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–+ servings
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 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Servings: 8 servings
Calories: 356kcal
Author: Lisa Longley

Ingredients

  • 3 to 4 medium zucchini cut in half
  • 1 cup Italian seasoned bread crumbs
  • 1 pound spicy Italian sausage or ground 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

Instructions

  • Preheat your oven to 350 degrees Fahrenheit. 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.
    3 to 4 medium zucchini
  • 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.
    1 cup Italian seasoned bread crumbs, 1 pound spicy Italian sausage, 1/4 cup Parmesan cheese, 2 eggs, 4 cloves garlic, 2 tablespoons chopped fresh parsley, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
  • 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.
    4 cloves garlic, 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
  • After 40 minutes, top the zucchini with the sauce and mozzarella cheese. Put it all back in the oven for 10 to 15 minutes.
    1 cup mozzarella

Video

Notes

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.

Nutrition

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