Italian Sausage Stuffed Zucchini Boats
Hollowed zucchini halves filled with savory Italian sausage, marinara sauce, and melted mozzarella.
In a nutshell: This authentic italian italian sausage stuffed zucchini boats comes together in just 45 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
A delicious, low-carb keto dinner that turns fresh summer zucchini into hearty stuffed boat entrees.
Key Equipment
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Chef's Pro-Tips
- Drain the Sausage Fat: Pour off the excess fat after browning the sausage before stirring in the marinara. Skipping this leaves a greasy filling that soaks the zucchini shells soggy.
- Leave Sturdy Walls: When hollowing the zucchini, keep the shell thick enough to hold its shape. Paper-thin boats collapse during the 25-30 minute bake under the cheese.
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
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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.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
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Non-stick paper for lining pans – easy release, easy cleanup.
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Teak spoons gentle on cookware and built for daily stirring.
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Silicone whisks safe for nonstick pans, in two sizes.
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Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Don't waste it — chop it finely and stir it into the sausage filling, or save it for soups, stir-fries, or fritters.
Don't overbake — 25-30 minutes at 400°F is enough for tender zucchini with bubbly cheese. Scooping the boats evenly also helps them cook at the same rate.
Yes — brown it the same way, but add extra Italian seasoning, salt, and a pinch of fennel seeds to make up for the sausage's seasoning.
Yes — stuff the boats and refrigerate them covered for up to a day. Add the cheese topping just before baking so it melts fresh and bubbly.
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