Zucchini is plentiful right now, and it’s a great base for a quick, healthy, and satisfying dinner. Feel free to add other vegetables you may have on hand. Zucchini is very versatile and pairs well with lots of different vegetables. This recipe serves 4 but can easily be scaled up or down.
Ingredients
- 4 medium-sized zucchini
- 12 oz Italian-style chicken sausage, casings removed
- 1 tbsp olive oil
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cups chopped spinach or kale
- 2 cloves garlic, minced
- 1 cup mushrooms, chopped
- 1 cup marinara sauce
- ½ cup shredded mozzarella
- 2 tbsp grated Parmesan
- 1 tsp Italian seasoning
Instructions
- Heat oven to 400°F (205°C).
- Slice zucchini lengthwise and scoop out the centers, leaving a ¼-inch shell. Chop the scooped flesh.
- Arrange zucchini shells in a baking dish and lightly spray or brush with olive oil. Set aside.
- Brown the sausage in a skillet. Stir in the reserved chopped zucchini, spinach or kale, onion, pepper, mushrooms, and garlic. Cook over medium heat, stirring frequently, for 5 minutes, or until the vegetables are tender.
- Stir in marinara and Italian seasoning and simmer gently for 5 minutes.
- Spoon the sausage mixture into prepared zucchini boats.
- Sprinkle the mozzarella and Parmesan on top.
- Bake 20–25 minutes, until bubbly and golden.
This article first appeared in the June 2026 edition of the HealthPerks newsletter.
