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Zucchini Boats stuffed w/ Sausage and Cous-Cous Recipe
by Denise Sherin

Zucchini Boats stuffed w/ Sausage and Cous-Cous

Zucchini Boats are great! You can stuff them any way you like. We have stuffed them so many different ways but this one is a favorite... with this recipe we have also added chopped kalamata olives, diced hot ham, sun-dried tomatoes and feta. It depends what we have in at the time. Add in any combination of your favorites! I blanch the zucchini shells for 2-3 mins if they are large.

Rating: 5/5
Avg. 5/5 3 votes
Prep time: United States American
Cook time: Servings: 4

Goes Well With: a crisp green salad, crusty garlic bread


  • 4-5 medium Zucchini
  • 1 - lb ground sausage (spicy or Italian)
  • 1 box Parmesan Cous-cous - prepared as directed
  • 1 - large onion, chopped
  • 1 - 7 oz jar roasted red peppers, drained and chopped
  • 4-5 cloves of garlic, chopped
  • salt, pepper, oregano or Greek spice blend, to taste
  • 1-1 1/2 cups Mozzarella, Provolone or feta, shredded or crumbled


  1. Preheat oven 375
  2. Saute sausage and onion in lg pot
  3. Cook cous-cous according to the package directions, set aside
  4. Halve the zucchini, carefully cut and scoop out the center pulp.
  5. Dice the pulp and add to the sausage, diced the red peppers and garlic, add to the sausage saute.
  6. Add salt,pepper and oregano to taste.
  7. Fluff cous-cous and add to saute pot. Mix well.
  8. Stuff shells, mounding on top. Sprinkle with cheese and bake 25-30 mins covered tightly with foil.