Stuffed Zucchini Boats

Ingredients & Substitutions

Here I explain the best ingredients for my stuffed zucchini recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Zucchini – This recipe for stuffed zucchini will work with zucchini of any size, but I used medium ones. 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! If you have leftover zucchini use it to make my zucchini lasagna or zucchini casserole next.
• Ground Italian Sausage – I used mild pork sausage, but hot is great if you prefer a kick. Feel free to swap in ground turkey, ground beef, ground chicken, simply plain ground pork, or even shredded Instant Pot chicken breast. I recommend adding extra Italian seasoning and salt if you use unseasoned meat.
• Onion – Yellow, white, or sweet onion all work here. You can even use red, but I find it’s too sharp for this filling.
• Garlic – Fresh minced garlic tastes best. In a pinch, use 1 teaspoon jarred garlic or 1/4 teaspoon garlic powder instead of the 2 cloves, but I prefer fresh because it blooms in the sausage fat and gives the filling more depth.
• Diced Tomatoes – These add moisture, tang, and a little sweetness. Drain them well so the stuffed zucchini boats don’t turn watery. You can use crushed tomatoes, tomato sauce, fresh chopped tomatoes, or marinara sauce for a saucier filling. I’ve also used roasted red peppers.
• Grated Parmesan Cheese – Parmesan melts into the sausage mixture and makes it taste more savory. I used pre-grated parmesan for convenience, but fresh would taste even better.
• Italian Seasoning – You can use store-bought or make my Italian seasoning recipe in 5 minutes. If you don’t have all the needed herbs, feel free to substitute any combination of dried basil, oregano, thyme, or rosemary. Fresh herbs also work, but you’d need 3 times the amount, as their flavor is less intense than dried.
• Olive Oil – This helps the zucchini soften and adds flavor before the filling goes in. Avocado oil works great, too.
• Sea Salt – A sprinkle on the zucchini before roasting brings out its flavor. I don’t usually add black pepper because Italian sausage already has plenty going on, but a pinch is fine.
• Mozzarella Cheese – For the melty topping! Mozzarella gives you the best gooey pull, but provolone, cheddar, or an Italian blend will also work.

How To Make Stuffed Zucchini Boats

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

These instructions are for sausage stuffing, but you can follow the same process for many kinds of stuffed zucchini recipes — see my variations below.

1. Prep and roast the zucchini. Slice the zucchini lengthwise, then use a melon baller or spoon to scoop out the flesh and make wells. (I prefer the melon baller because it makes it easier to get boats with even depth without poking through the bottom.) Place them cut side up on a lined baking sheet or in a large baking dish, drizzle with olive oil, sprinkle with salt, and roast until tender.
2. Saute the onion. Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook until it starts to brown at the edges, which gives the filling more flavor.
3. Brown the sausage. Add the ground Italian sausage and break it apart with a spatula. Cook until no pink remains and the pieces are browned.

4. Finish the filling. Make a little space in the center of the skillet, add the garlic, and saute until fragrant. Remove the pan from heat. Stir in the drained diced tomatoes, parmesan, and Italian seasoning. Adjust salt to your taste if needed.
5. Stuff the zucchini boats. When the squash is soft, blot the wells with paper towels. Spoon the sausage mixture into the zucchini boats and mound it a little, pressing gently so it stays put.
6. Add cheese and bake. Sprinkle mozzarella over the stuffed zucchini and bake until the cheese is melty. I added a sprinkle of fresh parsley as a finishing touch below.

Stuffing Variations

Once you know the method, you can use the same recipe base with other fillings. I keep the zucchini prep the same, then change the filling and cheese. Try my other favorite zucchini boat recipes next:

• Mexican – Make taco meat with ground beef and taco seasoning, and bake with cheddar or Mexican blend cheese. Top with fresh tomatoes, red onion, avocado, and cilantro. (Follow my zucchini taco boats for the full version.)
• Buffalo Chicken – Use the filling from my buffalo chicken zucchini boats. It tastes like buffalo chicken dip baked into stuffed zucchini.
• 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 with marinara (or you could even use white sauce), mozzarella, and your favorite toppings.
• Mediterranean – Combine shredded chicken with the topping from my bruschetta chicken recipe, then top with fresh mozzarella and bake. You can also use the Greek-inspired filling from my stuffed tomatoes.
• Crab – Spoon my hot crab dip base into the squash halves, top with cheese, and bake until warm and bubbly.
• Spinach & Feta – Use the filling from my spinach stuffed mushrooms or eggplant rollatini, then top with mozzarella before baking.
• Broccoli Cheese – Make the filling from my broccoli casserole, but scoop it into zucchini instead of baking it in a casserole dish.

Meal Prep Options

Stuffed zucchini is great for meal prep because you can do most of the work ahead. I prefer baking fresh, though, for the best texture in the squash.

• Prep the zucchini. Slice, scoop, and roast up to 3-4 days ahead. Store it in the fridge and blot the wells again before stuffing.
• Make the filling. Cook the sausage mixture up to 3-4 days ahead. Warm it slightly before stuffing so the final bake only needs to melt and brown the cheese.
• Assemble ahead. You can stuff the zucchini boats ahead and refrigerate them for 1-2 days. (I do this right in the baking dish and cover in plastic wrap, so it’s super easy to pop in the oven.) If you want to prep 3-4 days ahead, I recommend keeping the squash and filling separate, then assemble the day-of.

What To Serve With Zucchini Boats

What I love most about these stuffed zucchini boats is that I can serve them as a meal all on their own, and that’s exactly what I usually do. But if you want something extra, these pair well:

• Salads – A crisp salad balances the cheesy sausage filling. Try my cucumber tomato salad or Mediterranean salad.
• Simple veggies – If your zucchini are on the smaller side and you want a veggie-forward meal, add my sauteed green beans, roasted broccoli and cauliflower, or air fryer broccoli.
• Heartier sides – For bigger appetites, serve the stuffed zucchini with rice (either on the side or you can even mix it into the filling if it’s pre-cooked!), your favorite pasta, or air fryer sweet potatoes.