Stuffed Zucchini Recipe
Stuffed Zucchini Boats are a satisfying low-carb dinner bursting with savory sausage, melty cheese, and robust Italian flavors. This family-friendly recipe is perfect for busy weeknights.
Tender zucchini halves cradle a rich meat sauce, creating a wholesome, hearty dish that feels comforting yet light. Each bite delivers cheesy goodness balanced with fresh herbs.
What You’ll Need for Stuffed Zucchini Boats
- Zucchini – The star of the show, acting as a fresh, tender vessel for the flavorful filling.
- Italian Sausage – Brings bold, savory flavor and satisfying richness to the stuffing.
- Marinara Sauce – Adds tangy tomato depth that melds beautifully with the sausage.
- Onion – Gives the filling a subtle sweetness and aromatic base.
- Garlic – Enhances the sauce with its classic pungent kick.
- Mozzarella Cheese – Melts into gooey perfection, blanketing each boat in cheesy comfort.
- Italian Seasoning – Infuses the zucchini with a warm, herby flavor.
Simple Steps to Make Stuffed Zucchini Boats
Begin by slicing each zucchini in half lengthwise, then carefully scoop out the centers to create perfect little boats. Season the shells generously with Italian herbs, salt, and pepper to lay a tasty foundation.
While the oven preheats, sauté Italian sausage in a bit of olive oil, breaking it into crumbles until browned. Toss in finely diced onion and garlic, cooking until softened and fragrant. Stir in rich marinara sauce and let it bubble gently to marry the flavors.
Spoon the hearty sausage mixture into each zucchini boat, piling it high for maximum satisfaction. Scatter plenty of shredded mozzarella over the tops, then bake until the zucchini turns tender and the cheese melts into a golden, bubbly layer.
Tips & Tasty Twists for Stuffed Zucchini Boats
Make these stuffed zucchini boats your own by swapping the sausage for ground turkey or beef if you prefer something leaner. For a veggie-packed version, fold in diced bell peppers or mushrooms to the filling.
A sprinkle of fresh basil or a drizzle of pesto over the baked boats adds a vibrant, herby note. Love spice? Use hot Italian sausage or add crushed red pepper flakes for an extra kick.
Bake the boats until the zucchini is tender but not mushy, and let them rest for a few minutes before serving to keep the filling intact and flavorful.
How to Keep Stuffed Zucchini Boats Fresh
Store leftover stuffed zucchini boats in an airtight container in the refrigerator for up to three days. To reheat, pop them back in a 350°F oven until warmed through and the cheese is bubbly again. For freezing, wrap individual boats tightly in foil and store them in freezer bags—just thaw overnight in the fridge and reheat when needed for an easy, comforting meal anytime.
Stuffed Zucchini Recipe
Ingredients
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon dried Italian seasoning
- 1 pound mild Italian sausage casings removed
- 2 teaspoons olive oil
- 1/2 cup finely diced onion
- 4 medium zucchini
- Cooking spray
- 3/4 cup shredded mozzarella cheese
- 2 cups marinara sauce
- Salt and pepper to taste
- 1 teaspoon minced garlic
Instructions
- Preheat the oven to 400°F and generously coat a large rectangular baking dish with cooking spray. Slice each zucchini lengthwise and trim away the stem ends, then use a spoon to gently hollow out the center flesh of each zucchini half. Season the hollowed zucchini shells with dried Italian seasoning, salt, and pepper, and arrange them snugly in the prepared baking dish. Warm the olive oil in a large skillet set over medium-high heat; add the sausage and sauté for 4–5 minutes, breaking it apart as it browns. Stir in the diced onion and continue cooking for about 4 minutes until the onion softens, then add the minced garlic and cook for an additional 30 seconds. Adjust seasoning with salt and pepper as needed. Pour in the marinara sauce, stir well, and let the mixture simmer gently for 5 minutes. Evenly distribute the sausage mixture into the prepared zucchini shells and sprinkle each generously with shredded mozzarella. Transfer the dish to the oven and bake for 25 minutes, or until the zucchini is tender and the cheese is fully melted and lightly browned. Garnish with chopped parsley before serving.
