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Slow Cooker Italian Sausage and Zucchini Boats

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Prep Time 25 minutes
Cook Time 7 hours
Total Time 7 hours 25 minutes
Servings: 4 servings
Calories: 589
Ingredients Method Notes

Ingredients
  

Main Components
  • 2 pounds Italian sausage (mild or hot, casings removed) Use fresh sausage if possible; pre-cooked works in a pinch but add it during the last 2 hours to prevent drying out.
  • 4 medium zucchini, halved lengthwise Scrape out the seeds with a spoon to prevent excess moisture, but leave the skins on for structure.
  • 1 large onion, finely diced Yellow or white onion works best; red onion adds a sharper bite.
  • 1 can (14.5 oz) crushed tomatoes San Marzano if you can find them; the acidity balances the richness of the sausage.
  • 2 cups chicken broth Low-sodium preferred so you can control the saltiness.
  • 1 cup fresh or frozen green beans Cut into 1-inch pieces; they hold their shape well in the slow cooker.
  • 1 cup fresh spinach Add this in the last 15 minutes of cooking to preserve color and nutrients.
  • 1 cup fresh mozzarella cheese, shredded Low-moisture mozzarella melts better and won't make the dish watery.
  • 1 cup parmesan cheese, freshly grated Pre-grated parmesan often contains anti-caking agents that can make it grainy.
  • 2 teaspoons dried oregano Fresh oregano is great, but dried is more convenient and holds up better during long cooking.
  • 1 teaspoon red pepper flakes Adjust based on how spicy you like your Italian sausage.
  • 2 tablespoons olive oil Use extra-virgin for finishing, regular for cooking.
  • 1 teaspoon salt Taste before adding more, since Italian sausage and parmesan are already salty.
  • 1 teaspoon black pepper, freshly ground Freshly ground makes a noticeable difference in flavor.

Method
 

Prep and Assemble
  1. Preheat your oven to 375°F (190°C) for later use if you want to broil the zucchini after cooking.
  2. Cut the zucchini in half lengthwise and scoop out the seeds and inner flesh with a spoon, leaving about 1/4 inch of flesh attached to the skin. This creates the 'boat' shape.
  3. Place the zucchini halves cut-side down in the slow cooker, leaving space around each one to prevent them from tipping over.
  4. In a medium bowl, combine the Italian sausage, diced onion, crushed tomatoes, chicken broth, green beans, oregano, red pepper flakes, salt, and black pepper. Mix well until the sausage is broken up and everything is evenly distributed.
  5. Pour the mixture evenly over the zucchini boats in the slow cooker, making sure to spoon some of the sauce into the hollowed-out centers of the zucchini.
  6. Cover with the lid and cook on low for 7 hours, or on high for 4 hours. The zucchini should be tender but still hold its shape.
Finish and Serve
  1. After cooking, carefully transfer the zucchini boats to a baking dish using a large spoon or spatula. If the boats have tilted, gently press them back upright.
  2. Sprinkle the shredded mozzarella and grated parmesan cheese evenly over the top of each zucchini boat, along with any remaining sauce from the slow cooker.
  3. Optional: Broil in the oven for 3-5 minutes until the cheese is melted and slightly golden. Watch closely to prevent burning.
  4. Let the zucchini boats rest for 5 minutes before serving to allow the filling to set slightly. Serve warm with crusty bread to soak up the flavorful sauce.

Notes

I always use a large, sturdy slow cooker pot and keep the zucchini boats upright by placing a small glass or ramekin inside each one to prevent them from tipping over while cooking. The key to keeping the zucchini from turning mushy is to leave the skins on and only remove them if they feel too tough after cooking. Add a splash of red wine vinegar right before serving to brighten the flavors, since the slow cooking process mellows the acidity of the tomatoes.