Stuffed Zucchini Boats
These stuffed zucchini boats are filled with savory meat sauce and topped with melty mozzarella, for a family-friendly, low-carb dinner that’s both simple and satisfying.
Sausage Zucchini Boats
Stuffed zucchini boats are one of those dinners that feels a little more put-together than your average weeknight meal, but still easy enough to pull off without overthinking it. Fresh zucchini gets hollowed out and filled with a hearty, savory mixture of Italian sausage, tomato sauce and simple seasonings, then topped with mozzarella and baked until everything is tender and melty.
This is a great meal option when you want something filling that doesn’t feel heavy. The zucchini keeps things lighter and lower in carbs, while the sausage and cheese brings lots of flavor. It’s also one of those rare dishes that both kids and adults will actually agree on, which made it a keeper in our regular dinner rotation.
Serve these zucchini boats on their own for a simple, balanced meal, or pair them with rice or pasta if you’re feeding a bigger crowd or want something a little more hearty. Either way, this recipe makes enough to feed the whole family and comes together with everyday ingredients you probably already have on hand.
Ingredients
- Produce: Zucchini (3 large or 4 medium), chopped onion, fresh garlic
- Protein: Mild Italian sausage
- Dairy: Mozzarella cheese, Parmesan cheese
- Pantry: Spaghetti sauce, onion powder, Italian seasoning
Scroll down to the printable recipe card at the bottom of the post for full ingredient amounts and step-by-step directions.
Kitchen Tools
I’ve provided this quick list of shop-able supplies for your convenience; read our disclosure policy here.
Instructions
- Prepare the Veggies – Cook the chopped onion with a Tablespoon of oil in a large sauté pan until caramelized (about 10 minutes), then add the minced garlic.
- Cook the Sauce – Break up the sausage and add to the pan with seasonings, cooking until browned, or about 10 minutes. Add the tomato sauce and grated parmesan cheese and simmer on low for 10-15 minutes.
- Fill the Zucchini – While the sauce simmers, cut each zucchini in half lengthwise and scoop out the middle part with the seeds. Fill the zucchini boats with the finished meat sauce and top with both cheeses.
- Bake – Place the stuffed zucchini boats into a large baking dish and bake at 420°F for 15 minutes.
Prep Tips
- Zucchini – This recipe makes enough filling for 6-8 zucchini boats, which would be either 3 large zucchini or 4 medium zucchini. Wash the outside well and scoop out the soft middle (with the seeds). You want to get rid of all the mushy stuff, but leave enough of a shell that it will hold up.
- Garlic – We used fresh minced garlic for this recipe (about 3 cloves). However, you can substitute with a teaspoon of garlic powder if needed. If using garlic powder, add to the meat with the other seasonings.
- Garnish – We topped our finished zucchini boats with chopped parsley for a nice pop or color and a little bit or herb flavor. You could also add a sprinkle of red pepper flakes to add some heat.
- Storage – Keep leftovers in an airtight container in the fridge for up to 3-4 days.
More Zucchini Recipes
- Air Fryer Zucchini Fries
- Chocolate Chip Zucchini Bread
- Zucchini Bread Muffins
- Chocolate Zucchini Brownies
Baked Italian Zucchini Boats Recipe (Printable Recipe Card)
If you tried this recipe and loved it too, please rate it!
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Soccer Mom Blog
Stuffed Zucchini Boats
Equipment
- Large sauté pan
- Cheese grater
- Large Baking Dish
Ingredients
- 3-4 zucchini 3 large or 4 medium zucchini
- 3 cloves garlic minced
- 1 medium onion chopped
- 1 pound mild Italian sausage
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 1/2 cup spaghetti sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the chopped onion with a Tablespoon of oil in a large sauté pan until caramelized (about 10 minutes), then add the minced garlic.
- Break up the sausage and add to the pan with seasonings, cooking until browned, or about 10 minutes.
- Add the tomato sauce and Parmesan cheese. Stir to mix, then simmer on low for 10-15 minutes.
- While the sauce simmers, cut each zucchini in half lengthwise and scoop out the middle part with the seeds.
- Preheat oven to 420 degrees Fahrenheit.
- Fill the zucchini boats with the finished meat sauce and top with both cheeses.
- Place the stuffed zucchini boats into a large baking dish and bake at 420°F for 15 minutes.
Notes
- Zucchini: Use 3 large or 4 medium (6–8 boats). Scoop out soft centers, leaving a sturdy shell.
- Garlic: Use 3 cloves fresh or 1 tsp garlic powder (add with seasonings).
- Garnish: Top with chopped parsley or red pepper flakes for a little heat.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days.
Nutrition
Pin our Zucchini Boat Recipe on Pinterest:
You might also like:
- Keto Stuffed Onion Bombs - June 7, 2026
- 4th of July Pretzel Bites - June 3, 2026
- Celery Bug Snacks - June 2, 2026
