---
title: "Chicken Sausage-Stuffed Zucchini Boats"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chicken-sausage-stuffed-zucchini-boats-5d1b9e1e49fa43001600ccc9
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens: [Wheat, Milk]
tags: [Kid Friendly, Quick, High Protein, Comfort Food, One Pan]
rating: 4.5
rating_count: 4200
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Loved the spice blend; adjust Tuscan Heat to taste if too spicy.
  - theme: Ease of prep
    text: Simple one-pan method praised for being quick and easy.
image: "https://images.recipes.furrysalamander.com/chicken-sausage-stuffed-zucchini-boats.avif"
---
@zucchini{2%medium}
@italian chicken sausage{2%links}
@Tuscan Heat Spice{1%packet}
@israeli couscous{1%cup}
@tomato paste{1%tbsp}
@roma tomato{1%medium}
@thai basil{1%small bunch}
@Monterey Jack Cheese{1%cup}
@olive oil{1%tbsp}

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%minutes}.

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

Stir couscous, tomato paste, and 1½ cups water into pan until combined. Bring to a simmer and cook until mixture has thickened, couscous is tender, and sausage is cooked through ~{6%minutes}. If pan seems dry, add a splash of water. Season generously with salt and pepper. Turn off heat.

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.

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. 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%minute}.

Top stuffed zucchini with tomato-basil mixture. Serve straight from the skillet or divide between plates.