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 delicious for the whole family!
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.
How to Make these Zucchini Stuffed with Sausage Ragu and Cheese:
For this recipe, you will need:
3 medium size zucchini, hollowed out
2 sausage links
1 onion plus 2 garlic cloves
some dried oregano and fresh basil
Then you will need some fresh marinara sauce on hand. This is essential to have if you want to make this dish in less than 30 minutes. So make some sauce beforehand, or use any leftover tomato sauce with this recipe. You only need one cup.
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 stuff these prepared zucchinis. Once I stuffed each zucchini, I topped each one with grated cheese and shredded mozzarella and bake in a casserole dish for 25 to 30 minutes.
The result is truly amazing. This rich-tasting meaty sauce on top of a green vegetable. It’s 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 marinara sauce already made and ready to use. It helps cut the preparation time in half.
Try these Zucchini Stuffed with Sausage Ragu and Cheese….you are going to love’em!
*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
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, loaves of bread, 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 are 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 the oven. Transfer to a serving platter and serve.
Serves 3 to 4 (about 2 boats per person)
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