Italian-Style Stuffed Zucchini Boats

Published July 26, 2022. Last updated July 28, 2022 by Judy Purcell 27 Comments

Got a craving for pizza but want to avoid the carbs? Our Italian-Style Stuffed Zucchini Boat is the perfect answer, loaded with sausage, vegetables, and plenty of herbs.

large zucchini stuffed with tomatoes, cheese, and sausage

My husband said that Italian-Style Stuffed Zucchini almost tastes like pizza, and it is certainly his favorite way to eat squash.

The zucchini is overflowing with savory vegetables and classic Italian flavors of Kalamata olives, fennel sweetened sausage, and fresh basil. There is just enough cheese to hold it all together atop the crisp-tender squash for a satisfying meal.

Zucchini is easy to source at the grocery store, yet there is something so satisfying about growing your own. And if you’ve ever grown zucchini in your garden, you know they go from small and manageable to larger-than-life fast in summer.

I try to pick garden zucchini once they reach about 6-inches long for their consistent texture, but every once in a while, I miss picking it in time and end up with squash the size of my arm. But I don’t mind, because the bigger zucchini are easier to stuff!

So this stuffed zucchini boat recipe is for all my friends harvesting a little later than you intended and for all my other friends on the receiving end of your harvest.

zucchini stuffed with meat, cheese, and olives

Why Stuff Zucchini?

Zucchini is the perfect vessel for stuffing. You can remove the seeds and some of the flesh to create zucchini boats that are perfect for holding the stuffing in place.

Using this versatile squash as a vessel for stuffing can help reduce otherwise carb-heavy meals like pizza and make adding more vegetables to your meals easier.

Baked, the zucchini is tender with a mild flavor that pairs well with many flavor profiles. We like the Italian-style stuffing because it reminds us of pizza, but a Southwest vibe with taco meat, black beans, and Mexi-blend cheese would be delicious too.

As you can imagine, the stuffing ingredients are easy to customize, include the flavors you like best, and enjoy!

Zucchini squash with the seeds scooped out

How to prep zucchini for stuffing:

Zucchini, like most squash, have tender flesh and numerous seeds. Small, tender zucchini can be eaten skin, seeds, and all, but the larger the zucchini, the tougher and less palatable the seeds.

When you’re stuffing a larger zucchini, it’s best to remove those seeds, and it’s easy. Here’s how:

Wash the zucchini, then slice it lengthwise from end to end, right down the middle.
Open up the zucchini so the cut surface is facing up. Use a common teaspoon to scoop out the seeds and any flesh that appears spongy or fibrous, creating a depression in the zucchini. Leave about a 1/4-inch edge.
Save and freeze the removed flesh and seeds to add to soups or quick bread recipes at a later time.

Step By Step

Prep and season the zucchini with salt.
Brown and drain the sausage.
Cook the onions, celery, green pepper, mushrooms, garlic, and oregano in the rendered sausage fat until softened.
Cool, then mix the sausage, mushroom mixture, tomato, olives, basil, Parmesan, and mozzarella until combined.
Fill the zucchini with the sausage stuffing, mounding it over the top, and press it down gently to hold together; bake at 375°F until the zucchini is tender and the filling is hot.

What if I only have small zucchini?

When using smaller zucchini (measuring 6-inches in length or less), the seeds are more tender to eat, so you can skip the step of scooping out the seed pulp.

Cut smaller squash in half lengthwise and arrange the zucchini in a single layer (cut side facing up) in a prepared baking dish. Season with 1/2 teaspoon salt and pepper.
Continue with STEPS 2-5, as written in the recipe.
In the final step, cover and bake at 375F°F for 30 minutes; uncover and continue to bake for 10 minutes more until the top is lightly browned. (Smaller zucchini may take a little longer to bake because of their density.)

Zucchini boat stuffed and ready for the oven

How To Tell When Zucchini is Cooked

The filling is cooked before the zucchini goes in the oven, so you only need to cook the zucchini, melt the cheese, and lightly brown the stuffing.

To tell if Italian-Style Stuffed Zucchini Boats are cooked, pierce the zucchini with a fork. If it meets little resistance and slides easily into the thicker part of the squash, it is fork-tender and perfect.

If you like it softer, cook for an additional 5-10 minutes.

How To Serve Zucchini Boats

One large stuffed zucchini created four servings we enjoy as a one-dish lower-carb meal, but you can add bread or a side of rice or fruit salad to stretch the servings.

For an even more pizza-style taste, serve with a side of marinara for dipping.

Recipe TIPS & Variations

Zucchini vary in size, so be flexible with the stuffing. This recipe will fill zucchini 12-inches long and approximately 3 inches in diameter.
Substitute 3 (6-inch) zucchini for the larger one, cutting into thirds lengthwise. Lay the slices in the baking dish to form a single layer and top with the filling. Bake as directed.
Substitute Fontina cheese for the mozzarella.
Substitute hot Italian sausage for mild Italian for a spicier dish.
Substitute black olives for kalamata for a milder flavor.
Substitute red onion for the sweet onion for a sharper flavor.
Substitute canned tomatoes for the fresh tomatoes; just be sure to drain well.
Substitute 1/2 teaspoon of dried basil for fresh basil.
To make this gluten-free, use gluten-free sausage.
To make ahead: prepare the stuffing ingredients, except for the tomatoes and basil, and refrigerated for up to 3 days. Add the tomatoes and basil right before stuffing the zucchini.
Got leftovers? Stuffed zucchini leftovers make the best Frittatas or pizza toppings.