Zucchini Boats are a delicious dinner that you will fall in love with. Full of flavor and made with a homemade sauce, this stuffed zucchini recipe can’t be beat.
With zucchini season in full swing, I wanted to make sure to give you another recipe to add to your collection. Stuffed Zucchini is a great all in one meal.
This recipe is a twist on my grandmother’s amazing Stuffed Eggplant . With a spicy sausage filling made with the zucchini itself, breadcrumbs, and Parmesan cheese and then a homemade tomato sauce on top, the depth of flavor will leave you wanting seconds.
I made the Zucchini Boats for dinner tonight. They were WONDERFUL!! My husband couldn’t stop making yummy sounds!! This will definitely be put in the regular rotation, thanks!
How to Make Zucchini Boats
These step-by-step photos help you see exactly how to make this delicious recipe. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
Prepare the Zucchini
I like to use a melon baller to scoop out the insides of the zucchini, but a spoon works well also. You will use half of the zucchini you scoop out in the recipe, the other half can be shredded in a food processor and used in Zucchini Banana Bread or Zucchini Muffins .
Make the Filling
Combine sausage, half the chopped up zucchini, breadcrumbs, Parmesan, eggs, fresh parsley, garlic, salt and pepper.
Stuff and Bake the Zucchini
Add the filling to the hollowed out zucchini. You may have left over filling. Or you may want to grab another zucchini from your garden to stuff. Bake for 40 minutes.
Make the Sauce
While the zucchini bakes, simmer crushed tomatoes with seasonings for an easy homemade sauce.
Finish Them Off
Top the zucchini with sauce, cheese, and bake for 10 to 15 more minutes.
Tips and Tricks
- Use a melon baller : A melon baller is a great way to hallow out the zucchini.
- Use raw meat: It is important to note that the meat cooks in the zucchini in the oven. If you cook your meat first, the recipe will turn out very dry.
- Swap out the pork for turkey: If your family doesn’t eat pork, you can swap it out for ground turkey. There is even Italian seasoned ground turkey that would work perfect here.
Making Zucchini Boats In Advance
This is a great recipe to make ahead of time. Simply make the stuffed zucchini boats up to the point that you are going to put them in the oven. Then cover them and put them in the refrigerator for up to 24 hours. (See instructions for freezing them below.)
When you are ready to bake these, take them out of the refrigerator and bake at 350 degrees for 40 minutes. Top with spaghetti sauce and top with cheese.
Storing Leftovers
Leftover stuffed zucchini can be stored in the refrigerator in an airtight container for up to five days. Reheat in the oven at 350 degrees Fahrenheit for 20 to 30 minutes.
Freezing Sausage Stuffed Zucchini
- Follow the recipe up to the point of putting them in the oven.
- Instead, place the baking sheet in the freezer for 4 hours.
- Transfer the flash frozen zucchini to an airtight container. Store in the freezer for up to three months.
- When you are ready to bake, the zucchini can be placed (still frozen) on a rimmed baking sheet and baked.
- Bake at 350 degrees for an hour.
- Top with sauce and cheese and bake for 15 more minutes.
What to Serve with Zucchini Boats
- Arugula Salad
- Garlic Bread
- Instant Pot Risotto
If you make these Zucchini Boats, please leave me a comment and let me know what you think.
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Ingredients
- 3 to 4 medium zucchini cut in half
- 1 cup Italian seasoned bread crumbs
- 1 pound spicy Italian sausage or ground turkey
- 1/4 cup Parmesan cheese
- 2 eggs
- 4 cloves garlic minced (divided – some for the filling, some for the sauce)
- 2 tablespoons chopped fresh parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 28 ounces crushed tomatoes
- 1 tablespoon dried sweet basil
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon sugar (to taste)
- 1 cup mozzarella shredded
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- Scoop out the insides of the zucchini with a spoon or melon baller , leaving about 1/4 inch around the outside of the zucchini. Chop up the zucchini that you pulled out. 3 to 4 medium zucchini
- Combine half the chopped zucchini (see note), bread crumbs, sausage (raw), cheese, eggs, parsley, 2 minced garlic cloves , salt and pepper in a large bowl. 1 cup Italian seasoned bread crumbs, 1 pound spicy Italian sausage, 1/4 cup Parmesan cheese, 2 eggs, 4 cloves garlic, 2 tablespoons chopped fresh parsley, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- Fill the zucchini with the mixture, place onto the prepared baking sheet, and bake for 40 minutes.
- While the zucchini cooks, make a sauce. Heat oil in a sauce pan. Add 2 minced garlic cloves and sauté for about 30 seconds. Then add in the crushed tomatoes. Bring to a boil, and then reduce to a simmer. Add in the basil, oregano, salt, and pepper. Continue simmering for 15 minutes. At the end of the simmering time, taste the sauce. If it seems a little tart, add a teaspoon of sugar. This will even out the acidity of the canned tomatoes without making the sauce sweet. 4 cloves garlic, 1 tablespoon olive oil, 28 ounces crushed tomatoes, 1 tablespoon dried sweet basil, 1 tablespoon dried oregano, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 teaspoon sugar
- After 40 minutes, top the zucchini with the sauce and mozzarella cheese. Put it all back in the oven for 10 to 15 minutes. 1 cup mozzarella
Recipe Video
Notes
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Zucchini Boats
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Ground Turkey Stuffed Peppers
Oven Baked Salmon in Foil
Taco Stuffed Sweet Potatoes
Chicken Kabobs
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Zucchini Boats
Ingredients
- 3 to 4 medium zucchini cut in half
- 1 cup Italian seasoned bread crumbs
- 1 pound spicy Italian sausage or ground turkey
- 1/4 cup Parmesan cheese
- 2 eggs
- 4 cloves garlic minced (divided - some for the filling, some for the sauce)
- 2 tablespoons chopped fresh parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 28 ounces crushed tomatoes
- 1 tablespoon dried sweet basil
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon sugar (to taste)
- 1 cup mozzarella shredded
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- Scoop out the insides of the zucchini with a spoon or melon baller , leaving about 1/4 inch around the outside of the zucchini. Chop up the zucchini that you pulled out. 3 to 4 medium zucchini
- Combine half the chopped zucchini (see note), bread crumbs, sausage (raw), cheese, eggs, parsley, 2 minced garlic cloves , salt and pepper in a large bowl. 1 cup Italian seasoned bread crumbs, 1 pound spicy Italian sausage, 1/4 cup Parmesan cheese, 2 eggs, 4 cloves garlic, 2 tablespoons chopped fresh parsley, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- Fill the zucchini with the mixture, place onto the prepared baking sheet, and bake for 40 minutes.
- While the zucchini cooks, make a sauce. Heat oil in a sauce pan. Add 2 minced garlic cloves and sauté for about 30 seconds. Then add in the crushed tomatoes. Bring to a boil, and then reduce to a simmer. Add in the basil, oregano, salt, and pepper. Continue simmering for 15 minutes. At the end of the simmering time, taste the sauce. If it seems a little tart, add a teaspoon of sugar. This will even out the acidity of the canned tomatoes without making the sauce sweet. 4 cloves garlic, 1 tablespoon olive oil, 28 ounces crushed tomatoes, 1 tablespoon dried sweet basil, 1 tablespoon dried oregano, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 teaspoon sugar
- After 40 minutes, top the zucchini with the sauce and mozzarella cheese. Put it all back in the oven for 10 to 15 minutes. 1 cup mozzarella
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Nutrition
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