Chicken Sausage-Stuffed Zucchini Boats
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Chicken Sausage-Stuffed Zucchini Boats

Chicken Sausage-Stuffed Zucchini Boats

with Couscous, Tomato, and Basil

Send your taste buds on a flavorful cruise with this delightful dish. Hollowed-out zucchini “boats” are filled with savory couscous that’s studded with bites of Tuscan-spiced chicken sausage. They’re then blanketed in a layer of Monterey Jack and baked to turn things nice and melty. Once they emerge from the oven, the boats are topped with a spoonful of marinated tomatoes and freshly torn Thai basil. Don’t forget to share all that deliciousness with your first mate!

Family Friendly

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time


serving amount

1 unit


9 ounce

Italian Chicken Sausage

1 tablespoon

Tuscan Heat Spice

¾ cup

Israeli Couscous

(Contains Wheat)

1.5 ounce

Tomato Paste

1 unit

Roma Tomato

½ ounce

Thai Basil

¼ cup

Monterey Jack Cheese

(Contains Milk)

Not included in your delivery

4 teaspoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)2678 kJ
Calories640 kcal
Fat27 g
Saturated Fat8 g
Carbohydrate58 g
Sugar10 g
Dietary Fiber5 g
Protein35 g
Cholesterol130 mg
Sodium1190 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Pan
Small Bowl


Prep and Roast Zucchini

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Trim and halve zucchini lengthwise; scoop out and discard seeds. Rub all over with a drizzle of olive oil, season with salt and pepper. Arrange cut sides down on a baking sheet. Roast on top rack until browned and tender, 15-20 minutes.

Start Sausage

Meanwhile, heat a drizzle of olive oil in a large, preferably oven-safe, pan over medium-high heat. Add sausage and Tuscan Heat Spice. Cook, breaking up meat into pieces, until browned all over, 4-5 minutes (the sausage will finish cooking in the next step).

Cook Couscous

Stir couscous, tomato paste, 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.

Make Topping

Meanwhile, dice tomato. Pick basil 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.

Stuff Zucchini

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 cheese. Return to top rack until cheese has melted, 1-2 minutes.


Top stuffed zucchini with tomatobasil mixture. Serve straight from the skillet or divide between plates.