This post may contain affiliate links. Please read our disclosure policy.

Stuffed Zucchini Boats are filled with Italian sausage and tomatoes. They are a delish go-to healthy dinner idea.

Zucchini Boats are flavorful, low-carb, and have so many amazing variations. For more filling zucchini dishes, try Zucchini Chicken Alfredo Roll Ups or Zucchini Casserole.

Zucchini Boats served in a glass baking dish.
Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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 400ยฐF.

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!

How to Make Zucchini Boats scooped out on a glass dish.

Recipe Tips

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

Storage information

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!

Make Ahead

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 400ยฐF for 22-25 minutes or until hot throughout.

Baked Leftovers

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, 350ยฐF oven, or air fryer.
Stuffed Zucchini Boats baked in a glass dish.

Recipe FAQ

What’s the easiest way to hollow out the zucchini?

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!

How do you reheat zucchini boats?

If they were frozen, place in the fridge to thaw and then reheat in the microwave, air fryer, or a 350ยฐF 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:

4.97 from 51 votes

Zucchini Boats Recipe

By: Lil’ Luna
Stuffed Zucchini Boats are filled with Italian sausage and tomatoes. They are a tasty go-to healthy dinner idea.
Servings: 8
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes

Ingredients 

  • 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)

Instructions 

  • Preheat the oven to 400ยฐF.
  • 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!

Video

Nutrition

Serving: 8g, Calories: 278kcal, Carbohydrates: 4g, Protein: 13g, Fat: 23g, Saturated Fat: 8g, Cholesterol: 54mg, Sodium: 563mg, Potassium: 435mg, Fiber: 1g, Sugar: 2g, Vitamin A: 440IU, Vitamin C: 21.1mg, Calcium: 132mg, Iron: 1.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

About Kristyn

My name is Kristyn and Iโ€™m the mom of SIX stinkinโ€™ cute kids and the wife to my smokinโ€™ hot hubby, Lo. My momโ€™s maiden name is Luna, and Iโ€™m one of the many crafty โ€œLilโ€™ Lunasโ€ 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!

So Easy & So Yummy

Get my cookbook!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

4.97 from 51 votes (23 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




79 Comments

  1. terry atkinson says:

    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

    1. Kristyn Merkley says:

      Awe, you are so sweet! Thank you for trying my recipes!!

  2. Susan Proctor says:

    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.

    1. Kristyn Merkley says:

      You are so welcome!! I hope you like it!

  3. Kathy Hughes says:

    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….

    1. Kristyn Merkley says:

      You sure could ๐Ÿ™‚ How exciting! Congrats!

  4. Lilianne laug says:

    5 stars
    Lovely!
    LilianNe in norway ๐Ÿ™‚

    1. Kristyn Merkley says:

      Awe, thank you so much!!

  5. Becca says:

    5 stars
    Thank you! We are trying to make smarter food choices and this was healthy and delicious!

  6. Marie says:

    5 stars
    these make the perfect with almost any meal! delicious!

  7. Jackie says:

    I Read the nutrition info. The serving size was not given. How am i to calculate properly?

  8. Kristi says:

    5 stars
    I followed the suggestion to add spaghetti sauce to my meat. I really loved how it turned out. So delicious!

  9. Andy Bishop says:

    Wow! These look absolutely gorgeous! Thanks for sharing the recipe! I can’t wait to make them for my kids.

    1. Kristyn Merkley says:

      Glad to share!! They are super tasty. I hope your kids love them!

    2. Ang Melikian says:

      5 stars
      I am make these tonight for my dinner. New diabetic so trying lots of new healthy dishes. These smell delicious. I used mushrooms in mine too.

      1. Lil'Luna Team says:

        Mushrooms sound like a yummy addition. Hope you enjoyed the recipe!

  10. Joy says:

    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!