then baked until golden brown. So YUMMY! A satisfying meal, Zucchini Stuffed with Sausage Ragu and Cheese is super delicious and easy to make.
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, I added some fresh marinara sauce and allowed the ragu to simmer for a few minutes more, creating a rich and hearty sauce ready to stuff the prepared zucchini. Once I stuffed the zucchini, I topped each one with grated cheese and shredded mozzarella and baked in a casserole dish 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 and Gluten-Free 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
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)