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These zucchini boats are an easy, satisfying dinner made with tender zucchini filled with seasoned ground pork, garlic, marinara sauce, capers, and Parmesan, then topped with mozzarella and baked until bubbly. They’re naturally gluten-free, lower in carbs than many pasta-based dinners, and easy to customize with your favorite ground meat.
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I’ve been making zucchini boats for years, and this version remains a family favorite. Par-baking the zucchini before adding the filling helps it become perfectly tender, while plenty of savory sausage and cheese make them hearty enough to serve as a complete meal. They also reheat well, making leftovers perfect for lunch the next day.
Recipe Highlights
- Made with simple, everyday ingredients
- Packed with savory sausage and marinara
- Naturally gluten-free and lower in carbs
- Easy to customize with your favorite ground meat
- A delicious way to use up fresh zucchini
How to Make Zucchini Boats
- Hollow out the zucchini. Slice each zucchini in half from stem to end, then use a small spoon to gently scoop out the center. Leave a sturdy border around the edges so the zucchini holds its shape once filled. Arrange the halves in a baking dish, drizzle with olive oil, and season with salt and pepper.
- Give the zucchini a head start. Bake the empty zucchini boats at 400°F for 15-20 minutes. You’re not looking for them to be completely soft yet, just partially cooked so they’ll finish at the same time as the filling.
- Brown the sausage and onion. While the zucchini is in the oven, cook the sausage and onion in a large skillet over medium-high heat. Break the sausage into small crumbles as it cooks and continue until the meat is browned and the onion has softened.
- Build the filling. Stir in the Italian seasoning, basil, salt, black pepper, capers, and marinara sauce. Let everything cook together briefly so the flavors have a chance to combine, then remove the skillet from the heat and stir in the Parmesan.
- Pile in the filling. Spoon the sausage mixture generously into each partially baked zucchini half. Don’t worry if the filling mounds slightly over the top. Finish each boat with a generous sprinkle of shredded mozzarella.
- Bake until bubbly. Return the stuffed zucchini to the oven and bake for about 15 minutes, or until the zucchini is tender and the cheese is melted and bubbling. Let them cool for a few minutes before serving.
Tips for the Best Zucchini Boats
- Choose medium-size zucchini that are similar in size so they cook at roughly the same rate. Very large zucchini tend to contain more seeds and water.
- Don’t scoop out too much of the zucchini. Leave about 1/4-inch of flesh around the sides and bottom so the boats hold their shape while baking.
- Don’t skip the first bake. Par-baking the empty zucchini gives them a head start so they become tender without overcooking the filling.
- Adjust the seasoning to your meat. Italian sausage is already well seasoned, while ground pork, turkey, chicken, or beef may need a little extra salt and Italian seasoning.
- Drain excess grease from the skillet, if necessary, before adding the marinara sauce. This helps keep the filling rich rather than oily.
- Fill them generously. Divide all of the meat mixture between the zucchini boats, then finish with plenty of mozzarella. Check for doneness by piercing the thickest part of the zucchini with a fork. It should be tender but still hold its shape.
What to Serve with Zucchini Boats
These stuffed zucchini boats already have vegetables, meat, marinara sauce, and cheese, so I usually pair them with something simple. A fresh house salad or Caesar salad keeps the meal light, while garlic roasted potatoes are perfect when you want something a little more filling.
During the summer, I also love serving them with a fresh fruit salad – on of my family’s favorites. A side of crusty bread or garlic bread is another great option for soaking up any extra marinara sauce.
Storage and Freezing Tips
Store leftover zucchini boats in an airtight container in the refrigerator for up to 3-4 days. For best results, keep them in a single layer so the zucchini doesn’t become overly soft.
Reheat individual portions in the microwave until warmed through, or place them in a 400°F oven for about 10-15 minutes.
You can also freeze zucchini boats, but the texture of the zucchini will change significantly once thawed. For the best results, freeze the cooked meat filling separately in a freezer-safe container for up to 2 months, then thaw it overnight in the refrigerator and prepare fresh zucchini when you’re ready to serve.
These Zucchini Boats are an easy, flavorful way to turn fresh zucchini into a hearty and satisfying meal. If you give them a try, don’t forget to leave a rating and review! Your feedback helps other readers discover and enjoy this recipe too. Thank you so much! 💛
More Zucchini Recipes
- How to Make Zucchini Noodles (Zoodles)
- Baked Zucchini Fries
- Sauteed Zucchini
- Butternut Squash Lasagna
- Double Chocolate Zucchini Muffins
- Roasted Zucchini with Parmesan
- Cheesy Zucchini Bread (Quick Bread)
Have more zucchini to use up? Check out all of my zucchini recipes for even more delicious ways to put it to good use.
Zucchini Boats Recipe
Ingredients
- 4 medium zucchini
- 2 tablespoon olive oil, divided
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 pound ground pork, see notes
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons capers
- ½ cup grated parmesan cheese
- 1 cup marinara sauce, or tomato sauce
- 1 cup shredded mozzarella cheese
- red pepper flakes, optional
Instructions
- Preheat the oven to 400°F. Spray a large 13×9-inch baking dish with non-stick cooking spray. Set aside.
- Prepare the zucchini: Slice each zucchini in half lengthwise. Use a spoon to carefully scoop out the fleshy seed-filled center from each zucchini half. Leave about 1/4-inch on all sides.
- Drizzle the zucchini boats with approximately 1 tablespoon olive oil and transfer to the prepared baking pan. Sprinkle with salt and pepper. Bake in the preheated oven for 15-20 minutes.
- As the zucchini bakes heat the remaining tablespoon of olive oil in a large skillet set over medium heat. Add the onion and cook until softened, about 5 minutes. Add the minced garlic and continue to cook for 1 minute, stirring often.
- Add the ground sausage, breaking it apart into smaller pieces as it cooks. When the sausage is nearly cooked, season it with Italian seasoning, dried basil, salt, and black pepper. Add the capers and marinara sauce. Mix well to combine and continue to cook for an additional 2-3 minutes, stirring as needed.
- Remove from heat and stir in the parmesan cheese.
- Divide the prepared sausage mixture among the zucchini boats and top each zucchini boat with the shredded mozzarella cheese.
- Bake in the oven until the zucchini is tender and the cheese is melted – about 15 minutes. Sprinkle with red pepper flakes, if desired.
Notes
- Ground sausage (mild or hot), ground beef, ground turkey, or ground chicken may also be used.
- Storage: Keep leftovers stored in an airtight container in the refrigerator for up to 3-4 days. I do not recommend freezing zucchini boats.
- Reheating: Reheat in the microwave or in an oven preheated to 400°F until heated through.
- As written, this recipe is gluten-free.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe looks good. Where does all the sodium come from? Is 2119 mg per serving correct?
Thanks
1 teaspoon of salt has 2325.48mg of sodium. The API that the recipe card pulls the nutritional facts from, used a marinara sauce that has about 1300mg of sodium.
You can always omit the salt 😀