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Baked stuffed zucchini boats topped with melted mozzarella cheese and Italian sausage, garnished with fresh herbs on a white ceramic plate.

Stuffed Zucchini Boats: A Delicious & Healthy Summer Veggie Recipe


  • Author: Kai
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

There’s something truly magical about summer and the bounty of fresh vegetables it brings to our kitchens. These stuffed zucchini boats are packed with Italian flavors and perfect for a low-carb, healthy dinner that feels like a celebration of summer.


Ingredients

Scale
  • 6 medium zucchinis
  • 1 lb Italian sausage (or ground turkey/chicken)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup marinara sauce
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning (plus extra for seasoning)
  • 1 cup ricotta cheese
  • 1 large egg
  • ½ cup grated Parmesan cheese
  • 1 ½ cups shredded mozzarella cheese
  • Salt and pepper to taste
  • Optional: red pepper flakes for a spicy kick

Instructions

  1. Preheat the oven to 400°F (204°C). Prepare a broiler pan or 13×9 baking dish.
  2. Cut zucchinis in half lengthwise. Scoop out flesh leaving about ¼-inch shell. Season with salt and pepper.
  3. Cook sausage with diced onion and garlic over medium heat until browned. Drain fat.
  4. Stir in marinara, tomato paste, Italian seasoning, and optional red pepper flakes. Simmer 5 minutes.
  5. In a bowl, combine ricotta, egg, Parmesan, and a pinch of Italian seasoning.
  6. Spread mozzarella cheese inside zucchini halves. Spoon ricotta mixture over cheese, then top with sausage mixture. Sprinkle remaining mozzarella and Parmesan.
  7. Bake 20-25 minutes until zucchini is tender and cheese is bubbly and golden.
  8. Let cool slightly and serve your hearty, healthy zucchini boat dinner!

Notes

Choose medium zucchinis with firm skin for even cooking. Use a broiler pan to keep boats upright. These keep well refrigerated for 3 days and freeze leftover filling for 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 stuffed zucchini boat
  • Calories: 578
  • Sugar: 6g
  • Sodium: 650mg
  • Fat: 35g
  • Saturated Fat: 15g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 3g
  • Protein: 32g
  • Cholesterol: 110mg

Keywords: stuffed zucchini boats, healthy summer recipe, low carb, Italian sausage, ricotta