Italian Sausage
Stuffed Zucchini Boats
Think deconstructed lasagna — without the pasta. Tender zucchini boats filled with savory Italian sausage, marinara, and a blend of Parmesan and melted mozzarella. A complete, satisfying meal that looks impressive and comes together in under 45 minutes. Serve with warm marinara on the side for dipping.
- Zucchini Boats
- 2 large zucchini
- — non-stick cooking spray
- — salt & black pepper, to taste
- Sausage Filling
- 1 lb Italian turkey sausage, casings removed
- ½ red onion, finely chopped
- 4 cloves garlic, minced
- ¾ cup marinara sauce
- 1 tsp Italian seasoning
- ½ tsp dried oregano
- ½ cup Parmesan cheese, grated
- Topping
- 1 cup low-fat mozzarella, shredded
- — fresh basil or parsley, to garnish
- — extra marinara, warmed, to serve
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1
Preheat & prep the boats
Preheat oven to 400°F. Spray a baking dish with non-stick cooking spray. Slice each zucchini in half lengthwise. Use a melon baller or spoon to hollow out the center of each half, leaving about a ¼-inch border all around. Reserve the scooped zucchini flesh — don't throw it away! Season the inside of each boat lightly with salt and pepper.
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2
Pre-bake the boats
Place the hollowed zucchini boats cut-side up in the prepared baking dish. Bake for 10 minutes to start softening them. This prevents the zucchini from being undercooked once the filling goes in.
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3
Make the filling
While the boats are pre-baking, heat a skillet over medium-high heat and lightly coat with cooking spray. Add the Italian sausage and cook, breaking it into crumbles, until browned. Add the onion, garlic, and reserved zucchini flesh and cook for 3–4 minutes until softened. Stir in the marinara sauce, Italian seasoning, and oregano. Simmer for 2 minutes, then remove from heat and stir in the Parmesan cheese.
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4
Fill the boats
Remove the pre-baked zucchini boats from the oven. Spoon the sausage filling generously into each boat, mounding it slightly — don't be shy! Return to the oven and bake for 12–15 minutes until the filling is heated through and the zucchini is tender.
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5
Add the mozzarella
Remove the boats from the oven and top each one with a generous handful of shredded mozzarella. Return to the oven for 3–4 minutes until the cheese is fully melted and bubbling. For a golden top, switch to the broiler for the last 1–2 minutes.
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6
Garnish & serve
Finish with a scatter of fresh basil or parsley. Serve with warm marinara sauce on the side for dipping — it takes these over the top.
- Don't skip the pre-bake: Starting the zucchini in the oven before adding the filling ensures the boats are fully tender by the time everything is done — no crunchy zucchini!
- Use the scooped flesh: Chopping and sautéing the zucchini innards into the filling adds volume, flavor, and extra vegetables — don't throw it away.
- Broiler finish: A minute or two under the broiler gives the mozzarella beautiful golden spots. Watch closely — it goes from perfect to burnt quickly!
- Sausage swap: Mild or hot Italian turkey sausage both work great. If you can only find pork Italian sausage, drain the fat thoroughly after browning.
- Make ahead: Assemble the filled (but unbaked) boats up to a day in advance, cover, and refrigerate. Add an extra 5 minutes to the bake time when cooking straight from the fridge.