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four zucchini boats on a plate
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5 from 5 votes

Zucchini Boats

Zucchini Boats are a delicious dinner that you will fall in love with. Full of flavor and made with a homemade sauce, this stuffed zucchini recipe can't be beat.
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Italian
Keyword: stuffed zucchini
Servings: 8 servings
Calories: 356kcal
Author: Lisa Longley


  • 3 to 4 medium zucchini cut in half
  • 1 cup Italian seasoned bread crumbs (read how to make these keto friendly)
  • 1 pound spicy Italian sausage if you are using links, remove the casings (see our note in the post about using turkey)
  • 1/4 cup Parmesan cheese
  • 2 eggs
  • 4 cloves garlic minced (divided - some for the filling, some for the sauce)
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 28 ounces crushed tomatoes
  • 1 tablespoon dried sweet basil
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon sugar (to taste)
  • 1 cup mozzarella shredded


  • Preheat your oven to 350 degrees. Line a rimmed baking sheet with parchment paper.
  • Scoop out the insides of the zucchini with a spoon or melon baller, leaving about 1/4 inch around the outside of the zucchini. Chop up the zucchini that you pulled out.
  • Combine half the chopped zucchini (see note), bread crumbs, sausage (raw), cheese, eggs, parsley, 2 minced garlic cloves, salt and pepper in a large bowl.
  • Fill the zucchini with the mixture, place onto the prepared baking sheet, and bake for 40 minutes.
  • While the zucchini cooks, make a sauce. Heat oil in a sauce pan. Add 2 minced garlic cloves and sauté for about 30 seconds. Then add in the crushed tomatoes. Bring to a boil, and then reduce to a simmer. Add in the basil, oregano, salt, and pepper. Continue simmering for 15 minutes. At the end of the simmering time, taste the sauce. If it seems a little tart, add a teaspoon of sugar. This will even out the acidity of the canned tomatoes without making the sauce sweet.
  • After 40 minutes, top the zucchini with the sauce and mozzarella cheese. Put it all back in the oven for 10 to 15 minutes.



The filling only requires half of the chopped zucchini. You could add the rest to a food processor to chop fine and use it in our zucchini muffins.


Serving: 1zucchini boat | Calories: 356kcal | Carbohydrates: 23g | Protein: 21g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 93mg | Sodium: 1153mg | Potassium: 555mg | Fiber: 4g | Sugar: 8g