Stuffed Zucchini Boats are one of those perfect comfort dishes—hearty, wholesome, and packed with flavor. Filled with savory Italian sausage, rich marinara, and bubbly mozzarella, they strike a beautiful balance between indulgence and lightness. Whether you’re a seasoned home cook or trying zucchini for the first time, this recipe brings joy to the table with minimal fuss.
Stick around for the full recipe breakdown—plus tips, serving ideas, and make-ahead options. And if easy, family-friendly meals are your thing, follow me on Pinterest for weekly kitchen inspiration you can pin and save
My Story with Stuffed Zucchini Boats
I still remember the first time I made these zucchini boats. It was late summer, and my garden had exploded with zucchinis. I was running out of ways to use them—until I stumbled on the idea of stuffing them. One taste, and I was hooked. The mild, tender zucchini paired perfectly with savory sausage and gooey cheese. It reminded me of lasagna—but lighter and faster.
Over the years, I’ve tested dozens of variations. I’ve swapped in ground turkey, played with different sauces, even tried a vegetarian version inspired by the Stuffed Zucchini with Spinach, Mushroom & Ricotta from Sylvia’s blog. But I keep coming back to this classic—it’s simple, hearty, and makes everyone at the table happy.
What Makes This Recipe Special
This isn’t your typical veggie side dish. These zucchini boats hold their own as a full meal. The Italian sausage delivers a rich, meaty base, the marinara adds bright acidity, and the mozzarella melts into irresistible golden layers.
Even better? This dish is naturally gluten-free, low-carb, and bursting with protein and fiber. It’s easy to customize too—like how the Ground Beef Zucchini Bake proves that you can still go bold with flavor while sticking to pantry staples.
And let’s be honest: anything that cooks in under an hour, uses one pan, and gets devoured by kids and adults alike? That’s a keeper.
Ingredients & Prep: Everything You’ll Need
Ingredient Breakdown
Here’s a look at what you’ll need to bring these boats to life:
| Ingredient | Amount | Notes |
|---|---|---|
| Zucchini | 4 medium | Halved and hollowed |
| Italian sausage | 1 pound | Casing removed |
| Onion | ½ cup | Finely diced |
| Garlic | 1 tsp | Minced |
| Marinara sauce | 2 cups | Use your favorite |
| Mozzarella cheese | ¾ cup | Shredded |
| Italian seasoning | ½ tsp | Dried |
| Olive oil | 2 tsp | For sautéing |
| Parsley | 1 tbsp | Chopped, for garnish |
| Salt & Pepper | To taste | |
| Cooking spray | – | For baking dish |
Tools & Substitutions
To get started, grab a good baking dish, a sharp knife, and a sturdy sauté pan. I also recommend a spoon with a sharp edge to hollow the zucchini cleanly.
Looking to make it your own? Swap the sausage for plant-based meat, or follow the lead of the Zucchini Pie Recipe and throw in extra veggies like mushrooms or spinach. Goat cheese instead of mozzarella? Go for it!
How to Make Stuffed Zucchini Boats – Step-by-Step
Step-by-Step Method
Step 1: Preheat & Prep the Zucchini
Preheat your oven to 400°F. Spray a large baking dish with cooking spray. Slice each zucchini in half lengthwise and scoop out the middle with a spoon.
Step 2: Season & Arrange
Season each boat with Italian seasoning, salt, and pepper. Arrange them snuggly in the baking dish.
Step 3: Cook the Sausage Mixture
In a large skillet, heat olive oil over medium-high heat. Add sausage and break it up as it browns—about 5 minutes. Toss in the diced onion and sauté for another 4 minutes until tender. Add garlic and cook for 30 seconds.
Step 4: Add Sauce
Pour in the marinara and let everything simmer for 5 minutes. The mixture should thicken slightly.
Step 5: Fill the Boats
Spoon the savory filling into each zucchini shell, then sprinkle mozzarella generously on top.
Step 6: Bake & Garnish
Bake uncovered for 25 minutes until the zucchini is tender and the cheese is golden brown. Garnish with fresh parsley and serve hot!
Pro Tips for Best Results
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Don’t over-scoop the zucchini; leave a bit of flesh for structure.
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Drain excess fat from the sausage for a cleaner flavor.
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If your zucchini are extra watery, salt and let them sit for 10 minutes before baking.
I’ve even served these with a fresh Garlic Parmesan Roasted Zucchini side for double the veggie goodness!
Serving Suggestions, Storage, and Pairings
What to Serve with Zucchini Boats
These boats are filling enough for dinner, but pair beautifully with sides like a fresh salad or roasted vegetables. A Mediterranean slant works wonderfully—something like this Tomato Zucchini Pasta can turn it into a full family-style feast.
If you’re planning a brunch, I’ve even layered these beside Layered Zucchini Ricotta Melts for a colorful spread.
Add a loaf of crusty bread or a light soup, and you’ve got a meal that’s cozy and company-ready.
Storage & Reheating Tips
Leftovers? Store them in an airtight container for up to 4 days. Reheat in a 350°F oven for 10–12 minutes, or microwave for 1–2 minutes per boat.
These also freeze surprisingly well. Just wrap tightly and freeze up to a month. Reheat from frozen at 375°F for 20–25 minutes covered with foil.
FAQ: Stuffed Zucchini Boats
Can I use ground beef instead of sausage?
Absolutely! Just season it well, or try it with Italian herbs to mimic sausage flavor.
Are these keto-friendly?
Yes—low in carbs and high in fats and protein. Perfect for keto or low-carb lifestyles.
How do I avoid soggy zucchini?
Pre-salting the zucchini and patting them dry helps reduce moisture during baking.
Can I prep these ahead of time?
Yes! Assemble the boats, cover, and refrigerate up to 24 hours before baking.
Do I have to use marinara sauce?
Nope! Try a creamy tomato or even pesto like the one in Sweet Corn and Zucchini Pie.
A Final Bite of Gratitude
There’s something truly comforting about a dish that hits every mark—flavor, texture, and ease. These Stuffed Zucchini Boats check all those boxes, and then some. Whether you’re feeding a family or cooking solo, they’re a flavorful escape that doesn’t demand hours in the kitchen.
If you loved this, I recommend trying Cheesy Zucchini Gratin or the extra cozy Baked Parmesan Zucchini Bites next.
Did you try this recipe? Please rate it, comment below, and pin it on Pinterest to share the love:
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Stuffed Zucchini Boats
- Total Time: 50
- Yield: 4 servings
Description
Stuffed Zucchini Boats are a cheesy, savory, and comforting Italian-inspired dinner packed with sausage, marinara, and tender zucchini baked to golden perfection.
Ingredients
• 4 medium zucchini
• 1/2 teaspoon dried Italian seasoning
• Salt and pepper to taste
• 2 teaspoons olive oil
• 1 pound mild Italian sausage, casings removed
• 1/2 cup onion, finely diced
• 1 teaspoon minced garlic
• 2 cups marinara sauce
• 3/4 cup shredded mozzarella cheese
• 1 tablespoon chopped parsley
• Cooking spray
Instructions
1. Preheat oven to 400°F. Coat a large baking dish with cooking spray.
2. Cut the zucchini in half lengthwise and scoop out the center using a spoon.
3. Sprinkle zucchini with Italian seasoning, salt, and pepper. Arrange in baking dish.
4. In a skillet, heat olive oil over medium-high heat. Add sausage and cook for 4–5 minutes, breaking it up with a spatula.
5. Add diced onion and sauté for another 4 minutes until softened. Add garlic and cook for 30 seconds.
6. Season with salt and pepper. Stir in marinara sauce and simmer for 5 minutes.
7. Spoon sausage mixture evenly into zucchini boats. Top with shredded mozzarella.
8. Bake for 25 minutes or until zucchini is tender and cheese is melted and golden.
9. Garnish with chopped parsley and serve hot.
Notes
– Use ground turkey or beef as a substitute for sausage.
– Add chopped mushrooms or spinach to the filling for more veggies.
– For a spicier version, try hot Italian sausage or red pepper flakes.
– This dish can be made ahead and refrigerated before baking.
– Store leftovers in the fridge for up to 4 days; reheat at 350°F until warmed through.
- Prep Time: 10
- Cook Time: 40
- Method: Baking
- Cuisine: Italian