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These Italian-style Stuffed Zucchini Boats are filled with sausage, marinara, and melty mozzarella. Kids love them because they taste like pizza! And you’re going to love them too because they’re a low carb dinner that helps you use up your zucchini harvest.
A Summer Tradition for Using Up Zucchini!
Every summer, I’m bound to make a loaf of Zucchini Bread (or Blueberry Zucchini Bread!) and this recipe for Zucchini Boats when I want something a little more savory—and a bit lighter in the carb department. They’re always a hit, even with veggie skeptics!
My Tips for the Best Zucchini Boats
Stuffed zucchini boats are easy-peasy, but I have some additional tips to make them even easier for a busy weeknight and pointers for making them perfect!
- Save the huge zucchini for Zucchini Muffins. This is a recipe where you’ll want to use medium zucchini. Small zucchini doesn’t hold enough filling and large zucchini is hard to fit into a pan. I’ve also found that bigger zucchini has a stronger flavor that my kids don’t really like.
- Cook the stuffing until it’s no longer liquid-y. The amount of time the filling needs to cook can vary depending on the sauce you use. You want all the liquid to be absorbed before you take it off of the heat and spoon it into the zucchini since the zucchini will release some liquid as it cooks.
- Cover for softer stuffed zucchini boats. As written, this recipe will give you tender-crisp zucchini shells. But if you prefer them more on the tender side, cover the pan with foil. This will steam the zucchini, making it softer.
- Get a head start. Assemble these zucchini boats the night before so you can pop them in the oven for dinner the next day!
Variation Idea
You can easily change up the type of meat in this recipe. I love using ground sausage, but ground chicken, ground beef, or ground turkey would work too.
What to Serve With Zucchini Boats
To make stuffed zucchini a meal, I like pairing this recipe with a summery salad like my Fresh Corn Salad, Tomato Salad, or this Summer Pasta Salad. You can also serve them with a simple side like Homemade Garlic Bread or Instant Pot Green Beans.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days.
I recommend reheating zucchini boats in an oven at 350º for about 10 to 15 minutes (depending on the size and shape of the zucchini). You can microwave them instead if you’re in a time crunch.
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Stuffed Zucchini Boats With Sausage
Ingredients
- 4 medium zucchini
- ½ teaspoon dried Italian seasoning
- salt and pepper to taste
- 2 teaspoons olive oil
- 1 pound ground Italian sausage
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1 tablespoon chopped parsley
- cooking spray
Instructions
- Preheat the oven to 400 degrees F. Coat a large rectangular baking with with cooking spray.
- Cut the zucchini in half lengthwise, then trim off the stem ends. Use a spoon to carefully scoop the flesh out of the zucchinis.
- Sprinkle the Italian seasoning, salt and pepper over the zucchini shells. Arrange the zucchini in the baking dish.
- Heat the olive oil in a large pan over medium high heat. Add the sausage and cook for 4-5 minutes, breaking up the meat with a spatula.
- Season the sausage with salt and pepper.
- Pour the marinara sauce into the pan and bring to a simmer; cook for 5 minutes.
- Spoon the meat mixture evenly into the zucchini shells, then top with the shredded cheese.
- Bake for 25 minutes, or until zucchini is tender and cheese is melted and golden brown.
- Sprinkle with parsley, then serve.
Nutrition
More Ways to Use Zucchini This Summer
- Zucchini Lasagna replaces the pasta noodles with sliced zucchini. It’s low carb and fabulous!
- Crispy Fried Zucchini is always a hit, especially served with a side of marinara for dipping!
- Can’t stop, won’t stop eating this Chocolate Zucchini Cake. When dessert comes with a side of veggies, that means you can go back for seconds, right?
Looks de-lish !
I love zucchini boats and this recipe was perfect. I can’t wait to make these all summer!
Very tasty! I added about a cup of cooked rice to make the meat go farther.
The zucchini stayed nice and kept its shape. Love this and will make it again!