Italian Sausage Stuffed Zucchini Boats
- 4 medium zucchini
- 1 pound ground Italian sausage
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 (24 ounce) jar marinara sauce, divided
- 8 ounces shredded Italian blend cheese
- 3 tablespoons seasoned or plain breadcrumbs
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground coriander (optional)
- 1/4 teaspoon ground nutmeg (optional)
- Preheat the oven to 400 degrees F (200 degrees C). Cut each zucchini in half lengthwise. Use a measuring spoon or melon baller to scoop out the center of each half, leaving a 1/4 -inch border. Set aside zucchini and chop flesh and set aside.
- Heat a large deep skillet over medium-high heat. Add sausage and cook until browned and crumbled. Add onion and cook, stirring constantly, until it begins to soften. Add garlic and reserved chopped zucchini flesh and cook until onions are softened, 2 to 3 minutes. Add 1 1/2 cups marinara and stir to combine. Bring mixture to a simmer, reduce heat slightly and cook 5 minutes to slightly thicken. Remove from heat and stir in 1 cup cheese and bread crumbs.
- Fill each prepared zucchini half with sausage mixture and place in a 9×13-inch baking dish.
- Add 1/2 cup water to remaining sauce in the marinara jar. Add cinnamon, coriander, and nutmeg if desired. Cover and shake gently to combine and pour sauce around stuffed zucchini. Top with remaining cheese.
- Bake in the preheated oven until heated through, browned and bubbly, and zucchini is tender, about 20 minutes.
