Pesto and Sausage Zucchini Boats

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  • 2 medium zucchini
  • 4 ounces reduced fat cream cheese, softened
  • 1/4 cup part skim mozzarella
  • 2 tablespoons prepared pesto
  • 2 precooked Italian chicken sausage links, chopped
  • 2 tablespoons grated Parmesan cheese


  1. Heat oven to 350 F.
  2. Cut off ends of zucchini and cut in half lengthwise.
  3. Using a spoon, take out the seeds of each half, leaving a little bit of the flesh, on each end to prevent the filling from running out.
  4. In a small bowl, mix together softened cream cheese, mozzarella, and pesto until well combined.
  5. Spread cheese mixture evenly into hollowed out zucchini.
  6. Place chicken sausage on top of cheese mixture and sprinkle with Parmesan cheese.
  7. Bake for 30-40 minutes or until zucchini is cooked and cheese is golden brown.