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4.84 from 6 votes

Stuffed Zucchini Boats

Quick and easy, healthy dinner! Zucchini boats filled with an Italian meat mixture and topped with shredded cheese.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 609kcal
Author: Julie Evink


  • 4 medium zucchini
  • 2 tsp olive oil
  • 1 lb mild Italian sausage casings removed
  • ½ c onion finely diced
  • 2 tsp minced garlic
  • ½ tsp dried Italian seasonings
  • 1 ½ c. marinara sauce
  • ¾ c. shredded Mozzarella cheese
  • 1 Tbsp chopped fresh parsley


  • Preheat the oven to 400 degrees F. Line a large sheet pan with edges with aluminum foil for easy clean up.
  • Trim off the ends of the zucchini then cut the zucchini in half lengthwise. Scoop the flesh out of the zucchini with a spoon. Place zucchini halves on a baking sheet and set aside.
  • Heat olive oil in a large frying pan of medium high heat. Add the sausage and cook for 4-5 minutes, breaking up meat with a spatula.
  • Add the onion and cook for an additional 4 minutes or until the onion is translucent and soft. Add the garlic and Italian seasoning and cook for 30 seconds or until fragrant.
  • Pour marinara sauce into the pan and bring to a simmer.
  • Spoon the meat mixture into the zucchini shells and top with shredded cheese.
  • Place zucchini in a preheated oven. Bake for 20-25 minutes or until zucchini is tender and cheese is melted and golden brown.
  • Remove from the oven, sprinkle with parsley and serve immediately.



Short on time? You can make the filling ahead of time and keep it in the refrigerator. When it’s time for dinner just prep the zucchini, stuff them, and bake!
Love to Meal Prep? This is a great make-ahead meal. Prepare the boats as instructed and then let them cool. Store them in an airtight container in the refrigerator for three to four days. Warm them up in the microwave for an easy lunch or dinner!
Variations: Swap the sausage for ground beef, pork, or turkey and increase the Italian seasoning to one teaspoon. You could also use shredded cooked chicken – just mix it with the sauce, add the seasonings, and then stuff the zucchini.


Calories: 609kcal | Carbohydrates: 15g | Protein: 30g | Fat: 48g | Saturated Fat: 19g | Cholesterol: 121mg | Sodium: 1589mg | Potassium: 1170mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1165IU | Vitamin C: 47mg | Calcium: 300mg | Iron: 3mg