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    Home » Dinners » Zucchini Boats

    Zucchini Boats

    Published: Aug 6, 2020 · Modified: Aug 6, 2020 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Best zucchini boat recipe! These simple stuffed zucchini boats are filled with a hearty Italian sausage sauce and topped with melted mozzarella cheese.

    Zucchini boats filled with sausage sauce and 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

    Zucchini boat with the insides scooped outCut 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.

    Zucchini boat italian sausage filling in a silver pan

    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.

    Uncooked zucchini boats in a white baking panDivide 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.

    Baked zucchini boats in a white baking dishTips

    • 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.

    Baked zucchini boats topped with chopped parsleyMore zucchini recipes!

    • Zucchini Bread
    • Zucchini Frittata
    • Chocolate Zucchini Cake

    If you’ve tried this zucchini boat recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Zucchini boats filled with sausage sauce and cheese

    Zucchini Boats

    Zucchini boats are an easy dinner recipe! These zucchini shells are stuffed with a hearty Italian sausage sauce and topped with melted mozzarella cheese.
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 12 servings
    Calories: 192kcal
    Author: Kate @ I Heart Eating

    Equipment

    • Baking dish

    Ingredients

    • 6 medium zucchini
    • Salt and pepper
    • 1 teaspoon olive oil
    • 1 pound ground Italian sausage
    • ½ 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. 
    • 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. 
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 192kcal | Carbohydrates: 7g | Protein: 9g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 557mg | Potassium: 506mg | Fiber: 2g | Sugar: 5g | Vitamin A: 436IU | Vitamin C: 22mg | Calcium: 80mg | Iron: 1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
    « Oatmeal Raisin Bran Muffins
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Sarah

      June 11, 2021 at 9:09 am

      5 stars
      Win! My picky eaters ate them.

      Reply
      • Kate

        June 11, 2021 at 9:20 am

        Yay! That is a win!

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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