These are the best Stuffed Zucchini Boats filled with Italian chicken sausage, marinara sauce and mozzarella cheese. Perfect for summer zucchini!
Stuffed Zucchini
If you have a ton of zucchini in your garden you will want to make these!! I plant zucchini every year, some years I get nothing while others I have so much zucchini, I look for new ways to use them. You can fill zucchini boats with just about anything but I can’t get enough of these sausage stuffed zucchini! Some of my other favorite zucchini recipes are these Taco Stuffed Zucchini Boats and these delicious Turkey Santa Fe Zucchini Boats.
My Favorite Stuffed Zucchini Recipe
These stuffed zucchini boats are one of my absolute summer favorites and are also low-carb and gluten-free.
I typically eat two halves at around 300 calories, and it’s super filling. You can serve it with orzo, pasta or bread if you want some carbs.
I love using Polly-O part-skim mozzarella because it melts beautifully as you can see in the photo. I’m pretty picky about my Italian sausage, but I love Premio or Al Fresco’s Sweet Italian Chicken Sausage, you forget it’s chicken and it’s 75% less fat that pork sausage, and gluten-free. Turkey or pork sausage will also work fine!
Next up on my list to try is a cheeseburger stuffed zucchini, what do you think? Would love to hear your ideas of what I should stuff them with!
And if you make these stuffed zucchini boats, I would love to see them! Tag me in your photos on Instagram or Facebook!
Ingredients
Here’s everything you will need to make this. See exact measurements in the recipe card below:
- Zucchini – the base of the dish. Yellow squash would also work.
- Tomato Sauce – I use my homemade marinara sauce, or use jarred for convenience.
- Olive oil
- Vegetables and Aromatics – red bell pepper, onions and garlic.
- Protein – I use Italian chicken sausage, removed from casing. Turkey or pork sausage would also work.
- Cheese – This gets topped with melted shredded mozzarella cheese and Parmesan
How To Make Stuffed Zucchini
See the video for step-by-step directions:
Variations
- Spicy Sausage and Ricotta: Combine spicy Italian sausage with ricotta cheese in place of mozzarella, chopped spinach in place of bell pepper, and finish with a touch of grated Parmesan cheese. Top with a sprinkle of red pepper flakes for extra heat.
- Vegetarian: Swap the sausage for a vegan sausage alternative.
- Zucchini: Sub yellow squash.
- Stuffed Zucchini Boats with Ground Beef: Substitute 90% or 93% lean ground beef and season with extra salt and Italian seasoning.
- Cheese: Swap parmesan with Pecorino Romano.
- Can’t eat cheese? Skip it or use a dairy-free cheese.
- Herbs: Add fresh herbs, like basil.
Serving Suggestions:
These are pretty filling, so I would go with a crisp, light garden salad on the side and some crusty bread or pasta if you want carbs.
- This easy Arugula Salad
- Romaine with Caesar Salad Dressing
- Mixed Baby Greens with Blue Cheese Dressing
- For some grains, try with quinoa, farro or orzo.
Storage
Store the leftover zucchini in the refrigerator for 4 days or in the freezer for 3 months. To reheat, thaw them in the fridge and reheat in the oven or microwave.
More Zucchini Boats You Will Love
- Taco Stuffed Zucchini Boats
- Santa Fe Zucchini Boats
- Veggie Lasagna Stuffed Zucchini Boats
- Chicken Enchilada Zucchini Boats
- Turkey Stuffed Zucchini
Stuffed Zucchini Boats
Equipment
Ingredients
- 1 1/4 cups quick marinara sauce
- 4 medium zucchini, about 32 oz total
- 1 teaspoon extra virgin olive oil
- 1/2 small onion, finely diced
- 3 cloves garlic, crushed
- 1/2 cup red bell pepper, diced
- 14 oz Italian chicken sausage, removed from casing (Al Fresco)
- 1/2 cup part-skim shredded mozzarella, Polly-O
- 8 teaspoons grated Parmesan cheese
Instructions
- Bring a large pot of water to boil.
- Preheat oven to 400F.
- Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4″ thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.
- Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
- Place 1/4 cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.
- In a large skillet, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside.
- Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes.
- Combine with sausage and cook a few more minutes.
- Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly.
- Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese.
- Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
