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Home » Dinner » Stuffed Zucchini Boats

Published: March 5, 2019 Last Modified: March 5, 2019 By Sara 159 Comments

Stuffed Zucchini Boats

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Stuffed Zucchini Boats Recipe | Baked Zucchini | Low Carb Zucchini #dinner #lowcarb #keto #zucchini #sausage #dinneratthezoo

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 Recipe | Baked Zucchini | Low Carb Zucchini #dinner #lowcarb #keto #zucchini #sausage #dinneratthezoo Stuffed Zucchini Boats Recipe | Baked Zucchini | Low Carb Zucchini #dinner #lowcarb #keto #zucchini #sausage #dinneratthezoo

A plate of stuffed zucchini boats filled with a savory meat sauce and topped with mozzarella cheese.

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!

How do you make stuffed zucchini boats?

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.

Hollowed out zucchini halves in a baking dish.

Tips for stuffed zucchini boats

  • You can use mild or hot Italian sausage, pork or turkey sausage, or even ground beef for this recipe.
  • Use your favorite brand of marinara sauce. I typically use Newman’s Own or Classico.
  • You can also make this recipe with yellow squash, or even hollowed out small eggplants!
  • While I typically use mozzarella cheese in this dish, other great choices would be parmesan, fontina or provolone.

Sausage and tomato sauce in a skillet.

Can you freeze zucchini boats?

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.

Zucchini boats in a baking dish with meat sauce and shredded cheese.

Stuffed Zucchini Boat Variations

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

  • Mexican: Make a filling with 1 lb ground beef, 16 ounces tomato sauce, 4 ounces diced green chiles, 3/4 cup black beans and 1/2 cup corn, then top with cheddar cheese and bake.
  • Asian: Make the filling for my chicken lettuce wraps, spoon it into the zucchini, then bake.
  • Vegetarian: Make a filling with sauteed onion, 2 cups cooked grains such as rice or quinoa, 1 diced red bell pepper, salt, pepper, 1 1/2 cups shredded cheese, and fresh herbs.

Stuffed zucchini boats filled with meat sauce and topped with melted cheese.

Is zucchini healthy?

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!

More great Italian recipes

  • Olive Garden Minestrone Soup
  • Pizza Pasta
  • Penne alla Vodka
  • Chicken Alfredo Dip
  • Meatball Soup
A plate of stuffed zucchini boats filled with a savory meat sauce and topped with mozzarella cheese.
Print Pin
4.97 from 112 votes

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!
Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 345kcal
Author Sara Welch

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

Instructions

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

Nutrition

Calories: 345kcal | Carbohydrates: 16g | Protein: 25g | Fat: 23g | Saturated Fat: 16g | Cholesterol: 102mg | Sodium: 619mg | Potassium: 1249mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1065IU | Vitamin C: 47.6mg | Calcium: 182mg | Iron: 3.5mg
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Filed Under: Dinner, Gluten Free

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    Comments

    1. SR says

      June 25, 2022 at 10:28 pm

      5 stars
      This was a huge hit with my family with summer zucchini, I stirred in the scooped out zucchini, after I chopped it up, and added to meat mixture. I topped with fresh basil after pulling out of oven.

      Reply
    2. Patricia says

      June 23, 2022 at 4:01 pm

      5 stars
      My neighbor gave us some zucchini from his garden. I made the Asian variation using your link to your lettuce wrap recipe. It was excellent and I will make it again. Never thought that I would be wishing for more zucchini in the summertime!

      Reply
      • Patricia says

        July 19, 2022 at 4:38 am

        5 stars
        Patricia again… Made the sausage version last night. Very good. It was so easy to put together and so delicious.

        Reply
    3. Maggie says

      May 17, 2022 at 4:24 pm

      5 stars
      Very simple and oh so delicious. I added brown rice to the sausage mixture and used diced petite fire roasted tomatoes (Muir) and they were excellent and super easy to make. Thank you

      Reply
    4. WCollins says

      May 12, 2022 at 10:21 am

      5 stars
      Great recipe! Looking forward to making it again. Planning to cook the meat before hand. Then assemble and bake while camping.

      Reply
    5. Shelli says

      March 8, 2022 at 3:56 pm

      Excellent recipe ! I make my sauce from canned San Marzano tomatoes as well. A perfect compliment to the Italian sausage. I have also made this with hamburger. Both exceptional 👏

      Reply
    6. Kathy says

      October 21, 2021 at 8:15 pm

      5 stars
      Great recipe. I added crushed red pepper flakes and diced red bell peppers. We loved it. Will make again

      Reply
    7. Peter Ross says

      October 10, 2021 at 6:06 am

      I cooked it at 350 30′ convection, just until the shell was al dente. Any more would have ruined the mushrooms., which were protected by the shell and so also al dente.

      Reply
    8. Peter Ross says

      October 10, 2021 at 6:01 am

      5 stars
      Thanks for the clear guidance. I replaced sausage with leftover veggie-turkey burgers, roast pork cubes, and quartered creminis in your filling and I added some leftover fried peppers, a fresh jalapeno, and instead of adding the sauce to the meat/zucchini mix, I poured it over, pressed on half-fat mozzarella and sprinkled (would have sprayed if I had it) olive oil on top. For spice, I sprinkled a little lemon juice, fresh oregano and dried thyme plus what was in the burgers. Heavenly. I think the secret was the organic garden fresh, 2.5 lb zucchini, sweet as I have tasted. I ate a whole half and gave the other half to the lady who gave me the zucchini.

      Reply
    9. Jen says

      September 29, 2021 at 8:58 pm

      5 stars
      Easy recipe that I make all season when our garden overflows with zucchini! Always comes out delicious!

      Reply
    10. Carly says

      September 14, 2021 at 12:59 pm

      5 stars
      Delicious – followed all ingredient sizes given. I just purchased suaages and then took out the meat from the casings – works well with mild Italian flavour. My oven cooks them to a slightly crunchy/tender point at 20 mins – we like veggies more crispy. Heats up well in microwave.

      Reply
    11. Lynne says

      September 10, 2021 at 8:19 am

      It states you can make the boats in advance.
      Question If you parboil zucchini. Would you assemble with meat or leave until ready to reheat?
      Thank you for any guidance. Great recipe!

      Reply
      • Sara says

        September 14, 2021 at 10:32 am

        I would store the meat sauce separately then combine right before you bake them!

        Reply
    12. Kara says

      September 8, 2021 at 9:08 am

      5 stars
      I have made this recipe multiple times, always using the zucchini from my garden that seem to quadruple in size overnight! I use one large one (fits perfectly in 9×13 dish) — the last time I made it, I seasoned the zucchini and par-baked it before adding the filling. This helped get the zucchini nice and soft without browning the cheese too much. Since the zucchini I use is SO big, it took about 25 minutes in the oven before it started to soften. As soon as I could just barely get a fork to pierce the flesh, I filled it and continued baking per the recipe. It was perfect! Making it again tonight!

      Reply
      • Sara A Nickerson says

        September 11, 2021 at 8:05 am

        Do you make the zucchini into boats before you parbake it?

        Reply
      • Ann says

        October 1, 2021 at 10:51 am

        5 stars
        Good to know! Thank you!

        Reply
      • Shanna Malachin says

        November 7, 2021 at 5:00 pm

        5 stars
        Nice and simple recipe. Comes out fantastic with the giant zucchini’s and hormone free grass fed ground beef we get at the market. We reduce the sauce greatly,
        We just don’t understand why the olive oil in the pan? Sausage and ground beef brown up well w/o oil… is it because of the onion?

        Reply
        • Sara says

          November 9, 2021 at 8:09 am

          I add a little oil to the recipe because it ensures the meat will brown nicely and not stick to the pan!

          Reply
    13. Wayne Watson says

      August 30, 2021 at 6:42 pm

      Loved this recipe, but you don’t mention what you do with the zucchini you removed to make the boat. I add it into the filling mix because… its delicious and why waste it!

      Reply
    14. Lara says

      August 30, 2021 at 12:51 pm

      5 stars
      This is a question rather then a comment , what do you do with the zucchini you scoop out of the boats so that there is no waste ? Any suggestions on how I can use this ? And if I missed it in the instructions my apologies

      Reply
      • Sara says

        August 31, 2021 at 8:53 am

        I discard it but you can add it to the filling if you prefer!

        Reply
    15. Ruth Dustin says

      August 29, 2021 at 11:38 am

      5 stars
      Love this recipe. I can’t wait for my zucchini to get big enough to make this. Super easy, very filling and liked by even the pickiest eaters in my family.

      Reply
    16. Carol says

      August 28, 2021 at 3:06 pm

      5 stars
      These are so delicious and easy!

      Reply
    17. Brenda says

      August 24, 2021 at 5:30 pm

      5 stars
      Have made this recipe
      It’s super easy. My whole family loved it
      (No leftovers)

      Reply
    18. Carmelle says

      August 24, 2021 at 10:15 am

      5 stars
      Love love this recipe. Will make it again and again. Perfect during zucchini season.

      Reply
    19. Mary Curran says

      August 15, 2021 at 4:34 pm

      1 star
      Terrible recipe. I have tried 4 times to load comments with details and it bumps me off. I now hate zucchini and the sloppiness of this recipe for a beginner. A beginner.

      Reply
    20. Dan Benson says

      August 9, 2021 at 2:37 pm

      5 stars
      This is a keeper. Made this yesterday and had leftovers today. We loved it, we will bee making this again.

      Reply
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