Zucchini Boats

Stuffed Zucchini Boats filled with Italian sausage and tomatoes are a new go-to healthy dinner idea. Topped with cheese, parsley and bread crumbs, you can’t go wrong with this zucchini dish.

Zucchini Boats in dish

Stuffed Zucchini

We found another dinner recipe we love!!! Recently, the hubby and I have been trying to eat a little bitter and have been increasing the amount of protein and veggies we eat while attempting to lessen the amount of carbs we have. It’s pretty sad considering we love our carbs, but it’s been fun trying to come up with new recipes for us to enjoy.

We’ve always loved Zucchini (hello, Fried Zucchini and Parmesan Zucchini) but had it more as a side dish. We wanted to try making Stuffed Zucchini Boats to make it more of a dinner idea and used Italian sausage and traditional Ragu sauce, and it was amazing!

I knew we’d have to add cheese because my husband is slightly obsessed so that’s what we did. We topped it off with Mozzarella cheese, garlic salt and basil. The result?? A SUPER simple and super yummy dish that I will definitely be adding to the rotation. I admit the kids weren’t too excited about it, but I think that’s because they don’t like sausage in general and think it’s “spicy”. 😉

How to Make Zucchini Boats

How to Make Stuffed Zucchini Boats

These Stuffed Zucchini Boats are easy to make but take just a little bit of time. You’ll begin by scooping out the interior flesh from each zucchini. Be sure to keep this because we’ll need it to fill the boats later. 😉 From there you’ll need to do the following:

  1. Cook up sausage in a medium pan with olive oil. Add your spices, the zucchini flesh (that was scooped out) and tomatoes.
  2. From there you will spoon this mixture into your zucchini boats (which should be in a 9×13 pan). Top with breadcrumbs and cheese and bake for 20-22 minutes.

NOTE: If you want even more flavor, add your favorite tomato sauce/pizza sauce to your meat to make the dish even better!

Do you eat the skins on zucchini boats?

Yes, you do! It becomes super soft once cooked and is great to eat when enjoying this stuffed zucchini.

Sausage Stuffed Zucchini process shots

Zucchini Boat RecipeS

There are so many ways to change up these zucchini boats! This is a bit of an Italian version with the Italian sausage, tomatoes, breadcrumbs and cheeses. Here are some more ideas on how to change up these stuffed zucchinis.

  • Zucchini Taco Boats – hamburger meat, chili powder, cumin, cheese, olives, tomatoes, avocados
  • Zucchini Lasagna Boats – Ricotta, Mozzarella, & Parmesan cheeses, beef, marinara sauce, Italian seasoning
  • Chicken Parmesan Zucchini Boats – chicken, garlic, marinara, cheeses and basil
  • Zucchini Burrito Boats – beans, beef, spices, cheeses, tomatoes, olives and cilantro
  • Chicken Broccoli Zucchini Boats – chicken, chopped broccoli, cheese, sour cream, spices

So many varieties to try!

How to Freeze Zucchini Boats?

Let cool slightly and then place in freezer safe container or bag and freeze. You can keep this in the freezer for up to 1 month. When you are ready to cook it, place in fridge overnight to thaw and then reheat. You need to be careful because zucchini can get mushy when frozen, so we don’t do this too often.

How to Reheat Zucchini Boats?

This can be reheated in the microwave, but we like to reheat in the oven by heating it through and often broiling for the last minute or two since zucchini tends to get mushy.

Stuffed Zucchini Boats

YUMMY! I love zucchini, and am so excited we tried this out. I’d love to hear if any of you have tried these before and would love to hear your zucchini boat variations.

What to serve with Zucchini Boats:

For more great Zucchini recipes, check out:

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Stuffed Zucchini Recipe

4.9 from 19 votes
Stuffed Zucchini Boats filled with Italian sausage and tomatoes are a new go-to healthy dinner idea. Topped with cheese, parsley and bread crumbs, you can't go wrong with this zucchini dish.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Calories 278 kcal
Author Lil' Luna

Ingredients

  • 4 medium zucchini cut in half, lengthwise
  • 1 tbsp olive oil
  • 16 oz. mild Italian sausage
  • 1 tsp minced garlic
  • 1/4 tsp onion powder
  • 2 medium tomatoes chopped
  • salt & pepper
  • 1/2 cup grated Parmesan
  • 1/2 cup Mozzarella shaved
  • 1/4 breadcrumbs
  • 2 tbsp parsley chopped

Instructions
 

  • Preheat the oven to 400.
  • Scoop out the interior flesh from the zucchini using a spoon and set aside (do not throw away). Place zucchinis in 9x13 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 cheeses and bake for 20-22 minutes. ENJOY!

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    I was a little hesitant trying these, but I wanted to say I tried & they were so good!! I couldn’t believe how much flavor they have! I will definitely make them again!

  2. Can you make this ahead of time and put in REFRIGERATOR before baking? I would like to make it and take it to my daughters for them to have an easy dinner. New baby in the house….

  3. 3 stars
    I have not cooked this yet but thank you for EXPLAINING what to dO with the scooped Zucchini & that the skins can be eaten also. ManY recipes leave these facts out. Also, the other ways to cook it w/other meAts & spices.

  4. I tried your , I think it was some kind of chicken with mayo? anyway I have tried your recipes before and they are delicious. I like your down to earth personality too. I am going to try the zucchini boats today. thanks

  5. 5 stars
    This recipe was great! We used chilli infused olive oil, hot Italian sausage and tomatoes from the garden. We had cheddar cheese so that went on top. It was delicious!

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