Stuffed Zucchini Boats – the perfect way to use your summer zucchini! (Whole30/Dairy-Free)

Zucchini is officially in season and these Healthy Stuffed Zucchini Boats HAVE to be on your summer cooking bucket list!!!

Stuffed Zucchini Boats

I don’t know about you guys, but our garden is producing some seriously HUGE zucchini this year – perfect time to whip up some of these Healthy Italian Sausage Stuffed Zucchini!  This is one of my mom’s recipes from my childhood that has a million memories attached to it – I made a few modifications to make it Whole30 compliant (like swapping out the cheese with nutritional yeast!) and I am so excited to be sharing it with you guys!!

How to Store Leftover Stuffed Zucchini Boats

You can easily store these in the refrigerator, in an airtight container, for about 3-5 days!  They make AMAZING leftovers!

Is it better to use large or small zucchinis for these zucchini boats?

You can really use either!  I really prefer to use larger ones, but it will work just as well to use smaller!

Other recipes you might like:

• Fried Zucchini
• Homemade Roasted Heirloom Marinara Sauce
• Make-Ahead Apple Chicken Salad

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4 from 1 vote

Healthy Italian Sausage Stuffed Zucchini

Author: Erin Jensen

Prep Time: 30 minutes mins

Cook Time: 20 minutes mins

Course: Dinner

Cuisine: American

Method: Oven

Print Pin Recipe

Healthy Stuffed Zucchini Boats – the perfect way to use your summer zucchini! (Whole30/Dairy-Free)

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Ingredients 

• ▢ 4 large zucchini or 6 smaller zucchini
• ▢ 1 pound ground Italian sausage
• ▢ 1 cup diced sweet yellow onion
• ▢ 1 Teaspoon dried basil
• ▢ 1 Teaspoon dried oregano
• ▢ 1/4 Teaspoon salt
• ▢ 1/4 cup nutritional yeast
• ▢ whole30 compliant marinara
• ▢ Fresh chopped basil, oregano and/or parsley for garnish

Instructions

• Preheat oven to 375.
• Scoop out insides of zucchini with spoon, leaving 1/4 in the shell (you want the outer “shell” to be fairly thick so it doesn’t fall apart).
• Place insides into a separate bowl and set aside.
• Parboil shells 2-3 minutes or until they just start to soften (parboil = just place shells in boiling water for a very short period of time to partially cook them).
• Drain well and set on baking sheet.
• In skillet, cook Italian sausage and drain off any grease.
• While sausage is cooking, chop up insides of zucchini.
• Return sausage to heat and add onion and the chopped zucchini.
• Fry until zucchini is clear and then drain excess water.
• Return to heat once more and add salt, oregano and basil; stir to combine.
• Then add nutritional yeast and stir to combine.
• Remove from heat.
• Stuff zucchini shells with Italian sausage mixture.
• Drizzle marinara on top.
• Bake for 20 minutes.
• Serve immediately and garnish with fresh basil, oregano and/or parsley, if desired.

Notes

These keep really well in the refrigerator – just store in airtight container and they will keep for 3-5 days.

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