Stuffed Zucchini Recipes

These stuffed zucchini boats are filled with a hearty sausage mixture, then topped with plenty of cheese and baked to perfection. An easy low carb meal option that the whole family will enjoy!

There are so many different ways to eat zucchini, I often serve side dishes such as parmesan zucchini and zucchini gratin. But my favorite way to make zucchini is to stuff it and serve it as a main course.

Stuffed zucchini boats is a classic dish that never goes out of style. It’s an especially good choice during the summer when everyone’s gardens are overflowing with squash. What I love about this dish is that it’s easy to customize the flavors to your liking and is naturally low in carbs!

This recipe starts with zucchini, which are hollowed out, seasoned, then placed in a baking dish. A simple meat sauce is made with Italian sausage, marinara sauce, garlic and onions. The sauce gets piled into the zucchini shells, then everything is topped with cheese and baked until gooey and browned.

I don’t recommend freezing zucchini boats, simply because the zucchini will be quite mushy upon thawing. That being said, you can absolutely freeze the meat filling for these boats for up to 2 months. Simply thaw the filling, spoon it into fresh zucchinis, then add cheese and bake.

This is an Italian style stuffed zucchini, but there are so many other great ways to fill your squash!

Zucchini is packed with nutrients such as folate, Vitamin B6, potassium, manganese, Vitamin C and and Vitamin K. Zucchini is low calorie, low in carbohydrates and high in fiber. Zucchini also protects against inflammation, aids in digestion, improves thyroid function and is beneficial for your eyes.

This recipe is a great way to get some veggies into your kids. You can even assemble your zucchini boats earlier in the day, then store them covered in the fridge until you’re ready to bake them. I make this recipe all the time and it always gets rave reviews!

Stuffed Zucchini Boats

These stuffed zucchini boats are filled with a hearty sausage mixture, then topped with plenty of cheese and baked to perfection. An easy low carb meal option that the whole family will enjoy!

Prep: 10min

Total: 50min

Serving Size: 1 serving

Nutrition Facts: calories 345 kcal, Carbohydrate 16 g, Protein 25 g, Fat 23 g, Saturated Fat 16 g, Cholesterol 102 mg, Sodium 619 mg, Fiber 4 g, Sugar 11 g, servingSize 1 serving

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

Instruction:

1. Preheat the oven to 400 degrees F. Coat a large rectangular baking with with cooking spray.
2. Cut the zucchini in half lengthwise, then trim off the stem ends. Use a spoon to carefully scoop the flesh out of the zucchinis.
3. Sprinkle the Italian seasoning, salt and pepper over the zucchini shells. Arrange the zucchini in the baking dish.
4. Heat the olive oil in a large pan over medium high heat. Add the sausage and cook for 4-5 minutes, breaking up the meat with a spatula.
5. Add the onion and cook for an additional 4 minutes or until onion is softened. Add the garlic and cook for 30 seconds.
6. Season the sausage and vegetable mixture with salt and pepper.
7. Pour the marinara sauce into the pan and bring to a simmer; cook for 5 minutes.
8. Spoon the meat mixture evenly into the zucchini shells, then top with the shredded cheese.
9. Bake for 25 minutes, or until zucchini is tender and cheese is melted and golden brown.
10. Sprinkle with parsley, then serve.

Stuffed Zucchini

Baked stuffed zucchini boats with Italian sausage, tomatoes and crispy Parmesan topping. A simple, healthy, and flavorful low carb dinner!

Prep: 25min

Total: 40min

Yield: 4

Serving Size: 1 (of 4)

Nutrition Facts: servingSize 1 (of 4), calories 321 kcal, Carbohydrate 18 g, Protein 18 g, Fat 22 g, Saturated Fat 6 g, Cholesterol 34 mg, Fiber 4 g, Sugar 7 g

Ingredients:

• 4 whole zucchini ((about 5 to 6 inches long))
• 2 tablespoons extra-virgin olive oil (divided)
• 1/2 pound ground Italian turkey sausage (casings removed)
• 1/2 cup finely chopped red onion
• 1 large red bell pepper (diced)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon red pepper flakes
• 1 teaspoon minced garlic
• 2 tablespoons tomato paste
• 1/4 cup packed fresh basil leaves
• 2 slices whole wheat sandwich bread
• 1/2 cup freshly grated Parmesan (plus additional for serving)

Instruction:

1. Place a rack in the upper third of your oven. Preheat to 425°F.
2. Halve the zucchini lengthwise, scoop out the seeds, and discard the seeds. Then, scoop out the soft center flesh to create shallow zucchini “shells,” with walls about 1/2 inch thick, reserving the center flesh. Arrange the zucchini shells in a baking dish. Roughly chop the center flesh and set it aside.
3. Heat 1 tablespoon olive oil in a skillet over medium-high heat, then add the sausage, onion, and bell pepper. Using a wooden spoon or heatproof spatula, break apart the sausage, sautéing it together with the vegetables, until the onions are soft and the sausage is browned and fully cooked, 5 to 8 minutes. Stir in the salt, pepper, and red pepper flakes.
4. Add the garlic and tomato paste and cook 1 additional minute, until tomato paste is broken down and incorporated. Add in the reserved zucchini flesh and heat through for 1 minute, then remove from the heat. Taste and add additional salt, pepper, or red pepper flakes as desired.
5. Toast the bread slices, then tear them into large pieces and place in the bowl of a food processor fitted with the steel blade. Add the basil and remaining tablespoon olive oil. Pulse until the bread is broken into large crumbs. Add the Parmesan and pulse just until incorporated, 2 or 3 times.
6. Fold half of the basil breadcrumbs into the sausage mixture. With a small spoon, mound the sausage stuffing into the shells, then sprinkle the tops of the stuffed zucchini with the remaining breadcrumbs. Roast in oven until the zucchini is heated through and the breadcrumbs are golden, 13 to 15 minutes. Enjoy immediately.

The BEST Stuffed Zucchini Recipe EVER | My Family Went Wild!!