Best zucchini boat recipe! These simple stuffed zucchini boats are filled with a hearty Italian sausage sauce and topped with melted mozzarella cheese.
This was the first year that we’ve been able to plant a garden. We planted several zucchini plants because it might just be my favorite vegetable, and I’ve been so excited to get homegrown zucchini.
Unfortunately, our plants haven’t done well, and we’ve gotten a grand total of 1 zucchini from our plants. So I was thrilled when my mom dropped off a big box of zucchini for us.
I’ve made zucchini bread, zucchini cake, chocolate zucchini cake, and these zucchini boats. The zucchini boats are just what they sound like.
They’re zucchini shells (or boats) that are filled with a savory Italian sausage sauce and then topped with cheese. Not only are they easy to make and super tasty, but they reheat well so feel free to make a batch and enjoy them for days!
How to make zucchini boats
Cut the zucchini in half lengthwise. Cut off both ends.
Use a spoon to hollow out each zucchini leaving a border around the edges. Season the zucchini with salt and pepper.
Place the zucchini shells in the baking dish.
Heat a large skillet over medium heat. Drizzle in olive oil.
Add Italian sausage and cook until browned. Stir in onion and cook for 3-4 minutes, or until softened.
Add garlic, and cook for 30 seconds. Stir in the spaghetti sauce and Italian seasoning.
Cook, stirring regularly, until heated through, about 3-5 minutes.
Divide the sauce among the zucchini shells. Sprinkle cheese over the top.
Bake for 20-30 minutes, or until the zucchini is tender and the cheese is golden brown. Sprinkle with parsley just before serving.
Tips
Tips- Zucchini: My zucchini were about 11 ounces each. If using a larger zucchini like that, bake the shells for about 5 minutes before filling. This will help the shells become tender enough by the end of the baking time.
- Italian sausage: I like to use mild Italian sausage in this recipe, but you can use hot Italian sausage or a ground turkey Italian sausage if you prefer.
- Cheese: Feel free to use a little more or less to taste. Also, topped with a little grated Parmesan cheese adds a little something extra.
Storing/reheating
I store the cooked zucchini boats in a resealable container in the fridge and reheat them in the microwave. The zucchini boats will keep in the fridge for up to 4 days.
More zucchini recipes!
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Zucchini Boats
Equipment
- Baking dish
Ingredients
- 6 medium zucchini
- Salt and pepper
- 1 teaspoon olive oil
- 1 pound ground Italian sausage
- 1/2 cup diced white or yellow onion
- 3 cloves garlic minced
- 2 cups spaghetti sauce
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese
- Parsley
Instructions
- Preheat oven to 400F. Grease a large rectangular baking dish with nonstick cooking spray. Set aside.
- Cut the zucchini in half lengthwise.
- Cut off both ends.
- Use a spoon to hollow out each zucchini leaving a border around the edges.
- Season the zucchini with salt and pepper.
- Place the zucchini shells in the baking dish.
- Heat a large skillet over medium heat.
- Drizzle in olive oil.
- Add Italian sausage and cook until browned.
- Stir in onion and cook for 3-4 minutes, or until softened.
- Add garlic, and cook for 30 seconds.
- Stir in the spaghetti sauce and Italian seasoning.
- Cook, stirring regularly, until heated through, about 3-5 minutes.
- Divide the sauce among the zucchini shells.
- Sprinkle cheese over the top.
- Bake for 20-30 minutes, or until the zucchini is tender and the cheese is golden brown.
- Sprinkle with parsley just before serving.
Notes
- Zucchini: My zucchini were about 11 ounces each. If using a larger zucchini like that, bake the shells for about 5 minutes before filling. This will help the shells become tender enough by the end of the baking time.Â
- Italian sausage: I like to use mild Italian sausage in this recipe, but you can use hot Italian sausage or a ground turkey Italian sausage if you prefer.Â
- Cheese: Feel free to use a little more or less to taste. Also, topped with a little grated Parmesan cheese adds a little something extra.Â
- Nutrition values are estimates.Â
Nutrition
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Comments & Reviews
Sarah says
Win! My picky eaters ate them.
Kate says
Yay! That is a win!