Italian Sausage Stuffed Zucchini Boats

Name: Italian Sausage Stuffed Zucchini Boats
Prep time: 10 min
Cook time: 25 min
Ingredients: 4 zucchini (medium sized); 1 tsp italian seasoning; 1 tsp salt; 1 tsp black pepper; 1 pound italian sausage (ground); 1/2 cup onion (chopped); 2 Tbsp garlic (fresh minced); 1/2 tsp red pepper flakes; 1.5 cups marinara sauce; 3/4 cup mozzarella cheese (grated); 1/4 cup parmesan cheese (grated); fresh herbs

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our ITALIAN SAUSAGE STUFFED ZUCCHINI BOATS are the perfect thing to feed the ones you love. All of the Italian flavors of spaghetti or lasagna but with far less carbs and less work. We use delicious italian pork sausage seasoned to perfection with a marinara sauce to stuff fresh zucchini and bake with some of our favorite cheeses.

A slice of lasagna on a decorative blue plate, garnished with herbs and grated cheese, sits next to a blue baking dish filled with more lasagna. A fork rests on the wooden surface beside the plate.

Our Italian Sausage Stuffed Zucchini Boats are the perfect meal for when you need a weeknight meal that feels like it is a little more than just something thrown together. Not spaghetti but not lasagna either. It fits somewhere in the middle of special but not too much work.

This is also a great way to use up the abundance of zucchini you may have this time of year. Because it is low carb too, you can feel good about what you are feeding your family.

Ingredients

Just like our PASTA BAKE recipe, this one uses standard pantry staple ingredients. We love to show you how simple cooking can produce the tastiest outcomes. We do not believe a trip to the store for an ingredient you will use once is necessary to make a great meal.

A serving of baked lasagna is on a blue and white patterned plate with a silver fork resting on it. The dish is layered with visible cheese, meat sauce, and garnished with chopped herbs. A baking dish with more lasagna is in the background.

What You’ll Need

4 medium zucchini
Italian seasoning, salt and pepper
Italian pork sausage
Onion
Minced garlic, red pepper flakes
Marinara Sauce
Mozzarella and Parmesan cheese
Fresh Italian herbs for garnish

See recipe card for full ingredient list and quantities.

Instructions

This one comes together in a flash. The hardest prep is scooping the zucchini and chopping the onion. it is so easy, you can prep the sausage portion ahead of time and put it all together right before baking. It is a weeknight super hero and low carb to boot!

Preheat the oven to 400° and prepare a baking dish with non stick spray.

A person prepares a meal with chopped zucchini halves and diced onions on a wooden cutting board. A chef's knife and spice containers are nearby. A skillet on the stove contains cooked ground meat being stirred with a slotted spoon.

Trim the ends of zucchini and slice lengthwise. Gently scrape out pulp and seeds. Chop onion and set aside.

A person prepares zucchini halves in a blue baking dish on a wooden countertop. Chopped onions sit on the side. A frying pan with cooked ground meat is on the stove. A chef's knife lies between the dish and the stove.

Brown ground sausage and arrange zucchini boat side up in prepared baking dish.

A person holds a bottle of Italian seasoning over a baking dish with halved zucchini. Chopped onions and a jar of peanut butter are nearby. Cooked ground meat is in a pan on the stove, with a knife and a cutting board on the counter.

Season the zucchini with italian seasoning.

A person seasons sliced green vegetables in a blue baking dish on a wooden countertop. Nearby are chopped onions, spices, a knife, and a skillet with cooked ground meat on a stovetop.

Black pepper and salt.

A top-down view of a kitchen scene. On the left, a knife is placed on a wooden countertop. On the right, a person stirs ground meat and diced onions in a black skillet on a gas stove. A seasoning jar is partially visible at the top left.

Once sausage is almost brown, add chopped onion and cook until softened.

Hand holding a jar of minced garlic over a stovetop. A pan with cooked ground beef and chopped onions is on a gas burner. A slotted spoon rests in the pan. A chef's knife is on the wooden countertop beside two containers.

Mix in minced garlic.

A person is holding a jar of crushed red pepper over a stovetop. There is cooked minced meat with diced onions in a pan on the gas stove. To the left, there's a knife, a jar of garlic, and a small wooden container on a wooden countertop.

Season with crushed red pepper flakes.

A person holds a jar of tomato sauce above a stove. A pan with browned ground meat is on the burner. On the wooden countertop are a knife, a jar of minced garlic, a pepper mill, and a small container.

Once completely browned, add in marinara sauce. Simmer for 5 minutes.

Hands are placing a blue baking dish with stuffed zucchini onto a wooden countertop. The zucchinis are covered with a tomato-based sauce. A black stove is on the right, and a frying pan with sauce residue is to the side.

Place marinara mixture evenly in each seasoned zucchini boat.

A person sprinkles cheese over a layer of sauce-coated food in a blue rectangular baking dish. The dish is placed on a wooden surface. A pan with sauce remnants and a slotted spoon is on the right. Another bowl of cheese is held in the left hand.

Top with grated mozzarella cheese.

Hands are grating cheese over a casserole dish filled with a tomato-based dish in a blue baking pan. A glass bowl is nearby on the wooden countertop, and a pan with sauce residue is on the stove.

And add some grated parmesan. Bake 20 to 25 minutes until cheese is melted and slightly browned.

Hands are chopping parsley on a wooden cutting board next to a kitchen knife. A casserole dish with baked cheesy lasagna is on the right. A jar with more parsley and a cheese grater are visible on the left. — Screenshot

Garnish with fresh herbs.

A plate of lasagna on a decorative blue and white dish, topped with tomato sauce and grated cheese. A fork is resting on the plate. In the background, a casserole dish with a similar lasagna is partially visible on a wooden surface.

Serve and enjoy!

Why Brooke loves this recipe!

Recipes are like antiques. They are meant to be handed down from one generation to another. Each one holding a special memory or nostalgic memory. Here is why we love this one!

So often it is hard to work all day, come home and make a nutritious meal for your loved ones. Having recipes on hand that make that easier really does make all the difference. This recipe is a great option when you want a spaghetti supper but want to change things up a bit and eat a little healthier.

Variations and Substitutions

This delicious low carb zucchini boat recipe is perfect as is. As usual, we like to make recommendations on how you can change this up to suit different tastes and make it all your own. Here are a few ideas.

Sausage – use ground turkey, chicken or beef instead to make even healthier. Make it spicy by using mild or hot sausage too.
Sauce – change the sauce up to a more mexican or asian inspired sauce. This can really change the whole dish.
Squash – use different types of squash. Yellow squash or even eggplant work nicely to make the boat vessel too.
Cheese and Seasonings – just like the sauce, you can change the cheeses and seasonings to fit a different flavor profile entirely. Pepper jack coupled with smoked paprika or chili pepper for a mexican flair

Equipment

🔧 I love to share recipes that are no special equipment required but here are a few things that would definitely make this recipe easier!

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How to Meal Prep and Store Them

This is an easy one to make ahead. Brown the sausage and cook the filling before you need it. Cool and refrigerate until needed.

To store: once cooled completely, cover in an airtight container and refrigerate for up to a week. We do not recommend freezing the zucchini as it gets mushy. You can however, freeze the filling and thaw at room temperature until needed and prepare as directed.

A blue plate with a portion of baked lasagna topped with cheese, placed on a wooden surface. A serving utensil rests on the plate. In the background, a blue baking dish contains the remaining lasagna. A stove is partially visible.

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A close-up of stuffed zucchini boats topped with melted cheese and herbs in a blue ceramic baking dish. The boats are filled with a mix of ground meat and tomato sauce, creating a savory, baked dish.

Italian Sausage Stuffed Zucchini Boats

This Italian Sausage Stuffed Zucchini Boats recipe will become your easy weeknight favorite. We hollow out fresh zucchini and fill it with Italian sausage, marinara and your favorite Italian seasonings. To top it off right, we add two different cheeses and fresh herb garnish.

Prep Time 10

Cook Time 25

Serving Size

Ingredients

4 zucchini medium sized
1 tsp italian seasoning
1 tsp salt
1 tsp black pepper
1 pound italian sausage ground
1/2 cup onion chopped
2 Tbsp garlic fresh minced
1/2 tsp red pepper flakes
1.5 cups marinara sauce
3/4 cup mozzarella cheese grated
1/4 cup parmesan cheese grated
fresh herbs

Instructions

Preheat the oven to 400°. Lightly spray a baking dish with non stick cooking spray. Prepare zucchini by trimming ends and gently scooping out seeds and pulp to make the boats. Place in prepared baking dish and sprinkle with a little of the salt, pepper and Italian seasoning. Set aside.
4 zucchini, 1 tsp italian seasoning, 1 tsp salt, 1 tsp black pepper
Brown Italian sausage until almost done. Add onions and garlic and cook for a few minutes to soften. Season with red pepper flakes and remaining salt and pepper and Italian seasoning. Add in marinara and simmer for 2 to 3 minutes.
1 pound italian sausage, 1/2 cup onion, 2 Tbsp garlic, 1/2 tsp red pepper flakes, 1.5 cups marinara sauce
Spoon sausage mixture into each zucchini boat evenly. top with mozzarella and parmesan. Bake 20 to 25 minutes until cheese has melted and is slightly browned. Garnish with chopped fresh herbs when serving.
3/4 cup mozzarella cheese, 1/4 cup parmesan cheese, fresh herbs

See How To Make It!

What to serve with this Easy Sausage Stuffed Zucchini:

Cheesy Olive Bread

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Kale and Brussel Sprouts Salad with Agave Vinaigrette Dressing

Colorful green salad on a blue willow plate.

How to Make Simple and Easy Kale Salad

Broccoli and Brown Rice Casserole

🍴 PRO TIP!

Traditionally, pasta salads are made with the original pasta, the macaroni. That is fine for this recipe as well if you have a hard time finding a smaller pasta. We recommend a smaller pasta so it adds to the recipe and doesn’t take away from the shrimp or the veggies.

🗹 RECIPE FAQ’S

How do I keep my zucchini from being soggy?

After you scoop out the centers, sprinkle lightly with salt and let sit. Drain excess water and gently pat dry with a paper towe.

How can I keep my sausage sauce from being too thin or runny?

Save the pulp from the zucchini and add to sauce mixture. Or even add some cooked rice or potato flakes to help thicken it up. These two things will change the nutritional value but if you are not worried about that, they will help make it thicker.

What size zucchini should I use?

A good medium size zucchini should work well. When purchasing, think about the size pan you will be cooking in, that can help determine what you have room for.

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