Healthy Stuffed Zucchini Boats (Dairy-Free + Paleo)

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

Don’t forget to check out my Instagram account  – Or give me a follow on Facebook or see what I am pinning on Pinterest!

Love,

E

Healthy Italian Sausage Stuffed Zucchini

★★★★ 4 from 1 reviews

• Author: Erin
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: Serves 4 1x
• Category: Dinner
• Method: Oven
• Cuisine: American

Print

Pin

---

Description

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

---

Scale 1x2x3x

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

1. Preheat oven to 375.
2. 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).
3. Place insides into a separate bowl and set aside.
4. 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).
5. Drain well and set on baking sheet.
6. In skillet, cook Italian sausage and drain off any grease.
7. While sausage is cooking, chop up insides of zucchini.
8. Return sausage to heat and add onion and the chopped zucchini.
9. Fry until zucchini is clear and then drain excess water.
10. Return to heat once more and add salt, oregano and basil; stir to combine.
11. Then add nutritional yeast and stir to combine.
12. Remove from heat.
13. Stuff zucchini shells with Italian sausage mixture.
14. Drizzle marinara on top.
15. Bake for 20 minutes.
16. 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.

Keywords: stuffed zucchini boats

Thank you so much for reading & supporting The Wooden Skillet! This post contains affiliate links for products I actually use in my own home and personally recommend. Should you make a purchase using one of these links, The Wooden Skillet will earn a small commission at no extra cost to you, which helps me continue to bring you great original content. Thank you!