Zucchini Boats Recipe

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.

Easy Stuffed Zucchini Boats

Tender zucchini boats are filled with a rich meat sauce, topped with cheese, and baked until bubbly.

Prep: 15min

Total: 40min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 444 kcal, Carbohydrate 12 g, Protein 28 g, Fat 31 g, Saturated Fat 12 g, Cholesterol 102 mg, Sodium 582 mg, Fiber 3 g, Sugar 7 g, servingSize 1 serving

Ingredients:

• 3 medium zucchini* (about 6 ounces each)
• 2 teaspoons olive oil
• 1 cup mozzarella cheese (shredded )
• 2 tablespoons parmesan cheese (grated)
• 1 pound ground beef (or Italian sausage)
• 1 onion (diced )
• 1 clove garlic (minced)
• 1 red bell pepper (diced)
• 1 ½ cups pasta sauce ( or marinara, divided)
• 2 teaspoons Italian seasoning
• ¼ teaspoon pepper

Instruction:

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Zucchini Boats

After working hard all our lives and raising a family, we’re now enjoying a simpler life. Getting back to the basics means enjoying old-fashioned comfort foods like these stuffed zucchini boats. —Mrs. C. Thon, Atlin, British Columbia

Prep: 35min

Total: 60min

Yield: 4 servings.

Nutrition Facts: calories 312 calories, Fat 20g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 337mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein.

Ingredients:

• 2 medium zucchini (about 8 inches)
• 3/4 pound ground beef
• 1 small onion, chopped
• 1/2 cup chopped fresh mushrooms
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped green pepper
• 1 cup shredded cheddar cheese, divided
• 2 tablespoons ketchup
• Salt and pepper to taste

Instruction:

Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp. , In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13×9-in. baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes.

Sausage-Stuffed Zucchini Boats

Total: 0 1 0

Yield: 8 zucchini boats

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 310, Fat 24g, Saturated Fat 9g, Carbohydrate 9g, Fiber 2g, Sugar 4g, Protein 15g, Cholesterol 55mg, Sodium 621mg

Ingredients:

• 4 medium zucchini, cut in half lengthwise
• 1 tablespoon olive oil
• 8 ounces sweet loose Italian sausage
• 8 ounces hot loose Italian sausage
• 1 clove garlic, minced
• 1 small onion, chopped
• 2 medium vine-ripened tomatoes, chopped
• Kosher salt and freshly ground black pepper
• 1/2 cup Parmesan, finely grated
• 1/2 cup mozzarella, shaved
• 1/4 cup breadcrumbs
• 2 tablespoons chopped fresh parsley

Instruction:

1. Preheat the oven to 400 degrees F.
2. With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
3. In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
4. In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
5. Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.

stuffed zucchini boats! i have never eaten such a delicious zucchini! Healthy and easy!