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Italian Zucchini Boats

  • Prep
    25 min
  • Total
    40 min
  • Servings

Italian Zucchini Boats


  • 4 medium-sized zucchini, stem cut off, halved lengthwise
  • 2 fresh links spicy Italian sausage
  • 5 mL (1 tsp) of olive oil
  • 60 mL (1/4 cup) of minced onion
  • 60 mL (1/4 cup) of diced carrot
  • 60 mL (1/4 cup) of diced celery
  • 2 mL (1/2 tsp) of dried oregano
  • 2 mL (1/2 tsp) of dried thyme
  • 150 mL (1 cup) of cooked white (cannellini) beans
  • 1 plum tomato, seeded and diced
  • 180 mL (3/4 cup) of grated Armstrong Garlic & Herb Cheese
  • Salt and pepper


  1. Preheat the oven to 200°F (400°C). Line a baking sheet with parchment paper.
  2. Using a small spoon, scoop out the pulp from the zucchini halves. Roughly chop the pulp and transfer to a mixing bowl. Place the zucchini, cut side up, on the prepared baking sheet.
  3. Remove the sausage meat from the casings. Heat the olive oil in a medium skillet set over medium heat. Add the sausage meat, onion, carrot, celery, oregano, and thyme. Cook, breaking the sausage with a wooden spoon, until the meat is fully cooked, about 6 minutes. Transfer the sausage mixture to the mixing bowl. Add the cannellini beans and the diced tomato. Stir to combine, then mix in 125 mL (1/2 cup) of the grated Armstrong Garlic & Herb Cheese.
  4. Season the zucchini halves with salt and pepper, then spoon in the sausage filling. Sprinkle with the remaining cheese. Bake for 15 minutes, or until the cheese is golden and the zucchini is tender.


  • Prep
    30 min (+1 hour refrigeration)
  • Total
    2 h 30 min

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