Stuffed Zucchini Boats

These Italian Sausage Stuffed Zucchini Boats are a tasty and satisfying way to enjoy fresh zucchini as a main course. They’re layered with creamy ricotta, a rich and flavorful sausage filling, and topped generously with melted mozzarella cheese.

Ingredients to Make Stuffed Zucchini Boats Recipe

These lower carb zucchini boats boats the same flavors we love in classic lasagna. It can be made with Italian sausage, ground turkey or ground chicken if you’d like a lighter version. In fact, I’ve tested all three and I give you the recipe for seasonings if you’d like to make your own sausage for this recipe. It’s full flavored and you can use your favorite brand of marinara sauce for the base and serve some warm on the side for those who may like a little more. Ingredients you’ll need to make Stuffed Zucchini Boats: (Scroll down for full printable recipe card.)

• Zucchini – Three medium raw zucchini form the boats to hold the filling.
• Sausage – Sweet or spicy Italian sausage adds protein.
• Pasta Sauce – One store bought jar of prepared marinara sauce or pizza sauce. Choose your favorite brand. Plus, tomato paste to thicken the sausage mixture.
• Cheese – Ricotta cheese, mozzarella cheese and grated Parmesan cheese for a melty texture.
• Onion and Garlic – Sweet onion and fresh garlic cloves expand the flavor profile.
• Seasonings – Dry Italian seasoning, salt and black pepper.
• Whole Egg – One large egg binds the ricotta mixture.

How to Make the Best Stuffed Zucchini Boats Recipe

• Heat Oven and Prepare Dish – Preheat oven to 400°F. Spray a broiler pan or a 13×9-inch baking dish with cooking spray.
• Hollow Zucchini Halves – Use a teaspoon to scoop out the seeds and zucchini flesh leaving at least a 1/3 inch border. Arrange side by side on broiler pan.
• Sauté the Sausage and Onion – Cook sausage and onion until no pink remains, add garlic. Drain any excess fat from the pan.
• Create the Sauce – Add marinara sauce, tomato paste, Italian seasoning and crushed red pepper flakes to the sausage mixture, stir to combine.
• Make Ricotta Mixture – Stir together ricotta, egg, Parmesan and dried Italian seasoning.
• Assemble the Zucchini Boats – Layer mozzarella cheese, ricotta mixture, Italian sausage mixture and top with cheese.
• Oven – Bake per the cook time in the recipe until fork tender.
• Serve immediately with reserved warm marinara sauce on the side.

Kitchen Equipment You’ll Need to Make Zucchini Boats

• A large skillet for cooking the sausage and making the sauce.
• Sharp knife and chopping board for chopping the onion and prepping the zucchini.
• Large spoon for stirring and tablespoon for assembling the ingredients.
• Measuring cups and spoons.
• Cheese grater for shredding the cheese.
• Non-stick broiler pan or a 13×9-inch casserole dish or pan for baking.

Recipe Variations and Substitutions

• Pasta Sauce: You can use a jar of your favorite marinara sauce for this recipe. I recommend having extra to serve on the side for those who’d like to add more to their zucchini boat after baking.
• Sausage: You can make your own sausage for this recipe using ground pork, turkey or chicken. See how in the recipe card. You could also swap out the sausage for ground beef.
• Choose Similar Size Zucchini: No two zucchini are exactly alike. When choosing zucchini, try to pick 3 that are similar in shape and size for even cooking. Should you use a smaller zucchini than I did and have leftover sausage filling, pop it into the freezer for a future meal. It will freeze beautifully just like spaghetti sauce for up to 3 months.
• Squash: You could adapt the recipe using yellow squash.
• Cheese: You can use a pre-shredded Italian blend of cheese for a timesaver. You can also use Parmigiano-Reggiano in place of Parmesan cheese or even cheddar cheese, if that’s what you have on hand. There’s no such thing as too much cheese so feel free to use more to suit your taste.
• Vegetables: You may opt to add diced bell peppers or mushrooms to the sausage filling.
• Fresh Herbs: Garnish with parsley, basil, oregano or chives.
• Pre-Bake the Zucchini: The zucchini isn’t prebaked prior to filling so it maintains a firm texture. If you’d like for it to be softer, season with salt and pepper and place them into the preheated 400°F oven for 5-10 minutes before filling them and returning them to the oven to finish baking once assembled.
• Pan Options: I like using a broiler pan to bake these zucchini boats as the grooves in the pan keep the zucchini upright. If your prefer baking them in a dish, you can slice a thin piece from the bottom of the zucchini halves to give them a flat bottom so they’ll remain upright while baking.

Storage and Leftovers

• Leftovers: Store leftover Stuffed Zucchini Boats in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating: Reheat in single serving portions in the microwave, in a preheated 350°F oven or for a few minutes in an air fryer.
• Freezing: You can pop leftover zucchini in the freezer. Freeze them on a sheet pan, then once solid package and store frozen for up to 1 month. Thaw in the refrigerator, drain any excess liquid and reheat in a preheated 350°F oven until heated through.

 

More Easy Zucchini Recipes to Make

• Baked Zucchini with Tomatoes and Gouda Cheese is a delicious side dish to make.
• Cheesy Baked Zucchini Bites are made in a mini muffin pan.
• Panko Parmesan Coated Zucchini Fries are drizzled with butter and baked in the oven.
• Skillet Zucchini Bacon Cornbread is ideal with a bowl of beans, soup or as a side dish with any of your Southern favorites.
• Copycat Panda Express Mushroom Chicken with Zucchini.
• Mom’s Zucchini Bread turns out perfect every time.
• Double Chocolate Zucchini Cake proves you can even have zucchini for dessert.
• Zucchini Casserole from Belly Full.

Thanks for visiting come back soon!

Disclosure – If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. thank you!

Helpful Kitchen Items: 

• Sheet Pan
• Cheese Grater
• Spatula/Turner
• Mixing Bowls