stuffed zucchini boats

Sausage Stuffed Zucchini Boats are perfect for summer zucchinis, stuffed with lean Italian chicken sausage, then topped with marinara sauce and mozzarella cheese.

Sausage Stuffed Zucchini Boats

quick marinara sauce

zucchinis (31 oz total)

tsp oil

onion (finely diced)

garlic (crushed)

red bell pepper

chicken

mozzarella (Polly-O)

tsp grated Parmesan cheese

Bring a large pot of water to boil.

Preheat oven to 400°.

Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop zucchini halves in boiling water and cook 1 minute. Remove from water.

Place 1/4 cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.

In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside.

Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes.

Combine with sausage and cook a few more minutes.

Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly.

Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese.

Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

You&#039;ll love these easy grilled zucchini boats, prepared Mediterranean-style with tomato and feta. We make every use of the zucchini flesh too! Check out the tips and ideas in the post. Serve these as a fun appetizer or side next to your favorite summer entrees!

Stuffed Zucchini Boats with Tomato and Feta

zucchini

extra virgin olive oil

Kosher salt and pepper (to your liking)

oregano (large sprinkle

oz cherry tomatoes (sliced in halves)

green onions

feta cheese (more

mint leaves (chopped)

parsley (chopped)

lemon

lemon juice (not too much)

Heat a cast iron skillet or indoor griddle over medium heat. (OR, If cooking on gas grill, lightly oil the grate and preheat grill to medium-low).

Brush zucchini generously with extra virgin olive oil on both sides. Season zucchini (particularly flesh side) with salt, freshly ground pepper, and oregano.

Place zucchini, flesh-side down, on the preheated grill (or indoor griddle). Grill for 3 to 5 minutes until soft and nicely charred, then turn on back side and grill for another 3 to 5 minutes until this side is also tender and gains some color. (If using an indoor skillet or griddle, you may need to adjust heat to medium-high.)

Remove zucchini from heat and let cool enough to handle.

To create zucchini boats, use a small spoon to scoop out the flesh (do not discard). Squeeze all liquid out of zucchini flesh (you might use a linen kitchen towel or paper towel to do this.)

Make the filling for the zucchini boats. Put the zucchini flesh in a mixing bowl and add the cherry tomatoes, green onions, feta, mint, parsley, lemon zest. Add a small splash of lemon juice and sprinkle a little more oregano. Drizzle a little extra virgin olive oil and mix everything together.

Spoon the filling mixture into the prepared zucchini boats and arrange on a serving platter. Enjoy!

https://content.jwplatform.com/videos/j4yuZ16M.mp4

Vegetarian Zucchini Boats, Mediterranean-Style

Zucchini Boats

These cheesy vegetarian zucchini boats feature fresh zucchini, creamy Comté cheese, ricotta, herbs and garlic. They're an irresistible side dish or main course, and they can be made ahead—perfect for both entertaining and weeknights!

Vegetarian Cheese &amp; Herb Stuffed Zucchini Boats (Gluten Free)

olive oil,

medium onion, very finely chopped

Salt and black pepper

garlic cloves,

zucchinis (about 7 inches long), trimmed

ricotta

egg,

scallions

herbs

pine nuts,

Preheat the oven to 375˚F (190˚C).  Rub a 9x13-inch or similar sized baking dish with olive oil.

Heat the olive oil in a medium skillet over medium-high heat. Add the onion, and season with salt and pepper. Cook, stirring often, until softened and golden, about 3-4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Transfer to a small bowl and cool slightly.

Cut the zucchinis in half lengthwise. Using a small knife, score the flesh (not all the way to the skin), leaving a 1/4-inch border. Using a small spoon (a grapefruit spoon works great) scrape out the seeds and discard. If the squash halves are rolling around, cut a very small sliver off the bottom of each so that they lie flat.  Place the zucchini halves, cut sides up, in the prepared baking dish.

To the bowl with the onions, add 1 cup of the Comté cheese, the ricotta, the beaten egg, scallions and herbs. Season with salt and pepper, and stir to combine.

Sprinkle the zucchinis with salt and pepper.  Spoon the filling down the center of each.  Sprinkle the remaining 2 tablespoons of Comté evenly over top.

Bake until tender and golden, about 30 minutes. Let cool slightly then garnish with more herbs and pine nuts, if using.

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!

olive oil (divided)

onion

garlic (minced)

pork (see notes)

Italian seasoning

basil

salt

black pepper

capers

parmesan cheese

marinara sauce (or tomato sauce)

mozzarella cheese

red pepper flakes (optional)

Preheat the oven to 400°F. Spray a large 13x9-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.

Stuffed Zucchini Boats

tsp black pepper

lb sausage

sweet onion (finely diced)

24 oz jar prepared marinara sauce (divided use)

tomato paste

dry Italian seasoning (divided use)

tsp crushed red pepper flakes (optional)

part skim or whole milk ricotta cheese

Tbsp grated Parmesan cheese (divided use)

Preheat oven to 400°F. Spray a broiler pan or a 13 x 9 inch baking dish with cooking spray.

Use a teaspoon to scoop out the zucchini seeds and flesh leaving at least a 1/3 inch border. Arrange halves side by side on broiler pan. Season to taste with salt and black pepper. Set aside.

In a large skillet cook sausage and onion over medium high heat for 5-8 minutes or until no pink remains. (You can add olive oil but the sausage will likely have ample fat for cooking.) Add garlic to mixture cooking for 1 minute longer. Drain any excess fat from the pan.

To the skillet add 2 cups marinara sauce, tomato paste, 1 teaspoon Italian seasoning and crushed red pepper flakes, if using. (Omit if using spicy sausage or personal preference.) Simmer for 2-3 minutes or just until the tomato paste has melted and the sauce is fully combined. Remove from heat.

In a small bowl, mix together ricotta, egg, 1 Tablespoon Parmesan and 1/2 teaspoon dried Italian seasoning.

To Assemble: Sprinkle 1/2 of shredded mozzarella cheese onto bottom of each zucchini boat. Dollop ricotta mixture over cheese dividing it evenly between the zucchini halves then top with Italian sausage sauce. Sprinkle the tops with reserved 1 cup mozzarella and 2 Tablespoons grated Parmesan cheese.

Place into the oven and bake for 20-25 minutes. (Test for doneness with the tip of a knife.)

Serve immediately with reserved warm marinara sauce on the side, if desired.

This stuffed zucchini boats recipe has a hearty filling topped with gooey cheese. It's a tasty dinner idea that pleases everyone!

Olive oil, for rubbing

kosher salt, divided

oregano, divided

garlic

15-ounces fire roasted crushed tomatoes**

fennel seeds

milk mozzarella cheese

Italian seasoned panko (or plain panko; omit

Cut off the stem ends of the zucchini. Cut them each in half lengthwise and scoop out the insides with a spoon: you&#8217;ll want a thin edge around the outside of the boat. (Discard the pulp, or use it in smoothies or for another purpose.) Place the boats on a baking sheet and rub each with a bit of olive oil. Then sprinkle all 8 boats with a heaping 1/4 teaspoon salt, 1/2 teaspoon oregano and fresh ground black pepper, divided between the boats. 

Place the sausage in a medium skillet and cook according to the package instructions, 2 to 3 minutes for plant-based and 6 to 7 for regular sausage (for regular sausage, drain any excess fat after cooking). Add the garlic to the pan with the sausage and cook 30 seconds, then add the tomatoes, fennel seed, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 cup Parmesan cheese. Heat for 1 minute until warmed through. 

Scoop the filling into the zucchini boats. Top with the mozzarella cheese and the remaining 2 tablespoons Parmesan cheese. Then sprinkle with the panko. 

Bake for 20 minutes until the cheese is melted and golden brown. Let stand for 2 minutes before serving. Leftovers store up to 3 days refrigerated. 

OMG!  These Zucchini Boats are so good.  We really enjoyed them. Thank you for sharing.

I completely forgot to add the tomatoes to the sausage before filling the zucchini 🤦‍♀️ But they were delicious! My 12 year old said the spices were very yummy, and he's not an adventurous eater. I did notice that the tomato is necessary to offset the bold flavor of fennel, without them it overpowers the sausage, but next time I'll add it for sure!

These Mexican-Style Stuffed Zucchini Boats are made with a taco spiced tempeh filling and topped with fresh tomatoes and avocado for an easy weeknight vegan and gluten-free dinner.

Mexican-Style Stuffed Zucchini Boats

olive oil, (divided)

red onion, (diced)

tempeh

tbsp. taco seasoning

tomato sauce

water

salt and pepper, (to taste)

avocado,

Roma tomato, (diced)

black olives

fresh cilantro, (stems removed)

cauliflower queso

Preheat oven to 400. Line a 9x12 baking dish with tin foil and set aside.

Cut the zucchinis in half lengthwise. With a grapefruit spoon scoop out the inside pulp of the zucchini leaving about 1/4&quot; around the sides. Place inside the prepared baking dish, brush with 1 tablespoon of olive oil, and set aside. 

Heat oil in a large cast iron skillet over medium heat. Add diced onions and sauté until onions are fragrant and translucent about 5 minutes. While onions are cooking, crumble the tempeh between your fingers so that it resembles ground beef. 

Add crumbled tempeh and taco seasoning to the onion, stirring to coat. Cook for another 3-5 minutes until tempeh is browned. Stir in tomato sauce and water. Let cook, stirring occasionally until water has mostly evaporated. About 3 minutes. 

Spoon taco tempeh filling into the zucchini cavities so that it fills it up with a rounded top. Bake, covered, for 35 minutes. Remove tin foil and bake for an additional 10-15 minutes until zucchini is easily pierced with a fork. 

While zucchini boats are baking, prepare your toppings. 

Remove zucchini boats from the oven, let cool 10 minutes. Sprinkle with toppings and serve immediately. 

Tender zucchini is stuffed with a savory vegetarian filling of mushrooms, bell peppers, olives and spinach, topped with ricotta &amp; baked in a marinara sauce.

 Stuffed Zucchini Boats Recipe 

olive oil

garlic cloves, finely chopped

red pepper flakes

mushrooms,

kalamata olives, chopped

zucchini – 1 large, 2 medium, or 3 small squash

oregano

spinach,

marinara sauce – store-bought

ricotta cheese

parmesan cheese (divided),

basil leaves

Cut the zucchini in half lengthwise. With a spoon, scoop out the center, hollowing out the zucchini like a little boat. Save and chop up the scooped out part and set aside.

In a large skillet sauté garlic and red pepper flakes in olive oil for 1 minute. Add mushrooms and zucchini flesh, oregano, salt, and pepper. Saute for about 10 minutes until most liquid has evaporated.

Add bell pepper, olives, and spinach and stir for about 1 minute until the spinach is wilted. Turn the heat off. Stir in 1/2 cup marinara sauce and 1/2 cup parmesan.  

Add the remaining marinara sauce to the bottom of a greased baking dish, skillet or heavy pan. Set the zucchini boats in the pan. Mound the filling into the hollowed-out boats and nestle in a few dollops of ricotta on top of each one. Sprinkle with remaining parmesan cheese.

Bake 10-20 minutes, covered or with a lid on, until zucchini is fork tender. (Bigger squash with thicker shells  may take longer).  Uncover and broil for 5 minutes until the top is golden brown.

Delicious!  I made this with your Roasted Tomato Sauce rather than marinara as I had just made a batch of the sauce. I also added 1 cup of cannellini beans at the same time as spinach to add a bit more protein. And, as suggested, I served with your Caesar salad. Will definitely make again. Thanks.

Thanks Tonia, good to know for the future.  As it turned out I ended up baking them tonight as I had unexpected company.  They were delicious!  We all loved them.  I made a spicy marinara sauce, and didn’t use any add ins at all.  Substituted mozzarella for the ricotta, because that’s what I had.  I  have saved this recipe to my favourites, as I know I will make it often.

Made this while I was at my parent’s  house and it was insanely delicious! I added ground wagu beef and subbed fresh corn for the bell pepper because my mom is allergic to them. We are all still talking about how much we enjoyed them. Probably my favorite recipe I have tried so far from your website - and I have made quite a few. Seriously love all of your recipes!

These are unbelievably good! I added your vegan chorizo and quinoa. The vegan chorizo is fantastic by the way. I topped them off with vegan basil Parmesan, and vegan almond ricotta. This is a perfect make ahead delicious dinner for company. I’m going to make extra filling and freeze it. It would be great in a taco or a lettuce wrap. Thank you for such a great recipe!

These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a delicious and healthy vegetarian dish. Packed with fresh spinach, earthy mushrooms, and creamy ricotta, this recipe is low-carb, nutrient-rich, and satisfying. It’s quick to prepare and perfect for a light meal or side dish, bringing a burst of flavor in every bite. Plus, it’s super customizable!

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats Recipe

zucchini,

garlic,

onion,

mushrooms, chopped

fresh spinach, chopped

Parmesan cheese, grated

Salt and pepper

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Scoop out the center of the zucchini halves to create boats, and set aside.

In a skillet, heat olive oil over medium heat. Sauté the minced garlic and onion for about 2 minutes until fragrant.

Add the chopped mushrooms and cook for 3-4 minutes until softened.

Stir in the spinach and cook until wilted, about 2 minutes, then remove from heat.

Mix in the ricotta, Parmesan, red pepper flakes (if using), and season with salt and pepper.

Spoon the ricotta mixture evenly into the zucchini boats.

Place the stuffed zucchini on the baking sheet and bake for 20-25 minutes, or until the zucchini is tender.

Garnish with fresh basil if desired, and serve warm.

Quick and easy, healthy dinner! Zucchini boats filled with an Italian meat mixture and topped with shredded cheese.

lb mild Italian sausage (casings removed)

½ c onion (finely diced)

tsp minced garlic

½ tsp dried Italian seasonings

½ c. marinara sauce

¾ c. shredded Mozzarella cheese

parsley

Preheat the oven to 400 degrees F. Line a large sheet pan with edges with aluminum foil for easy clean up.

Trim off the ends of the zucchini then cut the zucchini in half lengthwise. Scoop the flesh out of the zucchini with a spoon. Place zucchini halves on a baking sheet and set aside.

Heat olive oil in a large frying pan of medium high heat. Add the sausage and cook for 4-5 minutes, breaking up meat with a spatula.

Add the onion and cook for an additional 4 minutes or until the onion is translucent and soft. Add the garlic and Italian seasoning and cook for 30 seconds or until fragrant.

Pour marinara sauce into the pan and bring to a simmer.

Spoon the meat mixture into the zucchini shells and top with shredded cheese.

Place zucchini in a preheated oven. Bake for 20-25 minutes or until zucchini is tender and cheese is melted and golden brown.

Remove from the oven, sprinkle with parsley and serve immediately.

What do we do with the scooped out Zucchini?

These were a hit with the whole family and my new favorite way to use up all the zucchini from my garden!

Such a great recipe! Was a big hit here. Thanks Julie!

Love the Italian twist on these! Great way to add more veggies to our dinners.

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