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Stuffed Zucchini Boats are filled with Italian sausage and tomatoes. They are a delish go-to healthy dinner idea.
Sausage Zucchini Boats
We found another dinner recipe we love!!!
We’ve always loved zucchini (hello, Fried Zucchini and Parmesan Crusted Zucchini) but used it more as a side dish. We wanted to try making stuffed Zucchini Boats using Italian sausage and Italian flavors – it was amazing!
We topped these stuffed veggies off with Mozzarella cheese, garlic salt, and basil. The result?? A SUPER simple and super yummy dinner that I will definitely be adding to the rotation!
How to Make Zucchini Boats
Stuffed Zucchini Boats are easy to make but take just a little bit of time.
PREP. Preheat the oven to 400°F.
ZUCCHINI. Scoop out the interior flesh from the zucchini using a spoon and set it aside (do not throw away). Place the zucchini in a 9×13 pan.
FILLING. Add olive oil to a medium pan and cook sausage with garlic. Add onion powder, zucchini flesh, tomatoes, salt, and pepper. Cook for 4-5 minutes.
BAKE. Spoon this mixture into each zucchini boat. Sprinkle with breadcrumbs and cheese. Bake for 20-22 minutes.
For even more flavor, add your favorite tomato sauce/pizza sauce to your meat!
Zucchini. Fresh fully ripe zucchini should feel firm and free of cuts and bruises. It can come in different colors such as green, yellow, or white.
Whatever the color, it should be a vibrant and rich color from stem to tip. This recipe will fill 4 medium zucchinis (about 8 inches in length), 5-6 medium zucchini (decrease bake time), or 2-3 larger zucchinis (increase bake time).
Variations. This version has an Italian twist. Try these additional Zucchini Boat Recipes:
- Zucchini Taco Boats – hamburger meat, chili powder, cumin, cheese, olives, tomatoes, lettuce, and avocados
- Zucchini Lasagna Boats – Ricotta, Mozzarella, & Parmesan cheeses, beef, marinara sauce, and Italian seasoning
- Chicken Parmesan Zucchini Boats – chicken, garlic, marinara, cheeses, and basil
- Zucchini Burrito Boats – black beans, ground beef, spices, cheeses, tomatoes, olives, and cilantro
- Chicken Broccoli Zucchini Boats – chicken, chopped broccoli, cheese, sour cream, and spices
The great thing about this dish is you can make ahead and freeze it to eat later, or you can store leftovers multiple ways. It always reheats really well no matter what method you use!
Prepare Baked Zucchini Boats as directed but don’t bake them. Allow the filling to cool, before adding it to the Zucchini Boats.
STORE. Keep them in an airtight container in the fridge for 1-2 days before baking as directed in the recipe.
FREEZE. Allow the filling to cool before adding it to the boats. Place the boats in an airtight storage container or Ziploc. Store in the fridge for 1-2 days or in the freezer for up to 3 months.
- To thaw: Add about 1 inch of water to a tray and place them in the water. (Make sure the water doesn’t rise up and get into the boats.)
- Let them sit for about 20 minutes before transferring them to a baking dish. Bake at 400°F for 22-25 minutes or until hot throughout.
Even leftovers store well in the fridge or freezer!
- Refrigerator: Cool before storing in airtight containers. They will keep in the fridge for 3-4 days.
- Freezer: To freeze leftovers, place the cooled boats into a freezer Ziploc and freeze for 1-2 months.
- Reheat: Thaw in the fridge if applicable, and reheat in the microwave, 350°F oven, or air fryer.
I think using a regular spoon is the easiest method, but you could also use a small melon baller like this one to do the job!
If they were frozen, place in the fridge to thaw and then reheat in the microwave, air fryer, or a 350°F oven. I even like to put them in the microwave and then throw them in the air fryer or oven to get that nice little crust on the top.
For more great Zucchini recipes, try:
- Fried Zucchini
- Baked Zucchini Fries
- Parmesan Crusted Zucchini
- Zucchini Chicken Alfredo Roll Ups
- Cheesy Zucchini Casserole
Zucchini Boats Recipe
- 4 medium zucchini cut in half, lengthwise
- 1 tablespoon olive oil
- 16 oz. mild Italian sausage
- 1 teaspoon minced garlic
- 1/4 teaspoon onion powder
- 2 medium tomatoes chopped
- salt and pepper to taste
- 1/2 cup grated Parmesan
- 1/2 cup Mozzarella shaved
- 1/4 breadcrumbs
- 2 tablespoons parsley chopped (or basil)
- Preheat the oven to 400°F.
- Scoop out the interior flesh from the zucchini using a spoon and set it aside (do not throw away). Place the zucchini in a 9×13 pan.
- Add olive oil to a medium pan and cook sausage with garlic. Add onion powder, zucchini flesh, tomatoes, salt, and pepper. Cook for 4-5 minutes.
- Spoon this mixture into each zucchini boat. Sprinkle with breadcrumbs and cheese. Bake for 20-22 minutes. ENJOY!
Nutrition information is automatically calculated, so should only be used as an approximation.