Stuffed Zucchini Boats

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These stuffed zucchini boats are filled with savory Italian sausage, marinara sauce, peppers, onions, and melty cheese, then baked until tender and bubbly. This easy zucchini boat recipe is hearty, flavorful, and perfect for summer dinners.

Prep Time10

Cook Time50

Total Time1

Course: Over 500 Family Dinner Recipes Ideas

Keyword: best summer recipes, pork, stuffed, summer recipes, zucchini

Servings:

Author: Carrian Cheney

Equipment

Ingredients

4 Zucchinis medium, ends cut off and halved lengthwise
Salt and Pepper to taste
1 Tablespoon Olive Oil
¾ Pound Mild Italian Sausage see note
1 teaspoon Dried Italian Seasoning
½ Sweet Onion finely diced
1 Clove Garlic minced
½ Red Bell Pepper
2 Cups Marinara Sauce
1 Cup Mozzarella Cheese shredded
⅓ Cup Parmesan Cheese freshly grated
1 Tablespoon Parsley chopped

US Customary - Metric

Instructions

Prep

Preheat the oven to 400℉. Place parchment on a cookie sheet.
Trim the ends off the zucchini. Cut the zucchini in half lengthwise, and use a spoon or melon baller to carefully scoop the flesh out of the zucchinis. Sprinkle generously with salt and allow to sit.
4 Zucchinis, Salt and Pepper

Make the Sausage Filling

Heat the olive oil in a large pan over medium high heat. Add the sausage and cook, breaking up the meat with a spatula for 3-4 minutes.
1 Tablespoon Olive Oil, ¾ Pound Mild Italian Sausage
Add Italian seasoning, onions, garlic and peppers and stir to combine. Cook for an additional 4 minutes or until onions and peppers are softened.
1 teaspoon Dried Italian Seasoning, ½ Sweet Onion, 1 Clove Garlic, ½ Red Bell Pepper
Season the sausage and vegetable mixture with salt and pepper.
Salt and Pepper
Pour the marinara sauce into the pan and bring to a simmer; cook for 5 minutes or until the sauce has thickened and reduced slightly.
2 Cups Marinara Sauce

Assemble the Zucchini Boats

Spoon the meat mixture evenly into the zucchini shells, then top with the shredded cheeses.
1 Cup Mozzarella Cheese, ⅓ Cup Parmesan Cheese
Spray foil with non stick spray and tent over the pan.

Bake

Bake for 25 minutes, or until zucchini is tender.
Remove the foil and bake another 10 minutes. Sprinkle with parsley, then serve.
1 Tablespoon Parsley

Video

Notes

You can use 1/2 or 1 pound, it just depends on how meaty you want it and how big the zucchinis are. No need to adjust the other ingredients.

Nutrition