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Home » American » Zucchini Boats

Zucchini Boats

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
February 7, 2022
4.73 from 48 votes


Last Updated February 7, 2022 | 2 Comments

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Zucchini Boats Pinterest pin
Zucchini Boats Pinterest pin

Stuffed Zucchini Boats are filled with seasoned ground sausage and topped with mozzarella cheese then baked until tender and the cheese is melted. A delicious and healthy low-carb dinner the whole family will love!

Six zucchini boats stuffed with ground sausage and topped with melted mozzarella cheese in a large white baking pan.

Stuffed Zucchini Boats

I’ve been stuffing zucchini for a long time. They’re an easy-to-make and surprisingly filling dinner option for anyone looking to eat fewer processed carbohydrates.

There are countless ways to customize zucchini boats, but this recipe is my family’s favorite. Made with ground pork, Italian seasoning, minced garlic, marinara sauce, capers, and cheese, the most important thing to remember when making stuffed zucchini boats is to pile your zucchini high and use all the stuffing! But that’s pretty easy to do though, right?

Zucchini boats are delicious leftover and are great for meal prepping. I highly recommend doubling the recipe so you may enjoy them all week long.

White baking dish filled with six zucchini halved with the seeds scraped out.

How to Make Zucchini Boats

  1. Preheat your oven and prepare your baking dish: We’re baking this recipe in a 400-degree f oven.
  2. Prepare the zucchini: Cut the zucchini in half lengthwise, then hollow out the centers with a small spoon. Drizzle with olive oil and season with salt and pepper.
  3. Par-bake the zucchini: Bake the zucchini for approximately 15-20 minutes.
  4. Cook the sausage mixture: Cook the onion and sausage in a large skillet over medium-high heat, breaking the sausage into small pieces as it cooks. Season with Italian seasoning, dried basil, salt, and black pepper, and stir in the capers and marinara sauce. Remove from heat and stir in the grated parmesan cheese.
  5. Stuff the zucchini: Divide the sausage mixture among the par-baked zucchini boats and top with the shredded mozzarella cheese.
  6. Bake: Bake until the zucchini is tender – about 15 minutes.
One image of cooked ground sausage seasoned with Italian seasoning and garlic and second image of a pan filled with ground sausage seasoned with Italian seasoning and tomato sauce.

Zucchini Boats Recipe Tips

  • This recipe is delicious with ground pork, ground Italian sausage (mild or hot), ground turkey or ground turkey sausage, ground beef, or ground chicken.
  • Season accordingly. In other words, ground Italian sausage will come pre-seasoned whereas ground chicken or ground beef is not. Zucchini boats made with ground Italian sausage will require less salt compared to other ground meat.
  • Remember to bake the zucchini boats first, without any stuffing. This allows the zucchini to get a head start cooking before the meat is added.
  • Test for doneness by piercing through the thickest part of the zucchini with a fork. It should be tender.
  • Sprinkle with panko breadcrumbs before adding the mozzarella cheese for a crispy, crunchy topping.
Six zucchini boats stuffed with ground sausage and topped with melted mozzarella cheese in a large white baking pan.

What to Serve with Zucchini Boats

I like to serve zucchini boats with a simple side salad or buttery garlic bread. In the summertime, I’ll usually just serve it with a huge fruit salad – my family’s favorite.

More Delicious Zucchini Recipes

  • How to Make and Cook Zucchini Noodles (Zoodles)
  • Baked Zucchini Fries
  • Sauteed Zucchini
  • Butternut Squash, Zucchini, and Spinach Lasagna
  • Spicy Peanut Soba Noodles
  • Cheesy Zucchini Bread (Quick Bread)
White plate with two stuffed zucchini boats filled with ground sausage and topped with melted cheese,

Have you tried making Stuffed Zucchini Boats?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.

Six zucchini boats stuffed with ground sausage and topped with melted mozzarella cheese in a large white baking pan.

Zucchini Boats

4.73 from 48 votes
AuthorAuthor: Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
Stuffed Zucchini Boats are filled with seasoned ground sausage and topped with mozzarella cheese then baked until tender and the cheese is melted. A delicious and healthy low-carb dinner the whole family will love!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Dinner, Main Course, Meal Prep
Cuisine American
Servings 4 servings
Calories 611 kcal

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
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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.

Jessica’s 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.

Nutritional Information

Calories: 611kcal | Carbohydrates: 15g | Protein: 32g | Fat: 48g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 2119mg | Potassium: 1103mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1058IU | Vitamin C: 43mg | Calcium: 358mg | Iron: 3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Stuffed Zucchini Boats, Zucchini Boats, Zucchini Boats Recipe
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

119 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Victoria says

    August 5, 2023 at 1:35 pm

    Recipe looks good. Where does all the sodium come from? Is 2119 mg per serving correct?
    Thanks

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa says

      August 6, 2023 at 9:49 am

      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 😀

      Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

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