Stuffed Zucchini Boats are delicious and easy to make with Italian Sausage, onions, garlic, and marinara under a generous blanket of mozzarella cheese baked until the cheese is melted and the zucchini is tender.
This is a tasty low-carb meal that everyone enjoys. Zucchini is an outstanding source of manganese, vitamin C, and dietary fiber, so you should give it a whirl if you have never tried it. Serve it up with a simple garden salad with a light vinaigrette and homemade strawberry lemonade, and you have the perfect meal.
How to Make Stuffed Zucchini Boats
First, brown the Italian Sausage in a large skillet over medium-high heat. When the Sausage is about two-thirds browned, add the onions and cook until the Sausage is browned and the onions are soft. Drain any excess grease from the sausage mixture. Reduce the heat to low, and the garlic and Italian seasoning. Cook for 1 minute while stirring constantly. Stir in the marinara and simmer while you prepare the zucchini for stuffing.
Cut the zucchini in half lengthwise and hollow out the center using a melon baller or metal spoon, leaving about a 1/4-1/2 inch of the flesh and skin on the sides and bottom. Do not peel, and do not precook. Sprinkle the zucchini with a healthy amount of freshly ground black pepper. Spoon the sausage mixture into the zucchini, and sprinkle with the mozzarella cheese and half the parsley.
Bake for about 25 minutes or until the zucchini is tender and the cheese is melted and lightly browned. Top with the remaining chopped fresh parsley, and for best results, serve promptly.
Helpful Recipe Tips
- Choose medium to large zucchini for this recipe. But not overgrown zucchini, as their skins can be pretty tough.
- You can use ground beef, ground pork, ground turkey, or Italian Sausage, as all are delicious.
- Use a melon baller or teaspoon to gently remove the flesh inside the zucchini reserving a 1/4-1/2 inch shell for the stuffing. This is why it is called a boat.
- Try different cheeses to suit your taste, like mozzarella, provel, provolone, ricotta, and Parmesan.
- Withhold the salt when it comes to seasoning the zucchini directly before baking. It will make the zucchini soggy. Season with salt when serving.
- Enjoy this recipe promptly while the stuffing is hot, the cheese is melted, and the zucchini is tender but not soggy.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at a low temp or in the microwave at reduced power.
- I do not recommend freezing this zucchini recipe.
Recipe Variations
- Taco Boats stuffed with taco-seasoned beef, chopped tomatoes, black beans, cilantro, and a Mexican cheese blend.
- Pizza Boats stuffed with marinara, mozzarella, Parmesan, oregano, and mini pepperoni.
- Enchilada Boats stuffed with shredded chicken, sweet onion, enchilada sauce, green chiles, tomatoes, sour cream, and cheddar cheese.
The possibilities for zucchini boats are endless.
More zucchini recipes
Stuffed Zucchini Boats
Ingredients
- 1 pound Italian sausage
- ½ cup onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 2 cups marinara sauce
- 4 medium zucchini
- Freshly ground black pepper
- 1 ½ cups mozzarella cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 350 degrees and spray a large baking dish with nonstick cooking spray to make cleanup easier.
- Brown the Italian sausage in a large skillet over medium-high heat. When the sausage is about two-thirds browned, add the onions and cook until the sausage is browned and the onions are soft. Drain any excess grease from the sausage mixture.
- Reduce the heat to low, and the garlic and Italian seasoning. Cook for 1 minute while stirring constantly. Stir in the marinara and simmer while you prepare the zucchini for stuffing.
- Cut the zucchini in half lengthwise and hollow out the center using a melon baller or metal spoon, leaving about a 1/4 inch of the flesh and skin on the sides and bottom. Do not peel, and do not precook.
- Sprinkle the zucchini with a healthy amount of freshly ground black pepper. Spoon the sausage mixture into the zucchini, and sprinkle with the mozzarella cheese and half the parsley.
- Bake for 25 minutes or until the zucchini is tender and the cheese is melted and lightly browned. Top with the remaining chopped fresh parsley, and for best results, serve promptly.
Notes
- Choose medium to large zucchini for this recipe. But not overgrown zucchini, as their skins can be pretty tough.
- You can use ground beef, ground pork, ground turkey, or Italian Sausage, as all are delicious.
- Use a melon baller or teaspoon to gently remove the flesh inside the zucchini reserving a 1/4-1/2 inch shell for the stuffing. This is why it is called a boat.
- Try different cheeses to suit your taste, like mozzarella, provel, provolone, ricotta, and Parmesan.
- Withhold the salt when it comes to seasoning the zucchini directly before baking. It will make the zucchini soggy. Season with salt when serving.
- Enjoy this recipe promptly while the stuffing is hot, the cheese is melted, and the zucchini is tender but not soggy.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at a low temp or in the microwave at reduced power.
- I do not recommend freezing this zucchini recipe.
Nutrition
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Mike
Excellent! Always looking for zucchini recipes this time of year and this was a winner. The family loved it. Thank You.
Beth Pierce
The pleasure is all mine, Mike!
Beverly shaw
I made these zucchini boats and used 1 lb ground beef and 1 pound Italian sausage. Added extra Italian Seasoning. and oregano.. cooked it all together with fresh garlic and onions and squash flesh. Drained off grease and filled boats. Topped with motzerilla cheese and covered with foil for about 30 minutes then removed foil and baked another 10 minutes. It’s ready to eat when the cheese is melted. Enjoy and serve while still warm. Yummy yum.
Sandra
Everyone at my house loved this! A new favorite for my family! And definitely a must whenever we have zucchinis!
Zadie
Because of the step-by-step directions it was so easy to cook! We loved it. Thank you so much for sharing!
Erin
Great zucchini boat recipe. They were absolutely delicious and now my family wants me to make them again. With all the zucchini I have in my garden that will not be a problem.
Rosey
Oh man, they’re soo good. My DIL made me my first zucchini boat and I’ve been in love ever since.
Marysa
I love zucchini and your recipe sounds so flavorful. Great way to use zucchini in the summertime! The filling looks so tasty!
Zab Zaria
I’m sure my son will enjoy this recipe! It’s a recipe I’m definitely going to save and try.
Paula Richie
Stuffed Zucchini Boats are a flavorful low-carb option that’s easy to make. With Italian Sausage, onions, garlic—YUMMY!
Tammy
I love making zucchini boats! It’s a perfect summertime meal with the garden veggies too. These were absolutely fantastic!
Nadalie
I love these stuffed zucchini boats! I added a little more cheese. We just love cheese. Thanks for the recipe.
Yeah Lifestyle
These stuffed zucchini boasts are delicious. I love how tasty they are with all of the other ingredients added to them.
Samantha Donnelly
These sound different to what I would normally serve, but would also work well with a variety of other options
Celebrate Woman Today
Zucchini boats are some of my favorites. Very filling and tasteful.
Becky
Oh this comes at the ideal time! We grow zucchini in our garden and I can’t think of enough ways to cook it. This looks so nice, I’ll be making it soon!
Robbie
Am going to make this week. Will let you know how it turns out
Beth Pierce
Thanks, Robbie! Enjoy!