Italian-Style Stuffed Zucchini Boats

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.

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.

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!

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:

1. Wash the zucchini, then slice it lengthwise from end to end, right down the middle. 
2. 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.
3. Save and freeze the removed flesh and seeds to add to soups or quick bread recipes at a later time.

Step By Step

1. Prep and season the zucchini with salt.
2. Brown and drain the sausage.
3. Cook the onions, celery, green pepper, mushrooms, garlic, and oregano in the rendered sausage fat until softened.
4. Cool, then mix the sausage, mushroom mixture, tomato, olives, basil, Parmesan, and mozzarella until combined.
5. 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.)

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.

More Zucchini Recipes You’ll Love

• Portabella Mushrooms with Blue Cheese & Veg Stuffing
• Meat Lover’s Zucchini Lasagna
• Sprouted Wheat Zucchini Bread
• Vegetable Tian
• Quinoa Vegetable Pilaf
• Beef Lo Mein
• Top to Bottom Veggie Pizza
• Grilled Vegetable Medley

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Italian-Style Stuffed Zucchini Boats

Zucchini overflowing with savory vegetables and the classic Italian flavors of Kalamata olives, fennel sweetened sausage, and fresh basil. 

Prep Time45 mins

Cook Time30 mins

Total Time1 hr 15 mins

Course: Main Course

Cuisine: Italian American

Servings: 4

Author: Judy Purcell

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 large (12-inch) zucchini squash (or 3 smaller squash) cut in half lengthwise, seeds and center scooped out to leave 1/4 inch thickness
• ▢ 1/2 teaspoon Sea salt and pepper
• ▢ 1/2 pound sweet Italian sausage browned and drained
• ▢ 1/2 teaspoon crushed red pepper flakes use 1/4 teaspoon for less spice
• ▢ 1/2 cup sweet onion chopped
• ▢ 2 cloves garlic minced
• ▢ 2 tablespoons olive oil
• ▢ 1/2 medium bell pepper diced
• ▢ 8 ounces mushrooms coarsely chopped
• ▢ 1/2 teaspoon dried oregano
• ▢ 1 cup chopped tomatoes
• ▢ 1/2 cup pitted kalamata olives cut in half
• ▢ 1/4 cup chopped fresh basil
• ▢ 1/2 cup grated Parmesan cheese plus more to sprinkle on top
• ▢ 1 cup cubed mozzarella cheese cut into 1/2 inch cubes
• ▢ 1 cup pizza sauce any favorite
• ▢ Cooking spray

US Customary – Metric

Instructions

• Heat oven to 375°F. To prepare the zucchini, cut in half lengthwise, then scoop out the seeds and part of the flesh in the center to create a hollowed-out section for the stuffing, leaving about a 1/4" edge. A small teaspoon with a narrow or pointed end works well for this. Save and freeze the part removed to add to soups or quick breads at a later time. Salt and pepper the zucchini and set aside.
• Brown the sausage in a skillet with the red pepper flakes, breaking up the sausage into small crumbles as it browns. Once done, drain on paper towels and set aside.
• In the same skillet, cook the onions in the fat from the sausage over medium heat until translucent, about 5 minutes (add olive oil if the skillet is too dry). Add the garlic, stir and cook until fragrant, about 2 minutes. Add the olive oil, green pepper, mushrooms, and oregano in with the onions and garlic; cook over medium heat until mushrooms release their liquid and wilt. Remove skillet from heat and allow vegetables to cool.
• In a large bowl, mix the sausage, mushroom mixture, tomato, olives, basil, and Parmesan until combined. Gently stir-in the mozzarella cheese.
• Pat zucchini dry with paper towels if any liquid has collected in the centers. Spray the bottom of a large casserole dish with cooking spray. Place the zucchini in an oven-safe baking dish and spoon the pizza sauce into the bottom of the zucchini. Top the sauce with the stuffing, mounding it and gently pressing down so it will hold together. Sprinkle with parmesan and drizzle with olive oil.
• Bake at 375°F for 30 minutes, or until cheese is melted and browned in spots. Note: The size of the zucchini will dictate cooking time, so test with a fork to determine doneness. If a fork pierces the zucchini with only light resistance, it is crisp-tender and ready to remove from the oven. If a softer texture is preferred, bake another 5-10 minutes.

Notes

• Zucchini vary in size, so be flexible with the stuffing. This recipe will fill zucchini 12-inches long and approximately 3 inches in diameter.
• To make this gluten-free, use gluten-free sausage.
• To make ahead: the stuffing ingredients can be prepared and refrigerated for up to 3 days, except for the tomatoes and basil.
• Substitute 1/2 teaspoon of dried basil for fresh basil, if desired.

Nutrition

Serving: 4g | Calories: 457kcal | Carbohydrates: 10g | Protein: 22g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 73mg | Sodium: 1069mg | Potassium: 653mg | Fiber: 2g | Sugar: 5g | Vitamin A: 850IU | Vitamin C: 32.6mg | Calcium: 335mg | Iron: 1.8mg

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