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Sausage Stuffed Zucchini Boats

Featured in Sophisticated Dinners Ready in 45 Minutes or Less.

Savory sausage and fresh vegetables come together in tender zucchini, topped with melted mozzarella for a hearty, flavor-packed main. Each zucchini boat is filled with an aromatic mixture of seasoned meat, red pepper, mushrooms, and a touch of marinara, then baked until golden. The dish is finished with a sprinkle of parsley, adding a burst of freshness. Perfect for a comforting weeknight meal, this offering combines juicy squash with rich filling, ensuring every bite is both satisfying and nutritious. Serve warm from the oven for best results.

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Sarah
Updated on Sat, 17 May 2025 21:48:51 GMT
A wooden cutting board with sliced zucchini and meat. Pin it
A wooden cutting board with sliced zucchini and meat. | chefmiarecipes.com

Sausage stuffed zucchini boats are my favorite way to bring a hearty comfort meal to the table while still sneaking in loads of veggies. Each zucchini half gets piled with a rich sausage filling topped with melty cheese, making this a weeknight dinner my whole family actually cheers for.

When I first tried this recipe I worried my kids would push away the zucchini but the cheesy sausage filling wins them over every time and now it is one of our most repeated summer dinners

Ingredients

  • Large or medium zucchini: you want firm ones without soft spots for best results
  • Olive oil: this helps caramelize the zucchini and bring out its flavor choose extra virgin if possible
  • Kosher salt and freshly ground black pepper: adds layers of flavor choose coarse kosher salt for better control
  • Breakfast sausage or Italian sausage: choose high quality sausage with a balance of meat and fat for juicy filling
  • Onion, diced: sweet or yellow for better caramelization and depth
  • Red bell pepper, diced: choose firm shiny peppers for sweetness
  • Fresh mushrooms, diced: use cremini or white button mushrooms for savoriness and an earthy touch
  • Garlic, minced: fresh is best for the brightest flavor
  • Italian seasonings: use a blend with oregano thyme basil for aroma
  • Marinara sauce: homemade is ideal but your favorite jarred sauce also works
  • Shredded mozzarella: choose whole milk mozzarella for best melting and stretch
  • Fresh Italian parsley, chopped: for a bright fresh finish

Step-by-Step Instructions

Prepare the Zucchini:
Slice each zucchini in half lengthwise and scoop out the seeds plus a little of the flesh with a spoon leaving a quarter inch border so the shell stays sturdy. This will be the base that holds all your filling.
Roast the Zucchini Shells:
Arrange the zucchini halves on a large baking sheet and drizzle with olive oil rubbing to coat both sides. Sprinkle evenly with salt and black pepper. Bake them in a preheated oven at 350 degrees for 15 minutes. Roasting softens them just enough so they do not get soggy after filling.
Make the Sausage Filling:
Heat a teaspoon of olive oil in a large skillet over medium high heat. Add the sausage breaking it up as it cooks. Keep stirring and crumbling until it is cooked through and nicely browned. Transfer sausage to a plate and leave any drippings in the pan for maximum flavor.
Cook the Vegetables:
Add diced onion to the skillet and stir for about three to four minutes until it starts to turn translucent. Mix in red pepper mushrooms and minced garlic and keep sautéing for about three minutes until the vegetables have softened and the garlic is fragrant. Sprinkle in the remaining salt black pepper and Italian seasonings at this stage to season all the veggies well.
Finish and Assemble the Filling:
Return the cooked sausage to the skillet and pour in the marinara sauce. Stir everything together until evenly coated and taste for salt adjusting if needed. Mix in about two thirds of your shredded mozzarella to get a gooey filling. This is when the aroma fills the kitchen.
Stuff and Bake the Zucchini Boats:
Generously scoop the sausage filling into each roasted zucchini shell packing it in and mounding it on top. Sprinkle the remaining mozzarella over every boat. Bake for ten minutes or until the cheese on top is fully melted and bubbling.
Finish and Serve:
Once out of the oven shower the boats with plenty of fresh chopped parsley. Serve warm while the cheese is perfect for stretching.
A slice of zucchini with meat and cheese. Pin it
A slice of zucchini with meat and cheese. | chefmiarecipes.com

My favorite part is the way mozzarella browns just at the edge of each boat adding a perfect salty crunch. Last summer my son called dibs on the crispiest cheese corner and it quickly became a family thing where we all chase those golden bits.

Storage tips

Store any leftovers in an airtight container in the fridge for up to four days. Reheat in the oven or microwave. If you plan to freeze them bake as directed let them cool completely and store in freezer safe containers. Thaw in the fridge overnight before warming through in the oven to keep the filling from getting watery.

Ingredient substitutions

If you want to make these vegetarian you can substitute the sausage with a plant based crumbled sausage or cooked lentils for a similar hearty texture. For a lighter dish try ground turkey or chicken instead of pork sausage. If you only have yellow squash on hand that works too.

Serving suggestions

Serve these zucchini boats with garlic bread or a simple green salad for a complete meal. Sometimes I spoon extra warm marinara over the top before serving for a saucier dish or sprinkle with a little extra parmesan.

Two slices of zucchini with meat and cheese. Pin it
Two slices of zucchini with meat and cheese. | chefmiarecipes.com

Cultural moment

Stuffed vegetables are beloved in cuisines around the world from Greek gemista to Turkish dolma and this zucchini boat recipe is my riff on those old family traditions using what is local and seasonal in my kitchen. It is always a hit at potlucks and makes zucchini shine.

Frequently Asked Questions

→ Can I use turkey sausage instead of pork?

Yes, turkey sausage works great and offers a lighter option with similar flavor. Adjust seasonings as desired.

→ How do I prevent watery zucchini boats?

Partially pre-baking the zucchini helps draw out excess moisture, keeping the filling from getting soggy.

→ What cheese blends work best?

Mozzarella melts well, but you can also blend in provolone or parmesan for extra depth and richness.

→ Can these be made ahead of time?

Prepare the filling in advance and stuff the zucchini up to a day ahead. Bake just before serving for best texture.

→ Is this dish suitable for freezing?

For best quality, freeze stuffed, unbaked zucchini boats. Thaw, then bake when ready to serve.

sausage stuffed zucchini boats

Zucchini boats are packed with sausage, veggies, and gooey cheese, baked until golden and finished with fresh herbs.

Prep Time
25 Minutes
Cook Time
20 Minutes
Total Time
45 Minutes

Category: Weeknight Elegance

Difficulty: Intermediate

Cuisine: Italian

Yield: 6 Servings

Dietary: Low-Carb, Gluten-Free

Ingredients

→ Main Ingredients

01 4 large or 6 medium zucchini
02 2 tablespoons olive oil, divided
03 1 teaspoon kosher salt, divided, adjust to taste
04 ½ teaspoon freshly ground black pepper, divided, adjust to taste
05 1 pound breakfast sausage, regular or hot, or Italian sausage
06 1 small onion, diced into ½-inch pieces, approximately ¾ cup
07 1 small red bell pepper, diced into ½-inch pieces, approximately 1 cup
08 8 ounces fresh mushrooms, diced into ½-inch pieces, approximately 3 cups
09 6 cloves garlic, minced
10 1½ tablespoons Italian seasonings
11 ½ cup marinara sauce, preferably homemade
12 4 cups shredded mozzarella cheese
13 2 tablespoons fresh Italian parsley, finely chopped for garnish

Instructions

Step 01

Preheat oven to 350°F. Slice zucchini in half lengthwise and scoop out seeds and some flesh, leaving about ¼ inch of flesh along the skin. Arrange zucchini halves on a baking sheet, drizzle with 1 tablespoon of olive oil, and rub to coat evenly. Season with ½ teaspoon salt and ¼ teaspoon pepper. Bake for 15 minutes.

Step 02

While the zucchini is baking, heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it into small crumbles. Transfer cooked sausage to a plate, leaving grease in the skillet.

Step 03

Using the same skillet, add onions and cook for 3-4 minutes until softened. Add red pepper, mushrooms, and garlic. Sauté for 3 minutes until garlic is fragrant and vegetables are tender. Season with remaining salt, pepper, and Italian seasonings.

Step 04

Return the cooked sausage to the skillet. Stir in marinara sauce and adjust seasoning if needed. Mix in ⅔ of the shredded mozzarella cheese and stir until combined.

Step 05

Generously fill each zucchini half with the prepared filling, piling it high to use all of the mixture. Top each zucchini boat with the remaining mozzarella cheese. Bake for 10 minutes until the cheese is melted. Remove from oven, garnish with fresh parsley, and serve warm.

Tools You'll Need

  • Large baking sheet
  • Large skillet
  • Knife and cutting board

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (mozzarella cheese)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 23 g
  • Total Carbohydrate: 8 g
  • Protein: 20 g