Zucchini Boats Recipe
These stuffed zucchini boats are packed with savory sausage, rich marinara, and gooey mozzarella cheese. Perfect for low-carb comfort, they’re a weeknight dinner the whole family will devour.
With just a handful of simple ingredients, stuffed zucchini boats bring bold Italian flavor without the carbs. They’re satisfying, cheesy, and endlessly customizable.
What You’ll Need for These Stuffed Zucchini Boats
- Zucchini – The base of the dish, these hollowed-out squashes act as tender vessels for the savory stuffing.
- Italian sausage – Mild sausage adds robust, meaty flavor with Italian herbs already infused.
- Marinara sauce – Rich tomato sauce brings moisture and depth, binding the meat mixture together.
- Onion – Finely diced and sautéed, it builds aromatic sweetness into the filling.
- Mozzarella cheese – Melts beautifully over the top, creating a bubbling golden finish.
- Garlic – A burst of pungent flavor that enhances the overall richness of the sausage.
How to Make Stuffed Zucchini Boats
Start by halving and hollowing out fresh zucchini, then season and arrange them in a baking dish. Brown Italian sausage in olive oil, followed by onion and garlic for a rich, fragrant base.
Simmer everything with marinara sauce to build a flavorful filling. Spoon the hearty mixture into each zucchini shell and top generously with shredded mozzarella.
Bake until the cheese is golden and the zucchini is tender. Finish with a sprinkle of fresh parsley for a touch of color and brightness.
Savvy Tips & Tasty Variations
To boost the nutrition and stretch the filling further, add finely chopped mushrooms or bell peppers to the sausage mixture. For a leaner twist, swap in ground turkey or chicken sausage.
If you love spice, go with hot Italian sausage or a pinch of red pepper flakes. Want a low-dairy version? Try topping with dairy-free cheese or skip the cheese and serve with a dollop of pesto instead.
Keeping It Fresh: How to Store Stuffed Zucchini Boats
Let leftovers cool completely before storing. Transfer them to an airtight container and refrigerate for up to three days. Reheat in the oven at 350°F until warmed through, about 15 minutes, or microwave in short intervals.
To freeze, assemble the zucchini boats but hold the cheese. Wrap them tightly and freeze for up to 2 months. Add cheese just before baking straight from frozen, adding 10–15 extra minutes of cook time.
Zucchini Boats Recipe
Ingredients
- 1 pound mild Italian sausage casings removed
- 1/2 teaspoon dried Italian seasoning
- 2 teaspoons olive oil
- 3/4 cup shredded mozzarella cheese
- 1 tablespoon chopped parsley
- 1/2 cup onion finely diced
- 1 teaspoon minced garlic
- 4 medium zucchini
- Salt and pepper to taste
- 2 cups marinara sauce
- Cooking spray
Instructions
- Preheat the oven to 400°F and lightly grease a large rectangular baking dish with cooking spray. Halve the zucchinis lengthwise and remove the stem ends, then gently scoop out the inner flesh with a spoon to form hollow shells. Sprinkle the zucchini with Italian seasoning, salt, and pepper, and arrange them in the prepared dish. In a large skillet set over medium-high heat, warm the olive oil and sauté the sausage, breaking it apart as it cooks for about 4-5 minutes. Stir in the diced onion and continue to cook until softened, approximately 4 minutes more. Add the minced garlic and sauté for 30 seconds, then season the mixture with additional salt and pepper. Incorporate the marinara sauce, bring to a gentle simmer, and cook for 5 minutes. Distribute the sausage mixture evenly among the zucchini shells and sprinkle with mozzarella cheese. Bake in the oven for 25 minutes or until the zucchinis are fork-tender and the cheese is melted and golden. Finish with a sprinkle of chopped parsley before serving.
