FREE 5-Ingredient Recipe EBook

• Why You Need My Stuffed Zucchini Recipe
• Ingredients & Substitutions
• How To Make Stuffed Zucchini Boats
• Recipe Variations
• Stuffed Zucchini Boats Recipe card
• Recipe Reviews

Looking for a quick and healthy dinner idea using zucchini? Yes , the answer is always yes. And the answer today is stuffed zucchini boats . With a savory filling and melted cheese, it’s the perfect combination of fresh vegetables and comfort food. I’ve made stuffed zucchini recipes every which way, including buffalo chicken zucchini boats , zucchini taco boats , and zucchini pizza boats . They’re make a great way to use up ingredients in the fridge and pantry! But this time we’re making my all-time favorite, sausage stuffed zucchini. They’re savory, they’re cheesy, and they’re oh-so-easy.

Why You Need My Stuffed Zucchini Recipe

• Cheesy, creamy sausage stuffing
• Tender zucchini
• Savory, hearty & flavorful
• Easy to make
• Healthy, gluten free, naturally low carb dinner
• Complete meal on its own (but you can serve with salads if you like)!

Ingredients & Substitutions

Here I explain the best ingredients for my stuffed zucchini with Italian sausage recipe, what each one does, and substitution options. For measurements, see the recipe card .

The filling for this recipe is similar to my stuffed banana peppers :

• Zucchini – This recipe for stuffed zucchini will work with zucchini of any size, but you may need to adjust the amount of stuffing if yours are very small or very large. You can also make it with yellow squash ! If you have leftover zucchini use it to make zucchini lasagna next.
• Olive Oil – Used for roasting the squash. You can use any neutral oil, such as avocado oil.
• Sea Salt – I didn’t feel the need to add black pepper because the ausage was already so flavorful, but you can add a pinch on your zucchini if you like.
• Onion – You can use yellow onion, white onion, or sweet onion. Red onion would also work, but the sharp flavor is less ideal in this dish. Red bell pepper can make a nice addition — saute with the onions if you want to add it.
• Ground Italian Sausage – I used pork sausage, but you could also use ground turkey, ground beef, ground chicken, or simply plain ground pork. My sausage had enough heat on its own, but you can add a sprinkle of red pepper flakes if you want more. If you have leftover Instant Pot chicken breast , you can shred it and use that instead.
• Garlic – Fresh garlic cloves will have the best flavor, but if you’re in a hurry, you can use 1 teaspoon of jarred garlic instead, or just stir 1/2 teaspoon of garlic powder into the filling.
• Diced Tomatoes – These add moisture, sweetness, tang, and texture to the zucchini stuffing. You could substitute canned crushed tomatoes, marinara sauce , tomato sauce, salsa for a different flavor twist, roasted red peppers , or simply chop some fresh tomatoes.
• Parmesan Cheese – This goes inside the filling. I used pre-grated parmesan for convenience, but fresh would taste even better.
• Italian Seasoning – You can use store-bought or make your own Italian seasoning recipe in 5 minutes. If you don’t have all the needed herbs, you can substitute any combination of dried basil, oregano, thyme, or rosemary. Fresh herbs (such as fresh oregano or basil) would also work nicely, but you’d need 3 times the amount, as their flavor is less intense than dried.
• Mozzarella Cheese – For the gooey, melty topping! I love mozzarella here, but feel free to use any kind of shredded cheese you prefer.

How To Make Stuffed Zucchini Boats

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

These instructions are for sausage stuffing, but you can follow the same process for all kinds of stuffed zucchini recipes:

1. Roast the zucchini. Slice the squash the long way, and use a melon baller or spoon to scoop out the zucchini flesh. Place the zucchini onto a large baking dish or lined baking sheet , cut side up. Drizzle with olive oil, sprinkle with sea salt, and bake until soft.
2. Saute the onions. Heat more olive oil in a large skillet over medium-high heat. Add the diced onions and saute until they start to brown.
3. Brown the meat. Add the sausage (or other ground meat) to the skillet. Cook, breaking apart with a spatula, until browned.

1. Saute the garlic. Make room in the center of the pan and add the minced garlic. Saute until fragrant, then mix into the sausage.
2. Add the other filling ingredients. Stir in the diced tomatoes, grated Parmesan, and Italian seasoning. Adjust salt to taste, if needed.
3. Stuff the zucchini. Dry the squash with a paper towel. Add the filling into the zucchini boats.

1. Bake. Sprinkle the stuffed zucchini with shredded mozzarella. Bake until the cheese is melted.

TIP: Broil at the end if you like.

If you want the cheese darker, place under the broiler for a few minutes.

Recipe Variations

If you are zucchini-obsessed like me, check out all of my other zucchini recipes ! And if you want a different twist on this Italian sausage stuffed zucchini recipe, try these other stuffed zucchini recipes using other fillings:

• Mexican – Make them with taco seasoned ground beef, tomatoes, red onions, cheddar cheese, avocado, and fresh cilantro. Follow my recipe for zucchini taco boats . If you prefer chicken or turkey, make the filling from stuffed poblano peppers or turkey stuffed peppers and stuff inside zucchini instead.
• Buffalo Chicken – This is like buffalo chicken dip inside zucchini! Follow my recipe for buffalo chicken zucchini boats .
• Pizza – A healthier way to enjoy pizza is to use zucchini boats as your “crust” (without the effort of actually “making” a zucchini pizza crust !). Follow my recipe for zucchini pizza boats , you could even make this recipe with white sauce as well.
• Mediterranean – Combine shredded chicken with the topping from my bruschetta chicken recipe , stuff your zucchini, top with fresh mozzarella, and bake. Or use the stuffing from my Greek-inspired stuffed tomatoes in zucchini instead.
• Crab – Make hot crab dip and spread inside zucchini halves. Sprinkle with shredded cheese of your choice and bake.
• Spinach & Feta – For a vegetarian stuffed zucchini meal, make the filling from spinach stuffed mushrooms or eggplant rollatini in a large bowl. Scoop into the squash, top with mozzarella, and bake.
• Broccoli Cheese – Make broccoli casserole , but stuff inside zucchini halves instead of baking in a casserole dish. This is another great vegetarian option.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 4 medium Zucchini ▢
• 2 tbsp Olive oil (divided) ▢
• Sea salt (for sprinkling) ▢
• 1/3 cup Onion (diced) ▢
• 1 lb Ground Italian pork sausage ▢
• 2 cloves Garlic (minced) ▢
• 14.5 oz Diced tomatoes (drained) ▢
• 1/3 cup Grated Parmesan cheese ▢
• 1 tsp Italian seasoning ▢
• 1 cup Mozzarella cheese (shredded) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper, or skip lining and just use a large baking dish .
2. Slice the zucchini lengthwise. Use a spoon or melon baller to scoop out some of the centers of the zucchini to make wells.
3. Place the zucchini onto the baking sheet, cut side up. Drizzle with a tablespoon of olive oil and sprinkle with sea salt.
4. Roast the zucchini in the oven for about 15-20 minutes , until soft.
5. Meanwhile, heat another tablespoon (15 mL) of olive oil a large non-stick skillet over medium-high heat. Add the diced onions. Saute for about 10 minutes , until starting to brown.
6. Add the pork sausage, and cook for about 10 minutes , breaking apart with a spatula , until browned.
7. Make some room on the pan, add the minced garlic, and saute for about 1 minute , until fragrant. Then, mix the garlic into the sausage.
8. Remove the sausage from heat. Stir in the tomatoes, grated Parmesan, and Italian seasoning. Adjust salt to taste, if needed.
9. When the zucchini are done roasting, use paper towels to pat any moisture from the wells.
10. Stuff the sausage mixture into the zucchini boats. Sprinkle with shredded mozzarella.
11. Bake for about 5-10 minutes , until the cheese is melted and browned.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size : 2 zucchini boats

• Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Meal Prep: Prep the zucchini and filling up to 3 days ahead, then bake fresh.
• Reheat: Warm in a 350-degree F oven or in the microwave.
• Freeze: Freeze on a baking sheet, then transfer to a container for up to 3 months. Thaw overnight or bake from frozen.

📖 Want more recipes like this? Find this one and many more in my 30 Dinners In 30 Minutes !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Stuffed Zucchini Boats

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Stuffed Zucchini Boats

Make these stuffed zucchini boats with sausage & melty cheese for an easy, healthy, low carb dinner. Plus, 7 more stuffed zucchini recipes!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/italian-sausage-stuffed-zucchini-boats-recipe/

Ingredients

• 4 medium Zucchini
• 2 tbsp Olive oil (divided)
• Sea salt (for sprinkling)
• 1/3 cup Onion (diced)
• 1 lb Ground Italian pork sausage
• 2 cloves Garlic (minced)
• 14.5 oz Diced tomatoes (drained)
• 1/3 cup Grated Parmesan cheese
• 1 tsp Italian seasoning
• 1 cup Mozzarella cheese (shredded)

Instructions

1. Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper, or skip lining and just use a large baking dish .
2. Slice the zucchini lengthwise. Use a spoon or melon baller to scoop out some of the centers of the zucchini to make wells.
3. Place the zucchini onto the baking sheet, cut side up. Drizzle with a tablespoon of olive oil and sprinkle with sea salt.
4. Roast the zucchini in the oven for about 15-20 minutes , until soft.
5. Meanwhile, heat another tablespoon (15 mL) of olive oil a large non-stick skillet over medium-high heat. Add the diced onions. Saute for about 10 minutes , until starting to brown.
6. Add the pork sausage, and cook for about 10 minutes , breaking apart with a spatula , until browned.
7. Make some room on the pan, add the minced garlic, and saute for about 1 minute , until fragrant. Then, mix the garlic into the sausage.
8. Remove the sausage from heat. Stir in the tomatoes, grated Parmesan, and Italian seasoning. Adjust salt to taste, if needed.
9. When the zucchini are done roasting, use paper towels to pat any moisture from the wells.
10. Stuff the sausage mixture into the zucchini boats. Sprinkle with shredded mozzarella.
11. Bake for about 5-10 minutes , until the cheese is melted and browned.

Maya’s Recipe Notes

Serving size : 2 zucchini boats

• Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Meal Prep: Prep the zucchini and filling up to 3 days ahead, then bake fresh.
• Reheat: Warm in a 350-degree F oven or in the microwave.
• Freeze: Freeze on a baking sheet, then transfer to a container for up to 3 months. Thaw overnight or bake from frozen.

📖 Want more recipes like this? Find this one and many more in my 30 Dinners In 30 Minutes !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• Why You Need My Stuffed Zucchini Recipe
• Ingredients & Substitutions
• How To Make Stuffed Zucchini Boats
• Recipe Variations
• Stuffed Zucchini Boats Recipe card
• Recipe Reviews

Looking for a quick and healthy dinner idea using zucchini? Yes , the answer is always yes. And the answer today is stuffed zucchini boats . With a savory filling and melted cheese, it’s the perfect combination of fresh vegetables and comfort food. I’ve made stuffed zucchini recipes every which way, including buffalo chicken zucchini boats , zucchini taco boats , and zucchini pizza boats . They’re make a great way to use up ingredients in the fridge and pantry! But this time we’re making my all-time favorite, sausage stuffed zucchini. They’re savory, they’re cheesy, and they’re oh-so-easy.

Why You Need My Stuffed Zucchini Recipe

• Cheesy, creamy sausage stuffing
• Tender zucchini
• Savory, hearty & flavorful
• Easy to make
• Healthy, gluten free, naturally low carb dinner
• Complete meal on its own (but you can serve with salads if you like)!

Ingredients & Substitutions

Here I explain the best ingredients for my stuffed zucchini with Italian sausage recipe, what each one does, and substitution options. For measurements, see the recipe card .

The filling for this recipe is similar to my stuffed banana peppers :

• Zucchini – This recipe for stuffed zucchini will work with zucchini of any size, but you may need to adjust the amount of stuffing if yours are very small or very large. You can also make it with yellow squash ! If you have leftover zucchini use it to make zucchini lasagna next.
• Olive Oil – Used for roasting the squash. You can use any neutral oil, such as avocado oil.
• Sea Salt – I didn’t feel the need to add black pepper because the ausage was already so flavorful, but you can add a pinch on your zucchini if you like.
• Onion – You can use yellow onion, white onion, or sweet onion. Red onion would also work, but the sharp flavor is less ideal in this dish. Red bell pepper can make a nice addition — saute with the onions if you want to add it.
• Ground Italian Sausage – I used pork sausage, but you could also use ground turkey, ground beef, ground chicken, or simply plain ground pork. My sausage had enough heat on its own, but you can add a sprinkle of red pepper flakes if you want more. If you have leftover Instant Pot chicken breast , you can shred it and use that instead.
• Garlic – Fresh garlic cloves will have the best flavor, but if you’re in a hurry, you can use 1 teaspoon of jarred garlic instead, or just stir 1/2 teaspoon of garlic powder into the filling.
• Diced Tomatoes – These add moisture, sweetness, tang, and texture to the zucchini stuffing. You could substitute canned crushed tomatoes, marinara sauce , tomato sauce, salsa for a different flavor twist, roasted red peppers , or simply chop some fresh tomatoes.
• Parmesan Cheese – This goes inside the filling. I used pre-grated parmesan for convenience, but fresh would taste even better.
• Italian Seasoning – You can use store-bought or make your own Italian seasoning recipe in 5 minutes. If you don’t have all the needed herbs, you can substitute any combination of dried basil, oregano, thyme, or rosemary. Fresh herbs (such as fresh oregano or basil) would also work nicely, but you’d need 3 times the amount, as their flavor is less intense than dried.
• Mozzarella Cheese – For the gooey, melty topping! I love mozzarella here, but feel free to use any kind of shredded cheese you prefer.

How To Make Stuffed Zucchini Boats

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

These instructions are for sausage stuffing, but you can follow the same process for all kinds of stuffed zucchini recipes:

1. Roast the zucchini. Slice the squash the long way, and use a melon baller or spoon to scoop out the zucchini flesh. Place the zucchini onto a large baking dish or lined baking sheet , cut side up. Drizzle with olive oil, sprinkle with sea salt, and bake until soft.
2. Saute the onions. Heat more olive oil in a large skillet over medium-high heat. Add the diced onions and saute until they start to brown.
3. Brown the meat. Add the sausage (or other ground meat) to the skillet. Cook, breaking apart with a spatula, until browned.

1. Saute the garlic. Make room in the center of the pan and add the minced garlic. Saute until fragrant, then mix into the sausage.
2. Add the other filling ingredients. Stir in the diced tomatoes, grated Parmesan, and Italian seasoning. Adjust salt to taste, if needed.
3. Stuff the zucchini. Dry the squash with a paper towel. Add the filling into the zucchini boats.

1. Bake. Sprinkle the stuffed zucchini with shredded mozzarella. Bake until the cheese is melted.

TIP: Broil at the end if you like.

If you want the cheese darker, place under the broiler for a few minutes.

Recipe Variations

If you are zucchini-obsessed like me, check out all of my other zucchini recipes ! And if you want a different twist on this Italian sausage stuffed zucchini recipe, try these other stuffed zucchini recipes using other fillings:

• Mexican – Make them with taco seasoned ground beef, tomatoes, red onions, cheddar cheese, avocado, and fresh cilantro. Follow my recipe for zucchini taco boats . If you prefer chicken or turkey, make the filling from stuffed poblano peppers or turkey stuffed peppers and stuff inside zucchini instead.
• Buffalo Chicken – This is like buffalo chicken dip inside zucchini! Follow my recipe for buffalo chicken zucchini boats .
• Pizza – A healthier way to enjoy pizza is to use zucchini boats as your “crust” (without the effort of actually “making” a zucchini pizza crust !). Follow my recipe for zucchini pizza boats , you could even make this recipe with white sauce as well.
• Mediterranean – Combine shredded chicken with the topping from my bruschetta chicken recipe , stuff your zucchini, top with fresh mozzarella, and bake. Or use the stuffing from my Greek-inspired stuffed tomatoes in zucchini instead.
• Crab – Make hot crab dip and spread inside zucchini halves. Sprinkle with shredded cheese of your choice and bake.
• Spinach & Feta – For a vegetarian stuffed zucchini meal, make the filling from spinach stuffed mushrooms or eggplant rollatini in a large bowl. Scoop into the squash, top with mozzarella, and bake.
• Broccoli Cheese – Make broccoli casserole , but stuff inside zucchini halves instead of baking in a casserole dish. This is another great vegetarian option.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 4 medium Zucchini ▢
• 2 tbsp Olive oil (divided) ▢
• Sea salt (for sprinkling) ▢
• 1/3 cup Onion (diced) ▢
• 1 lb Ground Italian pork sausage ▢
• 2 cloves Garlic (minced) ▢
• 14.5 oz Diced tomatoes (drained) ▢
• 1/3 cup Grated Parmesan cheese ▢
• 1 tsp Italian seasoning ▢
• 1 cup Mozzarella cheese (shredded) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper, or skip lining and just use a large baking dish .
2. Slice the zucchini lengthwise. Use a spoon or melon baller to scoop out some of the centers of the zucchini to make wells.
3. Place the zucchini onto the baking sheet, cut side up. Drizzle with a tablespoon of olive oil and sprinkle with sea salt.
4. Roast the zucchini in the oven for about 15-20 minutes , until soft.
5. Meanwhile, heat another tablespoon (15 mL) of olive oil a large non-stick skillet over medium-high heat. Add the diced onions. Saute for about 10 minutes , until starting to brown.
6. Add the pork sausage, and cook for about 10 minutes , breaking apart with a spatula , until browned.
7. Make some room on the pan, add the minced garlic, and saute for about 1 minute , until fragrant. Then, mix the garlic into the sausage.
8. Remove the sausage from heat. Stir in the tomatoes, grated Parmesan, and Italian seasoning. Adjust salt to taste, if needed.
9. When the zucchini are done roasting, use paper towels to pat any moisture from the wells.
10. Stuff the sausage mixture into the zucchini boats. Sprinkle with shredded mozzarella.
11. Bake for about 5-10 minutes , until the cheese is melted and browned.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size : 2 zucchini boats

• Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Meal Prep: Prep the zucchini and filling up to 3 days ahead, then bake fresh.
• Reheat: Warm in a 350-degree F oven or in the microwave.
• Freeze: Freeze on a baking sheet, then transfer to a container for up to 3 months. Thaw overnight or bake from frozen.

📖 Want more recipes like this? Find this one and many more in my 30 Dinners In 30 Minutes !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

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Stuffed Zucchini Boats