Zucchini Stuffed with Sausage Ragu

Zucchini Stuffed with Sausage Ragu and Cheese by 2sistersrecipes.com

These Zucchini Stuffed with Sausage Ragu and Cheese are perfect for keto and gluten-free diets. Zucchini boats are zucchini hollowed out, stuffed with a thick sausage ragu, and topped with cheese and shredded mozzarella. Then they are baked until golden brown. So YUMMY!  Zucchini stuffed with sausage ragu will make a satisfying, low-carb, and delicious meal!

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 this sausage ragu, a rich and savory sauce.

Zucchini Stuffed with Sausage Ragu and Cheese by 2sistersrecipes.com

NOTES and TIPS for Sausage Ragu!

  • It’s very helpful to have marinara tomato sauce already made and ready to use, because it will cut the prep time in half, making this dish ready in less than 30 minutes. 
  • Once the sausages are crumbled and sauteed with onions and garlic for a few minutes, the sauce is added in and simmered for a few minutes more.   

 

 

Now this rich and hearty sausage ragu is ready to fill each hollowed out zucchini.  Once these are stuffed,  then each one is topped with grated cheese and shredded mozzarella and baked in a casserole dish for 25 to 30 minutes.

How to Make these Zucchini Stuffed with Sausage Ragu?

For this recipe, you will need the following ingredients:

  • 3 medium-size zucchini, hollowed out
  • 2 sweet Italian sausage links, crumbled
  • 1 onion, plus 2 garlic cloves
  • some dried oregano and fresh basil
  • white wine
  • tomato sauce
  • grated parmesan cheese
  • shredded mozzarella

 

 

The result is truly amazing.  This rich-tasting meaty sauce is savory in every bite. 

It’s almost like eating a delicious “sausage pizza” but without the crust.

These zucchini boats were so good and filling, that my family didn’t need anything else except a crisp green salad to go with it.  

Perfect!

(*Full Recipe Card Below!) 

Ingredients for 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
  • bunch of fresh chopped basil
  • 3/4 cup Mom’s Quick Marinara Sauce
  • 3 Tbsp. grated Parmesan cheese
  • 1 cup shredded mozzarella
 

Directions for Zucchini Stuffed with Sausage Ragu:

1. Preheat the oven to 350 degrees F (180C).

PREPARE THE ZUCCHINI:

2. Next, slice zucchini lengthwise.  Use a small knife or teaspoon to scoop out the flesh from the center and place it onto a baking dish and set it aside.

QUICK NOTE:  You can reserve the zucchini flesh to use in soups, or make zucchini bread, or lemon zucchini muffins.

Zucchini hollowed with a silver spoon. by 2sistersrecipes.com
 
 
 

PREPARE THE SAUSAGE FILLING:

3. 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 are softened translucent.

4. 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.

5. 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.

6. Stir in the marinara sauce and turn off the heat.

FILL EACH ZUCCHINI BOAT:

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

 

8. BAKE: for 25 to 30 minutes.  Remove from the oven. Transfer to a serving platter and serve. Serves: 3 to 4  (about 2 boats per person)

Questions and Answers…

1. Can we use jarred tomato sauce? Yes, but choose a good quality marinara sauce.

2. Can we stuff these zucchini boats with other meats? Yes! Try them with ground chicken, beef, or turkey. Be sure to fully cook the meat before stuffing the boats.

3. What else can we stuff zucchini with? If you prefer no meat, you can stuff them with sauteed veggies, healthy grains, and rice.

4. Can we top them with other cheeses? Absolutely! Top them with pecorino or with a combo of grated cheeses for additional flavor.

5. Can we grill them? You may put zucchini boats on the grill, but you will need to keep an eye on them and grill only for a few minutes until they soften and the cheese is melted on top.

6. Instead of baking in the oven, can we use the Air Fryer? Yes, it’s possible to air-fry these zucchini boats, just follow the directions on your air-fryer appliance.

These Zucchini Stuffed with Sausage Ragu and Cheese are easy to make, delicious tasting, and satisfying. Try them.

You’re going to love’em!

… and Enjoy!!

  … Thanks for Pinning!

Zucchini Stuffed with Sausage Ragu and Cheese by 2sistersrecipes.com

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Yield: 3 to 4 servings

Zucchini Stuffed with Sausage Ragu and Cheese

Zucchini Stuffed with Sausage Ragu and Cheese by 2sistersrecipes.com

Zucchini Stuffed with Sausage Ragu and Cheese are baked into these delicious, filling, keto zucchini boats. So YUMMY! A satisfying meal, these zucchini stuffed with sausage ragu will make an easy dinner for everyone to enjoy!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 3 medium zucchini (or 4 small ones)
  • 1 Tbsp. olive oil
  • 1 onion- chopped
  • 2 garlic cloves - diced
  • 2 sweet sausage links (casings removed)h
  • 1/8 tsp. dried oregano
  • 1/8 tsp. salt
  • pinch of red pepper flakes
  • 1/2 cup white wine
  • bunch of fresh chopped basil
  • 3/4 cup of marinara tomato sauce
  • 3 Tbsp. grated parmesan cheese
  • 1 cup shredded mozzarella

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Slice zucchini lengthwise. Use a small knife or teaspoon to scoop out the flesh from the center and place it onto a baking dish and set it aside. You can reserve the flesh of the zucchini to use in soups, loaves of bread, or muffins.
  3. 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 are softened and translucent.
  4. 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.
  5. 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.
  6. Spoon the sausage ragu into each zucchini. Scatter on top with grated Parmesan cheese and then with shredded mozzarella.
  7. Bake for 25 to 30 minutes, uncovered. Remove from the oven. Transfer to a serving platter and serve.
  8. Serves 3 to 4 (about 2 boats per person)

Nutrition Information:

Yield:

3 to 4 servings

Serving Size:

2 zucchini boats

Amount Per Serving: Calories: 327Total Fat: 18.9gCarbohydrates: 13.6gFiber: 3.7gSugar: 8.2gProtein: 12g

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Happy Cooking! 🙂

Thanks for stopping by!

xo anna and liz

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