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Looking for a quick and healthy dinner idea using zucchini? Yes, the answer is always yes. And the answer today is stuffed zucchini boats. With a savory filling and melted cheese, it’s the perfect combination of fresh vegetables and comfort food. I’ve made stuffed zucchini recipes every which way, including buffalo chicken zucchini boats, zucchini taco boats, and zucchini pizza boats. They’re make a great way to use up ingredients in the fridge and pantry! But this time we’re making my all-time favorite, sausage stuffed zucchini. They’re savory, they’re cheesy, and they’re oh-so-easy.
Why You’ll Love This Stuffed Zucchini Recipe
- Cheesy, creamy sausage stuffing
- Tender zucchini
- Savory, hearty & flavorful
- Easy to make
- Healthy, gluten free, naturally low carb dinner
- Complete meal on its own (but you can serve with salads if you like)!

Ingredients & Substitutions
This section explains how to choose the best ingredients for stuffed zucchini with Italian sausage, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
The filling for this recipe is similar to my stuffed banana peppers:
- Zucchini – This recipe for stuffed zucchini will work with zucchini of any size, but you may need to adjust the amount of stuffing if yours are very small or very large. You can also make it with yellow squash!
- Olive Oil – Used for roasting the squash. You can use any neutral oil, such as avocado oil.
- Sea Salt – I didn’t feel the need to add black pepper because the ausage was already so flavorful, but you can add a pinch on your zucchini if you like.
- Onion – You can use yellow onion, white onion, or sweet onion. Red onion would also work, but the sharp flavor is less ideal in this dish. Red bell pepper can make a nice addition — saute with the onions if you want to add it.
- Ground Italian Sausage – I used pork sausage, but you could also use ground turkey, ground beef, ground chicken, or simply plain ground pork. My sausage had enough heat on its own, but you can add a sprinkle of red pepper flakes if you want more. If you have leftover Instant Pot chicken breast, you can shred it and use that instead.
- Garlic – Fresh garlic cloves will have the best flavor, but if you’re in a hurry, you can use 1 teaspoon of jarred garlic instead, or just stir 1/2 teaspoon of garlic powder into the filling.
- Diced Tomatoes – These add moisture, sweetness, tang, and texture to the zucchini stuffing. You could substitute canned crushed tomatoes, marinara sauce, tomato sauce, salsa for a different flavor twist, roasted red peppers, or simply chop some fresh tomatoes.
- Parmesan Cheese – This goes inside the filling. I used pre-grated parmesan for convenience, but fresh would taste even better.
- Italian Seasoning – You can use store-bought or make your own Italian seasoning in 5 minutes. If you don’t have all the needed herbs, you can substitute any combination of dried basil, oregano, thyme, or rosemary. Fresh herbs (such as fresh oregano or basil) would also work nicely, but you’d need 3 times the amount, as their flavor is less intense than dried.
- Mozzarella Cheese – For the gooey, melty topping! I love mozzarella here, but feel free to use any kind of shredded cheese you prefer.

How To Make Stuffed Zucchini Boats
This section shows how to make stuffed zucchini recipes, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
These instructions are for sausage stuffing, but you can follow the same process for all kinds of stuffed zucchini recipes:
- Roast the zucchini. Slice the squash the long way, and use a melon baller or spoon to scoop out the zucchini flesh. Place the zucchini onto a large baking dish or lined baking sheet, cut side up. Drizzle with olive oil, sprinkle with sea salt, and bake until soft.
- Saute the onions. Heat more olive oil in a large skillet over medium-high heat. Add the diced onions and saute until they start to brown.
- Brown the meat. Add the sausage (or other ground meat) to the skillet. Cook, breaking apart with a spatula, until browned.


- Saute the garlic. Make room in the center of the pan and add the minced garlic. Saute until fragrant, then mix into the sausage.
- Add the other filling ingredients. Stir in the diced tomatoes, grated Parmesan, and Italian seasoning. Adjust salt to taste, if needed.
- Stuff the zucchini. Dry the squash with a paper towel. Add the filling into the zucchini boats.


- Bake. Sprinkle the stuffed zucchini with shredded mozzarella. Bake until the cheese is melted.


TIP: Broil at the end if you like.
If you want the cheese darker, place under the broiler for a few minutes.
Storage Instructions
- Store: Keep leftovers from this baked stuffed zucchini recipe in an airtight container in the fridge for up to 4 days.
- Meal prep: Cook the filling and prep the zucchini ahead of time, then store in the refrigerator for up to 3 days. Assemble and bake the stuffed zucchini boats right before serving.
- Reheat: Warm in the oven at 350 degrees F, or in the microwave.
- Freeze: Arrange the zucchini boats on a parchment lined baking sheet and freeze until solid, then transfer to a freezer bag or airtight container and freeze for up to 3 months. It’s best to thaw overnight before reheating, but you can also bake from frozen. The zucchini will be much softer after freezing, but still delicious!

More Stuffed Zucchini Recipes
If you are zucchini-obsessed like me, check out all of my other zucchini recipes! And if you want a different twist on this Italian sausage stuffed zucchini recipe, try these other stuffed zucchini recipes using other fillings:
- Mexican – Make them with taco seasoned ground beef, tomatoes, red onions, cheddar cheese, avocado, and fresh cilantro. Follow my recipe for zucchini taco boats. If you prefer chicken or turkey, make the filling from stuffed poblano peppers or turkey stuffed peppers and stuff inside zucchini instead.
- Buffalo Chicken – This is like buffalo chicken dip inside zucchini! Follow my recipe for buffalo chicken zucchini boats.
- Pizza – A healthier way to enjoy pizza is to use zucchini boats as your “crust” (without the effort of actually “making” a zucchini pizza crust!). Follow my recipe for zucchini pizza boats.
- Mediterranean – Combine shredded chicken with the topping from my bruschetta chicken recipe, stuff your zucchini, top with fresh mozzarella, and bake. Or use the stuffing from my Greek-inspired stuffed tomatoes in zucchini instead.
- Crab – Make hot crab dip and spread inside zucchini halves. Sprinkle with shredded cheese of your choice and bake.
- Spinach & Feta – For a vegetarian stuffed zucchini meal, make the filling from spinach stuffed mushrooms or eggplant rollatini in a large bowl. Scoop into the squash, top with mozzarella, and bake.
- Broccoli Cheese – Make broccoli cheese casserole, but stuff inside zucchini halves instead of baking in a casserole dish. This is another great vegetarian option.
Recommended Tools
- Baking Dish – My favorite, you’ll spot it in many of the pictures on my site. It’s lasted me for years and looks so pretty on the table. Plus, it comes in multiple colors!
- Melon Baller – You can just use a spoon for scooping out the zucchini flesh, but a melon baller makes it easier.
- Large Skillet – Versatile for all kinds of stuffed zucchini recipes.
Stuffed Zucchini Boats
Stuffed Zucchini Boats
Make these stuffed zucchini boats with sausage & melty cheese for an easy, healthy, low carb dinner. Plus, 7 more stuffed zucchini recipes!
Recipe Video
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper, or skip lining and just use a large baking dish.
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Slice the zucchini lengthwise. Use a spoon or melon baller to scoop out some of the centers of the zucchini to make wells.
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Place the zucchini onto the baking sheet, cut side up. Drizzle with a tablespoon of olive oil and sprinkle with sea salt.
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Roast the zucchini in the oven for about 15-20 minutes, until soft.
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Meanwhile, heat another tablespoon (15 mL) of olive oil a large non-stick skillet over medium-high heat. Add the diced onions. Saute for about 10 minutes, until starting to brown.
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Add the pork sausage, and cook for about 10 minutes, breaking apart with a spatula, until browned.
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Make some room on the pan, add the minced garlic, and saute for about 1 minute, until fragrant. Then, mix the garlic into the sausage.
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Remove the sausage from heat. Stir in the tomatoes, grated Parmesan, and Italian seasoning. Adjust salt to taste, if needed.
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When the zucchini are done roasting, use paper towels to pat any moisture from the wells.
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Stuff the sausage mixture into the zucchini boats. Sprinkle with shredded mozzarella.
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Bake for about 5-10 minutes, until the cheese is melted and browned.
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Recipe Notes
Serving size: 2 zucchini boats
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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50 Comments
jersuerhodes
0Made it for dinner tonight, so good!! Thank you for this recipe! I used fresh garden tomatoes in the sausage mixture – delicious!
jersuerhodes
0So good! Just made it for supper. I used fresh tomatoes from my garden, minced onion and garlic and put the sausage mixture on both zucchini and summer squash! Delicious! Thank you!
Chrissy
0Ok, where has this been all my life? I loved how easy it was to whip these boats up and my kids couldn’t get enough of them, they already asked when we are having them again!
Rose
0My favorite stuffed zucchini boats recipe! I’ve made it a few times already. Even my kids who normally say no to zucchini have been enjoying it!
Delaney
0We have been gifted zucchini and I needed another way to serve them besides in stir-fries so I tried your recipe for stuffing them. They turned out great, loved the flavor and may never add them to a stir-fry again.
susan
0This low carb dish was delicious and easy to make. My entire family loved the cheesy sausage filling. Thank you!
Ava
0This was a delicious dinner and the perfect way to use up a lot of zucchini from the garden right now. I save the scooped out center and freeze it for smoothies so nothing goes to waste!
Reach4Stars
0Sooo Delicious! I made these last night, 10 zucchini halves. I had my half between dinner, late night snack, and breakfast. My husband has been ill and these perked his appetite up, and he enjoyed them very much. I am making more today (stuffing portobello mushrooms, and zucchini) and freezing for quick meals. The original recipe lacks nothing but I did add red bell pepper since I had it. Also, my sausage was a little salty, so I think I’m going to saute in chicken broth and save the broth in ice cube form for later meals.
Totie justice
0My son-in-law made this during the pandemic and it was wonderful for added flavor we add pepperoni. Along with the sausage. Its wonderful.
Carole
0I made this with homemade chicken sausage. I also added some diced mushrooms, peppers and a small amount of diced zucchini sautéed with the onions. The last change ai made was to add a tbsp of tomato paste to the meat mixture and a bit of the reserved drained tomato liquid. Last of all I didn’t have mozzarella so used Dubliner cheese. Excellent outcome! Thanks for sharing your recipe.
Mary Simpson
0Made this for dinner tonight. Didn’t have Italian sausage so used breakfast sausage and added extra seasoning. I will definitely make this again. Even my 92 year old Mom liked it.
Gail
0Absolutely delicious! I’ve been making this recipe for years switching it up from ground sausage with ground beef, or ground turkey and adding Ro-Tel tomatoes to kick it up a notch! It Comes out great every time!
Lisa
0Italian pork sausage or breakfast pork sausage, can I use either or?
Wholesome Yum D
0Hi Lisa, Yes, you could use either.
Ruth
0This recipe is delicious!
Lorraine
0Very versatile, easy and tasty weeknight meal. I used ground chicken Italian sausage. For tomatoes, I had some plum tomatoes from the garden and roasted those first the traditional way before adding. They brought this up a notch with deep rich flavor.
Elena Sudduth
0This dish is absolutely fantastic! My husband and I just started Keto. My husband is a skeptic when it comes to trying new things. Dishes like this help sticking to the Keto plan fun, and fulfilling! Thanks for sharing!.
Angie
0Excellent! I have made this at least 5 times and loved it. I add mushrooms and peppers. It freezes very well!
Amy
0Can you replace Zucchini with Cucumbers?
Wholesome Yum D
0Hi Amy, I do not recommend swapping cucumbers for zucchini.
Janet Funk
0Started a keto eating program and this was delicious and filling.
Anne
0Oh my gosh! I made the boats tonight for dinner. My husband and I loved it! Thanks for the recipe!
Ellen L
0Hi! We are not on the Keto diet but try hard to eat clean. I made this last night and it was simple and delicious! I have a bounty of tomatoes so instead of using canned, I just chopped up fresh tomatoes. I also chopped up the scooped out zucchini and added that at the end with the tomatoes to the sausage. Anyway, I will definitely make this again. I may even finely chop up some carrots next time. Thank you and look forward to checking out more of your recipes!
Joyce Ridout
0Tried your recipe today. Made a few tweaks but it turned out good. Used an 8.5 oz jar of sundried tomatoes that were packed in olive oil and Italian seasoning. I used sweet italian sausage links instead of bulk and added shrimp. I’m thinking this could also be done with eggplant. Great flavor. Instead of putting in the oven, we put it in foil on a cookie sheet and cooked it on the gas grill.
D. Kee
0This is a great way to use those large zucchini that hide and get away from you until they are rather large. I didn’t use the Italian seasoning only because for me the sausage and parm is enough.
Kathleen
0Wonderful recipe! I used fresh seeded tomatoes from my garden instead of canned. Delicious!
Bernadette
0Oh my, this was so delicious and easy. I baked my zucchini boats in my ninja foodi as it was too hot to turn the oven on. I enjoy your recipes because they’re easy to follow and so good. Thank you.
Dwight Bush
0I thank for sharing this recipe. It is very good and simple to prepare. You may add or delete any ingredient and it is till tops. Keep up the good work.
Mollie Erdmann
0This was FABULOUS! It had such a Pizza/Italian flavor, even my husband was happy.
The only change I would make is to chop some of the inside and add to the mixture…but then it was so VERY good just as it was, I’m afraid to change anything.
Ellen
0Delicious but such a pain that I can’t print the recipe. I don’t like to use my phone in the kitchen
Wholesome Yum M
0Hi Ellen, In the recipe card there is a ‘Print it’ button. I hope this helps you.
Danica
0Came across this recipe and boy am I glad I did! So easy to make and my husband loved it so much he licked his plate clean. I did substitute grass fed beef for the sausage, and it was delicious! This will definitely be a weekly staple in our house!
Aaron Abbott
0What do you do with the zucchini meat you scoop out?
Wholesome Yum M
0Hi Aaron, The scooped zucchini doesn’t have any further purpose in this recipe. If you would like to use it, you can incorporate it in with the ground sausage mixture.
Karen
0Can you bake, freeze and reheat these zucchini boats?
Wholesome Yum D
0Hi Karen, Yes, zucchini boats can be frozen. If you want to freeze extra sausage zucchini boats, you can freeze them in an airtight container for a few months.
Zuzana
0What a great combination you have managed to put together. Making those tonight!
Hope
0Love how much flavour these had in them! So simple, yet so satisfying!!
Linda
0I always look forward to an easy dinner with zucchini because it’s low-carbs and this one looks so flavorful! Best of all, it’s keto-friendly, too.
paleoglutenfreeguy
0Yum! Love how packed they are with the filling! So much flavor from such a simple recipe.
Cynthia | What A Girl Eats
0I love Italian sausage! These sound so yummy! Yay for tasty keto options!
Jean Choi
0I have so much zucchini and I now know what to do with it! Looks fantastic.
Raia Todd
0I love this! It was delicious!
Ashley
0These are such a great way to use up some zucchini in my garden. We loved them and will definitely make again!
Claire
0We have such a glut of zucchinis this year that I have been searching for so many different ways to use them. These are a winner!!!! As soon as this recipe came out I knew it would be perfect for the family as I had everything in the fridge already!!!
The kids loved the cheese and hubby loved the low carb nature. Family dinner winner!
Irina
0I am in love with the Italian cuisine! This zucchini recipe sounds delicious and easy enough to make. Bookmarking for later.
Sara Welch
0What a robust and flavorful recipe! I know what I will be having for dinner tomorrow night; this looks amazing!
Veena Azmanov
0Unique and a delicious combination for a party starter. Sure the guest to love it.
Michelle
0I love this! My hubby loves this too and it goes perfectly with his diet!
Sharon
0These Italian zucchini boats would be a great way to use up my garden zucchinis and have a healthy dinner too.