These Cheesy Zucchini Boats Taste Just Like Pizza

These Zucchini Boats are filled with savory Italian sausage, rich marinara sauce, and melty mozzarella cheese for an easy low-carb dinner the whole family will love. Packed with pizza-inspired flavors, they’re a delicious way to use fresh summer zucchini.

If you’re looking for more ways to use zucchini, be sure to try my Zucchini Bread and Zucchini Lasagna, too!

Why you’ll love this zucchini boat recipe!

Every summer, I’m bound to make a loaf of 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!

Family-Friendly: The sausage, marinara, and cheese combination tastes just like pizza, making this recipe a hit with kids and adults alike.
Low Carb Dinner: All the delicious Italian flavors you love without the extra carbs.
Great for Garden Zucchini: Perfect for using up fresh zucchini during the summer months. (These Zucchini Corn Fritters are awesome too!)
Easy to Make Ahead: Assemble them ahead of time and bake when you’re ready for dinner.

Ingredient Notes

See recipe card below this post for ingredient quantities and full instructions.

Zucchini: Medium zucchini work best because they’re large enough to hold plenty of filling without becoming oversized.
Italian seasoning: Adds classic Italian flavor to the zucchini shells.
Salt and pepper: Essential for seasoning both the zucchini and filling.
Olive oil: Used to cook the sausage and add richness.
Ground Italian sausage: Adds hearty flavor and protein to the filling.
Marinara sauce: Brings everything together with classic Italian flavor.
Mozzarella cheese: Melts beautifully over the stuffed zucchini boats.
Fresh parsley: Adds a pop of color and fresh flavor before serving.
Cooking spray: Helps prevent sticking while baking.

Variations

Use ground turkey or ground chicken instead of Italian sausage.
Add diced mushrooms, bell peppers, or spinach to the filling.
Swap mozzarella for provolone, Parmesan, or an Italian cheese blend.
Add pepperoni slices on top for a pizza-inspired twist.

How to Make Zucchini Boats

Prepare the zucchini: Preheat the oven to 400°F. Coat a large baking dish with cooking spray. Cut the zucchini in half lengthwise and scoop out the centers to create boats.
Season the zucchini: Sprinkle the zucchini shells with Italian seasoning, salt, and pepper. Arrange them in the prepared baking dish.
Cook the sausage: Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it apart as it browns.
Add the sauce: Season the sausage with salt and pepper. Stir in the marinara sauce and simmer for about 5 minutes until slightly thickened.
Fill the zucchini: Spoon the sausage mixture evenly into the zucchini shells and top with shredded mozzarella cheese.
Bake: Bake for 25 minutes or until the zucchini is tender and the cheese is melted and golden brown.
Garnish and serve: Sprinkle with chopped parsley and serve warm.

Serving Suggestions

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.