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
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Sally
These were so good! I love anything cheesy and baked, and using zucchini like this is such a fun twist. These will be on repeat!