Italian Sausage Stuffed Zucchini Boats
Hollowed zucchini halves filled with savory Italian sausage, marinara sauce, and melted mozzarella.
A delicious, low-carb keto dinner that turns fresh summer zucchini into hearty stuffed boat entrees.
Key Equipment
- Chef's Knife
- Cutting Board
- Measuring Cups & Spoons
- Large Non-Stick Skillet
- Baking Sheet
Chef's Pro-Tips
- Mise en Place: Measure and prep all ingredients before you turn on the stove. This recipe moves quickly, and having everything ready prevents burning.
- Fresh is Best: Whenever possible, use freshly squeezed lemon juice, whole garlic cloves, and fresh herbs instead of dried/jarred versions. The flavor difference is huge!
- Don't Crowd the Pan: Leave room between ingredients. If the pan is overloaded, the moisture will steam the food instead of browning it.
Ingredients
4
servings
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4 medium zucchini, halved lengthwise and hollowed out
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1 lb Italian sausage, casing removed
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1 cup marinara sauce
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1 cup shredded mozzarella cheese
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¼ cup grated Parmesan cheese
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2 cloves garlic, minced
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1 tsp Italian seasoning
Step-by-Step Instructions
Hollow Zucchini
Preheat oven to 400°F (200°C). Scoop out center flesh of halved zucchini with a spoon to form boats.
Cook Filling
Brown Italian sausage in a skillet with minced garlic. Drain excess fat and stir in marinara sauce and Italian seasoning.
Stuff & Bake
Fill zucchini boats with sausage mixture, top with mozzarella and Parmesan. Bake for 25-30 minutes until cheese is bubbly and zucchini is tender.
Frequently Asked Questions
Allow the food to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
We do not recommend freezing this dish, as dairy-based sauces and creamy textures tend to separate and curdle when thawed.
Use our interactive servings adjuster at the top of the ingredients list! Simply click the '+' or '-' buttons to automatically scale all ingredient quantities up or down to match your guest count.
Absolutely! For gluten-free modifications, swap standard grains or soy sauces with tamari or certified gluten-free options. For plant-based alternatives, choose coconut milk or vegetable broth in place of dairy and chicken products.