Sausage Stuffed Zucchini Boats
These sausage stuffed zucchini boats are cheesy and delicious, and have my whole family’s stamp of approval. They’re a great way to use up extra garden zucchini, easy to make, and healthy-ish while still tasting like pure comfort food. More ways to use up zucchini include turkey zucchini meatballs and southwest skillet with chicken, zucchini and bell peppers.
Recipe overview: Sausage Stuffed Zucchini Boats
- Here’s an easy meal the whole family will love!
- This recipe uses 6 ingredients and takes only 30 minutes to make.
- It’s a great way to use up summer zucchini.
- You can customize the filling with different veggies, cheeses, or herbs for variety.
Summarize & save this content on:
I remember my mom making zucchini boats for us as a kid, and now I’m making this same summer meal for my family. If I ever have too many zucchinis in my fridge, this is the first recipe that pops in my mind! (If you’re in the same boat, I have plenty of other ways to use up summer zucchini, too.) It’s fun and a little different, and I love that it’s super versatile to accommodate whatever else is in my fridge.
And if you’re looking for sweet dessert recipes to use up zucchini, I recommend my chocolate zucchini bread or zucchini chocolate chip cookies!
Table of contents
Ingredients you’ll need
- Fresh zucchini: This recipe calls for 3 medium zucchini, but you can also use 4 or 5 small zucchini or 2 larger zucchini. Medium-sized is ideal because they’re large enough to fill but still tender and will cook quickly.
- Italian sausage: Use mild or hot Italian sausage depending on how spicy you like it. Chicken or turkey Italian sausage work too.
- Marinara sauce: Use your favorite jarred marinara or my easy homemade marinara sauce.
- Mozzarella cheese: Freshly shredded mozzarella melts best, but pre-shredded is a great short-cut to make dinner easier.
- Onions and garlic: Add flavor to the filling.
Recipe variations
- Make it vegetarian and leave out the sausage.
- Add other vegetables like chopped mushrooms, spinach, or bell peppers to the filling.
- Add other cheeses. Use Parmesan along with mozzarella, or use pepper jack or provolone cheeses for a different flavor.
- Add fresh herbs like basil, thyme or rosemary.
- Add red pepper flakes for more heat.
How to make sausage stuffed zucchini boats
Stuffed zucchini boat FAQs
Larger zucchini have more flesh and therefore more moisture, which is why I recommend medium-sized zucchini (6-8 inches in size). Also, sautéing the zucchini with the sausage helps cook out any extra liquid before it hits the oven.
Serve zucchini boats with simple buttered noodles or steamed rice. For something lighter, try an arugula caprese salad, or add a loaf of rosemary parmesan focaccia for a heartier dinner.
Yes, you can prep and assemble zucchini boats up to 24 hours ahead of time and bake when you’re ready. Place them on your baking dish and cover with plastic wrap or foil and keep in the fridge. You may need to add a few minutes of baking time. These zucchini boats will not freeze well.
More savory zucchini recipes
Have you tried this recipe? I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious.
Sausage Stuffed Zucchini Boats
Ingredients
- 3 medium zucchini (see Notes)
- 1 lb ground Italian sausage , mild or hot
- ½ onion , chopped
- 2 garlic cloves , minced
- 2 cups marinara sauce (see Notes)
- 1 cup shredded mozzarella cheese
- Salt and pepper , as needed
Instructions
- Preheat oven to 375°F. Line a large baking pan with foil or parchment paper.
- Slice zucchini in half lengthwise. Use a spoon to scoop the flesh out of the insides of the zucchini. Give the zucchini a rough chop and set aside.3 medium zucchini
- In a large skillet over medium high heat, cook sausage for about 3-4 minutes until it's browned.1 lb ground Italian sausage
- Add chopped onion, minced garlic, and chopped zucchini to the skillet and cook until sausage is cooked all the way through and veggies are softened, about another 3-4 minutes. Stir in marinara sauce.½ onion, 2 garlic cloves, 2 cups marinara sauce
- Arrange zucchini boats onto the prepared baking pan and sprinkle with salt and pepper. Spoon sausage mixture into each and top with mozzarella cheese.1 cup shredded mozzarella cheese
- Bake until cheese is melted and sausage is a little bit bubbly, about 15-20 minutes. Use a fork to test that the zucchini is also tender, if you used a larger zucchini or if your boats are a little thicker, you may need to increase cook time. (If cheese browns too much while zucchini finishes baking, loosely tent with aluminum foil.)
- Serve and enjoy while the zucchini boats are hot from the oven. Store any leftovers in the fridge for up to 7 days.
Notes
- What size zucchini is best: This recipe is ideal with 3 medium zucchini (6-8 inches in size), but you can also use 4 or 5 smaller zucchini (5-6 inches) or 2 larger zucchini (8-10 inches). Smaller zucchini will be more difficult to scoop out, and larger zucchini will have more flesh and require a longer bake time. I do not recommend using extra-large zucchini (12+ inches).
- Use other sausage or meat: Turkey or chicken sausage are fine substitutions, and you can also use regular ground beef, turkey, chicken or pork.
- Use your favorite Italian marinara sauce: It can be store-bought or homemade, and anywhere from 16-24 ounces depending on the size of the can or jar you use. More sauce will produce a saucier filling.
Hi Annalise,
Will the zucchini boat itself cook through in just 20 minutes?
Thank you!
Kristen Berry
Yes it will! If you scoop out all of the flesh from the inside so it’s just a thick skin “boat” it should be fork tender but not soggy after 20 minutes. Hope this helps!