---
title: "Chicken Sausage-Stuffed Zucchini Boats"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chicken-sausage-stuffed-zucchini-boats-5d1b9e1e49fa43001600ccc9
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Wheat
  - Milk
tags:
  - Kid Friendly
rating: 4.5
rating_count: 4200
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: "Many loved the delicious blend of spices, though some found it too spicy; adjusting the Tuscan Heat spice to taste is recommended."
  - theme: Ease of prep
    text: "Customers appreciated the simple one-pan cooking method, finding it quick and easy to prepare."
nutrition:
  calories: 640
  protein: 35
  fat: 27
  saturated fat: 8
  carbohydrates: 58
  sugar: 10
  fiber: 5
  cholesterol: 130
  sodium: 1190
image: "https://images.recipes.furrysalamander.com/Chicken%20Recipes/Chicken%20Sausage/chicken-sausage-stuffed-zucchini-boats.avif"
---

![Step 1](step-1.jpg)
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Trim and halve @zucchini{2%unit} lengthwise; scoop out and discard seeds. Rub all over with a drizzle of @olive oil{5%tsp}, season with @salt{} and @pepper{}. Arrange cut sides down on a #baking sheet{}. Roast on top rack until browned and tender, ~{15-20%minutes}.

![Step 2](step-2.jpg)
Meanwhile, heat a drizzle of olive oil in a #large pan{} over medium-high heat. Add @Italian chicken sausage{18%oz} and @Tuscan Heat Spice{1%tbsp}. Cook, breaking up meat into pieces, until browned all over, ~{4-5%minutes} (the sausage will finish cooking in the next step).

![Step 3](step-3.jpg)
Stir @Israeli couscous{1.5%cup}, @tomato paste{3%oz}, and 1½ cups water (2½ cups for 4 servings) into pan until combined. Bring to a simmer and cook until mixture has thickened, couscous is tender, and sausage is cooked through, ~{6-8%minutes}. (TIP: If pan seems dry, add a splash of water.) Season generously with salt and pepper. Turn off heat.

![Step 4](step-4.jpg)
Meanwhile, dice @Roma tomato{1%unit}. Pick @Thai basil{1%oz} leaves from stems; discard stems and roughly chop leaves. In a #small bowl{}, combine tomato, half the basil, and a large drizzle of olive oil. Season with salt and pepper. Stir remaining basil into couscous mixture.

![Step 5](step-5.jpg)
Remove zucchini from oven. Flip cut-sides-up, then stuff with as much couscous mixture as will fit. Nestle on top of remaining couscous mixture in pan. (TIP: If pan is not ovenproof, transfer everything to a baking dish at this point.) Sprinkle stuffed zucchini with @Monterey Jack cheese{½%cup}. Return to top rack until cheese has melted, ~{1-2%minutes}.

![Step 6](step-6.jpg)
Top stuffed zucchini with tomatobasil mixture. Serve straight from the skillet or divide between plates.