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 and homemade strawberry lemonade, and you have the perfect meal.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Italian sausage: Regular, sweet, or hot. You can substitute ground beef, ground pork, or ground turkey.
- Italian seasoning: Either homemade or store-bought.
- Marinara sauce: Use your favorite brand or use the marinara portion of this recipe.
- Zucchini: Choose medium to large zucchini for this recipe. But not overgrown zucchini, as their skins can be pretty tough.
- Cheese: Try different cheeses to suit your taste, like mozzarella, provel, provolone, ricotta, and Parmesan.
- Fresh herbs: Such as parsley, thyme, fennel, or chives.
How to Make Stuffed Zucchini Boats
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
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 add 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.
Preparation Tips and Storage
- 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.
- 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 temperature or in the microwave at reduced power.
- I do not recommend freezing this zucchini recipe.
Recipe Variations for Zucchini Boats
- 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.
More zucchini recipes
Stuffed Zucchini Boats Recipe
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
- 1½ 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
- 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.
- 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 temperature or in the microwave at reduced power.
- I do not recommend freezing this zucchini recipe.
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Lisa
These were amazing! This was a great way to use up my garden zucchini and even my picky kids liked them!
Mandy F
I love stuffing zucchini. I have tried many different recipes, but this one hits every spot. Delish!
Catherine
I’ve made stuffed zucchini before but this version really stood out. Adding it to my regular meal rotation!
Vidhya
I love zucchini so much. Such a wonderful take on my favorite dish. Thank you for sharing!
Beth Pierce
You are most welcome, Vidhya!
Paula
These zucchini boats were fantastic! Loved how cheesy they are and even the kids enjoyed their veggies this way!
Beth Pierce
Thanks, Paula!
Abida
Such a creative name of the recipe and so the recipe itself. Absolutely loved it.
Maria
We loved this recipe so much. The sauce with the cheese was so perfect with the zucchini. It’s great!
Beth Pierce
Thank you, Maria!
Catalina
I made these stuffed zucchini boats last night and they were a hit! So flavorful and satisfying, yet still light—exactly what I needed for a summer dinner!
Stephanie
This recipe makes my kids actually eat zucchini! With so many other flavors in there, they don’t mind the taste of the vegetables at all…. mom wins!
Beth Pierce
Fantastic, Stephanie! So glad that the kids like it.
Kirby
I tried this with ground turkey instead of sausage, and it still turned out great. The Italian seasoning really brings it all together—definitely adding this to my weeknight rotation.
Monica
These were amazing! I loved all that cheesy goodness stuffed into that tender zucchini. I can’t wait for my garden to start producing zucchini.
Maureen
This sounds so good! Zucchinis are so refreshing and I love their versatility. I have had them as pasta and they are delicious. I can’t wait to try this recipe to add to my zucchini dish repertoire!
Beth Pierce
Thanks, Maureen! Enjoy!
Stacie k
I just can’t get over how tasty it all looks. I only wish I could make this. It has night shade, everything my husband is allergic to. Will save it for a friends gathering though. Can’t wait!
Beth Pierce
Thanks, Stacie! Enjoy!