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stuffed zucchini boats
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5 from 1 vote

Italian Sausage Stuffed Zucchini Boats

Stuffed zucchini boats are filled with Italian sausage and tomato sause, then topped with mozzarella cheese for a quick, low carb weeknight meal.
Course Entree
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Author Lisa B.


  • 3 medium sized zucchini halved lengthwise, insides scooped out with a spoon, leaving about a 1/4-inch boarder
  • 1 ½ tablespoons extra-virgin olive oil plus extra for brushing on the zucchini
  • Salt &pepper
  • 1/2 lb. bulk Italian sausage casings removed
  • 2 garlic cloves minced
  • 1 cup pasta sauce
  • 8 oz. fresh mozzarella cheese shredded
  • 1/4 c. grated Parmesan cheese


  • Preheat oven to 350 degrees. Brush hollowed zucchini generously with olive oil. Season with salt and pepper. Bake for about 20 minutes, or until the zucchini is tender.
  • In the meantime, cook the Italian sausage, breaking pieces up with a spoon, until sausage is no longer pink. Add the garlic and cook until garlic is fragrant, about 30 seconds. Stir in pasta sauce.
  • Fill each zucchini boat with equal amounts of the sausage mixture. Top with mozzarella and Parmesan. Return to the oven and bake until cheese is melted and gooey, about 5-10 minutes.