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When I want something hearty but still light, I make these stuffed zucchini boats. They’re filled with savory Italian sausage, veggies, and just the right amount of cheese to keep things cozy and satisfying. I love that they come together quickly and don’t need a side dish because they’re basically a full meal in one. These are perfect when I’m looking for a low-carb meal or just trying to use up my garden zucchini.
Easy Stuffed Zucchini Recipe
I came up with this recipe during zucchini season when I had more squash than I knew what to do with. I wanted something that felt comforting but still light, and these cheesy zucchini boats totally delivered. They’ve got bold Italian flavors from the sausage and herbs, they’re naturally low-carb and gluten-free, and they’re super easy to tweak based on whatever’s in the fridge. Plus, my family loves anything with melty cheese, so it’s a win all around.
Tips for Beginners
- Watch the baking time. Twenty minutes is the sweet spot for tender but still sturdy zucchini. Any longer and they can turn mushy.
- Prevent soggy zucchini. Lightly salting the zucchini before stuffing helps draw out excess moisture and keeps the boats from getting soggy during baking.
- Squeeze out excess moisture. If you plan to mix the scooped-out zucchini flesh into your filling, be sure to squeeze out as much moisture as possible. Use a fine mesh strainer or press it gently with a clean kitchen towel. Chop any large chunks into smaller pieces before adding them to the mix.
- Keep a firm boat shape. Leave a sturdy border of flesh around the edges so the boats hold their shape. If you hollow them out too much, they’ll be flimsy and might collapse under the filling.
Stuffed Zucchini
Ingredients
- 4 medium zucchini
- 1 lb. ground Italian sausage*
- 1 medium onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- 2 tbsp tomato paste
- ½ tsp salt plus more to season the zucchini
- ¼ tsp pepper plus more to season the zucchini
- 8 oz. can tomato sauce
- 2 tbsp chopped fresh basil
- ½ cup grated Parmesan cheese
- 1 cup grated mozzarella cheese
Instructions
- Preheat the oven to 400°F. Line a sheet pan with parchment paper.
- Half the zucchini lengthwise into 2 long pieces. Use a spoon to scoop out the seeds in the center of the zucchini, hallowing it out to form a boat. Discard the removed zucchini or save it for another use.4 medium zucchini
- Arrange the zucchini cut side up on your sheet pan and sprinkle with salt and pepper.½ tsp salt, ¼ tsp pepper
- Heat a large skillet over medium-high heat. Once warm, add in the Italian sausage, onion, and bell pepper. Cook, crumbling the sausage until browned and the vegetables have softened.1 lb. ground Italian sausage*, 1 medium onion, 1 red bell pepper
- Add in the garlic, Italian seasoning, tomato paste, salt and pepper. Cook, stirring, for 1-2 minutes until fragrant.2 cloves garlic, 1 tsp Italian seasoning, 2 tbsp tomato paste, ½ tsp salt, ¼ tsp pepper
- Stir in the tomato sauce and simmer for 2-3 minutes until the filling has thickened.8 oz. can tomato sauce
- Turn off the heat and stir in the basil and Parmesan cheese.2 tbsp chopped fresh basil, ½ cup grated Parmesan cheese
- Spoon the mixture into the zucchini boats. Bake for 20 minutes.
- Top with mozzarella cheese and bake for another 5 minutes or until the cheese has melted.1 cup grated mozzarella cheese
- Serve warm and enjoy!
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Stuffed Zucchini Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat the oven to 400°F and line a sheet pan with parchment paper.
Prepare the zucchini boats: Slice 4 medium zucchini in half lengthwise to create 8 long pieces. Use a spoon to scoop out the centers, creating zucchini boats. You can discard the scooped-out zucchini or save it for another use.
Arrange and season the zucchini: Arrange the zucchini cut side up on the prepared sheet pan. Lightly sprinkle each with a pinch of salt and pepper.
Cook the sausage and veggies: In a large skillet over medium-high heat, add 1 lb. of ground Italian sausage, 1 diced medium onion, and 1 diced red bell pepper. Cook, breaking up the sausage with a spoon, until the meat is browned and the vegetables are soft, about 6–8 minutes.
Add seasoning and tomato paste: Stir in 2 minced garlic cloves, 1 tsp Italian seasoning, 2 tbsp tomato paste, ½ tsp salt, and ¼ tsp pepper. Cook for 1–2 minutes, stirring often, until fragrant. Pour in 1 (8-oz.) can of tomato sauce and let the mixture simmer for 2–3 minutes, until slightly thickened.
Finish the stuffing: Turn off the heat and stir in 2 tbsp chopped fresh basil and ½ cup grated Parmesan cheese until well combined.
Stuff and bake: Spoon the sausage mixture evenly into each zucchini boat. Bake the stuffed zucchini for 20 minutes.
Top with cheese: Sprinkle the tops with 1 cup grated mozzarella cheese and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Serve and enjoy: Serve warm and enjoy!
How to Store and Reheat
Store any leftover stuffed zucchini in an airtight container in the fridge for up to 4 days.
For longer storage, wrap the cooked zucchini boats individually in foil and place them in a freezer-safe bag and freeze for up to 2 months. When you’re ready to reheat, thaw them in the fridge overnight, then bake at 350°F for 15 to 20 minutes, or until heated through.
To make ahead, make the filling up to two days in advance and store it in the fridge. When you’re ready to bake, just fill the zucchini and pop them in the oven.
Serving Suggestions
I love serving these stuffed zucchini boats as a complete meal on their own, but they’re also great with a simple side salad or a crusty baguette to soak up the extra sauce. If I’m making them for guests, I’ll pair them with roasted potatoes or a light lemon pasta. They’re perfect for weeknight dinners, but I’ve also brought them to potlucks and family gatherings.
