Try this easy stuffed zucchini boats recipe with Italian sausage and cheese. This delicious, low-carb meal is perfect for using fresh summer zucchini from your garden!
Summer is in full swing, and if your garden is anything like mine, it’s overflowing with fresh, vibrant zucchini. I love this time of year when the garden’s bounty seems endless, and zucchini is at the top of the list of things I need to use up.
One of my favorite ways to make the most of this summer squash is with my delicious Stuffed Zucchini Boats Recipe with a sweet Italian sausage bolognese. This recipe is not only a fantastic way to use up your garden zucchini, but it’s also a healthy, satisfying meal that everyone loves. Plus, it’s perfect for those following a low-carb lifestyle!
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How to Make Stuffed Zucchini Boats Recipe
While there are lots of different ways to make a zucchini boat recipe, I lean into my Italian heritage and whip it up with a mouthwatering sausage bolognese. It’s easy to make and I grab whatever ground meat I have on hand, but I think it has lots of flavor with sweet Italian sausage. If you want a leaner dish, use ground turkey – it tastes equally as delicious. Here’s how to make this super easy recipe.
Ingredients Needed
- 4 medium zucchinis
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 1 pound ground sweet Italian sausage (you could use spicy sausage, ground turkey or beef too!)
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley for garnish (optional)
Directions for Making Stuffed Zucchini Boats With Sweet Italian Sausage and Cheese
1 – Preheat Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2 – Prepare the Zucchinis
Slice the zucchinis in half lengthwise and use a spoon to scoop out the centers, creating “boats.” Place the zucchini boats on the prepared baking sheet, and cut side up. Drizzle with olive oil and sprinkle with a little salt.
3 – Bake Zucchinis
Bake the zucchini boats in the preheated oven for about 15-20 minutes, until they are just tender.
4 – Make Sausage Bolognese:
- In a large skillet, heat the remaining olive oil over medium heat.
- Add the diced onions and sauté until translucent, about 5 minutes.
- Add the ground sweet Italian sausage and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add marinara sauce and Italian seasoning. Season with salt and pepper to taste.
- Let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
5 – Stuff Zucchinis
Remove the baked zucchini boats from the oven. Pat the insides dry with a paper towel if there is excess moisture. Fill each zucchini boat generously with the sausage bolognese mixture.
6 – Top with Cheese
Sprinkle the shredded mozzarella cheese evenly over the top of each stuffed zucchini boat.
7 – Bake
Return the stuffed zucchini boats to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8 – Serve
Remove from the oven and let cool slightly. Garnish with fresh basil or parsley if desired. Serve warm.
Variations for Stuffed Zucchini Boats
One of the best things about stuffed zucchini boats is their versatility. There are countless ways to customize this dish to suit your tastes or dietary needs. So if you are not a fan of sausage or want to change things up, you totally can! Here are some other ways to make this tasty meal!
Vegetarian Stuffed Zucchini Boats
For a meatless option, replace the sausage with a hearty mixture of sautéed mushrooms, bell peppers, and onions. Add some cooked quinoa or lentils for extra protein, and season with your favorite herbs and spices. Top with mozzarella or a mix of your preferred cheeses.
Mexican-Inspired Zucchini Boats
Give your zucchini boats a spicy twist by filling them with seasoned ground beef or turkey, black beans, corn, and diced tomatoes. Top with shredded cheddar cheese and bake until bubbly. Serve with a dollop of sour cream, guacamole, and a sprinkle of fresh cilantro.
Mediterranean Stuffed Zucchini Boats
Create a Mediterranean version by stuffing the zucchini with a mixture of ground lamb, diced tomatoes, onions, and garlic. Add in some crumbled feta cheese, olives, and a sprinkle of oregano. Finish with a drizzle of olive oil and a squeeze of lemon juice before baking.
Chicken Parmesan Zucchini Boats
For a twist on the classic chicken parmesan, fill your zucchini boats with shredded cooked chicken mixed with marinara sauce. Top with a generous layer of mozzarella and parmesan cheese. Bake until the cheese is golden and bubbly, then garnish with fresh basil.
Taco Zucchini Boats
Fill your zucchini boats with ground turkey or beef seasoned with taco spices, and top with salsa, shredded lettuce, chopped tomatoes, and a sprinkle of cheddar cheese. After baking, add some sliced avocado or a drizzle of lime crema for a fresh finish.
Italian Sausage and Spinach Zucchini Boats
Combine cooked Italian sausage with sautéed spinach and ricotta cheese for a creamy, flavorful filling. Top with marinara sauce and mozzarella cheese, then bake until the cheese is melted and the filling is heated through.
These variations are just a starting point. Feel free to get creative and experiment with different ingredients and flavors to make this recipe your own.
Serving Ideas
These stuffed zucchini boats are incredibly versatile. Serve them with a fresh green salad for a light meal, or pair them with quinoa, rice, or a light pasta dish for something more substantial. I’ve also served it with a side of garlic bread or breadsticks that adds a satisfying crunch to the meal.
Prep Ahead Information
One of the best parts about this recipe is how easy it is to prepare ahead of time. You can make the sausage bolognese mixture a day in advance and store it in the refrigerator.
When you’re ready to serve, simply stuff the zucchini boats and bake as directed. Alternatively, you can assemble the entire dish the day before and store it in the fridge. Just remember to let it come to room temperature before baking.
Storing and Freezing
Got leftovers? No problem! Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
If you’d like to freeze them, let the boats cool completely after baking. Wrap each one individually in plastic wrap and then in aluminum foil. They can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) until heated through.
Easy Stuffed Zucchini Boats With Italian Sausage and Cheese
Equipment
Ingredients
- 4 zucchini
- 1 tbsp extra virgin olive oil
- 1 onion yellow
- 1 lb sweet Italian sausage ground
- 2 cloves garlic minced
- 2 cups marinara sauce
- salt to taste
- pepper to taste
- 1 cup mozzarella fresh, shredded
- basil garnish (optional)
- parsley garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Slice the zucchinis in half lengthwise and use a spoon to scoop out the centers, creating “boats.” Place the zucchini boats on the prepared baking sheet, and cut side up. Drizzle with olive oil and sprinkle with a little salt.
- Bake the zucchini boats in the preheated oven for about 15-20 minutes, until they are just tender.
- In a large skillet, heat the remaining olive oil over medium heat.Add the diced onions and sauté until translucent, about 5 minutes.
- Add the ground sweet Italian sausage and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the minced garlic and cook for another minute until fragrant.Add marinara sauce and Italian seasoning. Season with salt and pepper to taste. Let the sauce simmer for about 10 minutes, allowing the flavors to meld together
- Remove the baked zucchini boats from the oven. Pat the insides dry with a paper towel if there is excess moisture. Fill each zucchini boat generously with the sausage bolognese mixture.
- Sprinkle the shredded mozzarella cheese evenly over the top of each stuffed zucchini boat.
- Return the stuffed zucchini boats to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly. Garnish with fresh basil or parsley if desired. Serve warm.
Nutrition
Final Thoughts on Stuffed Zucchini Boats Recipe
Stuffed Zucchini Boats with Bolognese is truly my favorite way to use the zucchini growing abundantly in my garden. The combination of fresh, homegrown zucchini with savory sausage bolognese and melty mozzarella cheese is simply irresistible.
If you’re not growing zucchini in your garden, don’t worry! You can easily head over to your local farmer’s market to pick up some fresh zucchini. The freshness and flavor of locally sourced produce will make this dish even more delightful.
I hope you enjoy this recipe as much as I do. It’s a great way to make the most of the zucchini that’s so plentiful this time of year. Happy cooking!
Not sure when to harvest your garden zucchini? Read this article from the University of Minnesota Extension Office.
If you have any questions, comments or suggestions, please let me know in the comments below. I’d love to hear! And feel free to share this post with anyone you think would find it helpful too.
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Enjoy your day! xo
