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Savory Stuffed Zucchini Boats Recipe

Featured in: Evening meals for every day

Stuffed Zucchini Boats are a nutritious and flavorful way to enjoy zucchini. This recipe features tender zucchini halves filled with a savory Italian sausage mixture, topped with creamy ricotta and melted mozzarella cheese. Start by scooping out the seeds and flesh from the zucchini, then season and set aside. Cook the sausage and onion in a skillet, then add marinara sauce, tomato paste, and Italian seasoning. Prepare a ricotta mixture with egg and Parmesan, and assemble the boats with layers of cheese, sausage mixture, and more cheese. Bake until the zucchini is tender and the cheese is bubbly. Serve immediately with extra marinara sauce on the side, if desired. This dish is perfect for family dinners or gatherings with friends, offering a delightful combination of flavors and textures.
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A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Fri, 25 Jul 2025 16:59:50 GMT
Stuffed Zucchini Boats Pin it
Stuffed Zucchini Boats | myhomemaderecipe.com

Savory zucchini boats are the ultimate answer when you are craving a comforting yet lighter dinner. With tender roasted zucchini cradling a rich Italian sausage filling plus dollops of creamy ricotta and a crown of bubbling melted cheese each bite packs flavor and texture you would never expect from a simple garden veggie. This recipe keeps things low carb and gluten free without sacrificing any indulgence and is a great way to use up a bumper crop of zucchini or just sneak extra veggies into dinner.

When we have friends over in summertime these stuffed zucchini boats make everyone happy. I made them for a potluck once and came home with an empty dish and three requests for the recipe. Even my picky eater asks for seconds

Ingredients

  • zucchini: look for firm medium zucchini with smooth skin avoid any with soft spots or shriveling
  • salt: enhances the flavors and helps draw out moisture from the zucchini
  • black pepper: freshly ground gives each bite a subtle heat
  • Italian sausage: mild or spicy based on your taste go for high quality sausage from the deli if possible
  • sweet onion: adds a touch of natural sweetness and softens beautifully as it cooks
  • garlic: fresh cloves deliver the best aroma mince finely for even distribution
  • marinara sauce: choose a good jarred version with no added sugar or make your own for even more flavor
  • tomato paste: bumps up the depth of the sauce look for double concentrated if you can
  • dry Italian seasoning: a blend of herbs that gives a classic Italian taste be sure it is not stale
  • crushed red pepper flakes: adds a pop of heat totally optional adjust to taste or skip for kids
  • ricotta cheese: creamy and rich use whole milk for the best texture
  • egg: helps bind the ricotta mixture and ensures a creamy filling
  • Parmesan cheese: salty nutty flavor adds a delicious finish use freshly grated if possible
  • mozzarella cheese: melts beautifully look for whole milk mozzarella for that perfect cheesy stretch

Instructions

Preheat Oven:
Set your oven to four hundred degrees fahrenheit and spritz a broiler pan or large baking dish with just enough cooking spray to keep things from sticking
Prepare the Zucchini:
Using a teaspoon carefully scoop out the zucchini flesh and seeds from each half leaving about a third of an inch border so they keep their shape. Arrange the hollowed zucchini cut side up on your prepared tray. Sprinkle salt and black pepper evenly over the inside to start layering flavor
Brown the Sausage and Aromatics:
Heat a large skillet over medium high flame. Add the Italian sausage breaking it into crumbles and combine it with the finely chopped onion. Cook together for five to eight minutes stirring occasionally until the sausage has lost all its pink color and the onions have softened. Toss in the minced garlic for one minute just until fragrant then drain off any extra fat
Make the Sauce Mixture:
To your cooked sausage and onion add two cups of marinara sauce tomato paste a teaspoon of Italian seasoning and red pepper flakes if you want it spicy. Let the mixture simmer two or three minutes just until the tomato paste dissolves and everything melds remove from heat
Mix the Ricotta Filling:
In a small mixing bowl combine ricotta cheese an egg one tablespoon of grated Parmesan and half a teaspoon of Italian seasoning. Stir until smooth
Assemble the Zucchini Boats:
Start by scattering half the shredded mozzarella inside the hollowed zucchini. Spoon and gently spread dollops of the ricotta mixture on top dividing it evenly. Heap the sausage sauce over the ricotta then finish with a generous sprinkle of the rest of the mozzarella and remaining Parmesan
Bake:
Place your pan in the oven and bake for twenty to twenty five minutes. The cheese should be melted and bubbly and a sharp knife should easily glide all the way through the zucchini
Serve:
Carefully transfer the hot zucchini boats to plates. Serve with the extra warmed marinara on the side if you like for dipping or drizzling
A plate of stuffed zucchini boats with meat and cheese filling. Pin it
A plate of stuffed zucchini boats with meat and cheese filling. | myhomemaderecipe.com

I am always amazed at how creamy and savory the ricotta and sausage filling gets after baking. My favorite part is scraping up the melted edges of cheese from the pan because those golden bits are pure magic at family gatherings my nephew calls dibs on them every time

Storage Tips

Leftovers will keep well in a sealed container in the fridge for up to three days. To reheat place the zucchini boats in a baking dish cover loosely with foil and warm in the oven at three hundred fifty degrees until hot. Avoid microwaving for too long so the filling does not get watery

Ingredient Substitutions

If you want to lighten it up further use ground turkey or chicken sausage in place of pork. Dairy free folks can substitute a plant based ricotta and vegan mozzarella. For a vegetarian version try swapping the sausage with sautéed mushrooms and bell peppers

Serving Suggestions

Serve these zucchini boats as a main dish with a crisp green salad or steamed broccoli for extra veggies. They are also great as appetizers for a party just slice each one into two or three pieces for a delicious starter

Cultural Context

Zucchini boats are rooted in Italian American home cooking. The idea is to take the best flavors of lasagna or stuffed shells but tuck them into a fresh vegetable for a lighter meal. It is a versatile method you will see across summer gardens and family potlucks all over the country

A plate of stuffed zucchini boats with cheese and meat toppings. Pin it
A plate of stuffed zucchini boats with cheese and meat toppings. | myhomemaderecipe.com

Once you try these stuffed zucchini boats it will become one of those recipes you come back to again and again. Every time I pull a bubbling tray from the oven it feels like the best kind of comfort food with a healthy twist.

Savory Zucchini Boats

Enjoy these flavorful Stuffed Zucchini Boats filled with a savory Italian sausage mixture, creamy ricotta, and melty mozzarella cheese.

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
By: Zaho

Category: Dinners

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (6 servings)

Dietary: Low-Carb, Gluten-Free

Ingredients

01 3 medium zucchini cut in half.
02 1 tsp salt.
03 1 tsp black pepper.
04 1 1/2 lb mild or spicy Italian sausage.
05 1 medium sweet onion finely diced.
06 3 medium cloves garlic minced.
07 1 24 oz jar prepared marinara sauce divided use.
08 3 Tbsp tomato paste.
09 1 1/2 tsp dry Italian seasoning divided use.
10 1/2 tsp crushed red pepper flakes optional.
11 2/3 cup part skim or whole milk ricotta cheese.
12 1 large egg.
13 3 Tbsp grated Parmesan cheese divided use.
14 2 cups shredded mozzarella cheese.

Instructions

Step 01

Preheat oven to 400°F. Spray a broiler pan or a 13 x 9 inch baking dish with cooking spray.

Step 02

Use a teaspoon to scoop out the zucchini seeds and flesh leaving at least a 1/3 inch border. Arrange halves side by side on broiler pan. Season to taste with salt and black pepper. Set aside.

Step 03

In a large skillet cook sausage and onion over medium high heat for 5-8 minutes or until no pink remains. (You can add olive oil but the sausage will likely have ample fat for cooking.) Add garlic to mixture cooking for 1 minute longer. Drain any excess fat from the pan.

Step 04

To the skillet add 2 cups marinara sauce, tomato paste, 1 teaspoon Italian seasoning and crushed red pepper flakes, if using. (Omit if using spicy sausage or personal preference.) Simmer for 2-3 minutes or just until the tomato paste has melted and the sauce is fully combined. Remove from heat.

Step 05

In a small bowl, mix together ricotta, egg, 1 Tablespoon Parmesan and 1/2 teaspoon dried Italian seasoning.

Step 06

Sprinkle 1/2 of shredded mozzarella cheese onto bottom of each zucchini boat. Dollop ricotta mixture over cheese dividing it evenly between the zucchini halves then top with Italian sausage sauce. Sprinkle the tops with reserved 1 cup mozzarella and 2 Tablespoons grated Parmesan cheese.

Step 07

Place into the oven and bake for 20-25 minutes. (Test for doneness with the tip of a knife.).

Step 08

Serve immediately with reserved warm marinara sauce on the side, if desired.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 578
  • Total Fat: 35 g
  • Total Carbohydrate: 13 g
  • Protein: 32 g