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!
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Ingredients
- 4 large zucchini, sub 6 smaller zucchini
- 1 pound ground Italian sausage
- 1 cup sweet yellow onion, diced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon kosher salt
- ¼ cup nutritional yeast
- marinara sauce, whole30 compliant, if desired
- fresh herbs, chopped for garnish (basil, oregano and/or parsley)
Instructions
- Prep: Preheat oven to 375℉. Scoop out insides of 4 large zucchini with a spoon, leaving ¼ in the shell (you want the outer "shell" to be fairly thick so it doesn't fall apart). Place the insides in a separate bowl and set aside.
- Parboil: Bring a pot of water to a boil and parboil the zucchini 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.
- Brown Sausage: In a large skillet, cook 1 pound ground Italian sausage and drain off any grease. While sausage is cooking, chop up the insides of zucchini. Return sausage to heat and add diced onion and the chopped zucchini. Fry until zucchini is clear and then drain excess water.
- Combine: Return to heat once more and add 1 teaspoon dried basil, 1 teaspoon dried oregano and ¼ teaspoon kosher salt; stir to combine. Then add ¼ cup nutritional yeast and stir to combine. Remove from heat.
- Bake: Stuff zucchini shells with the Italian sausage mixture. Drizzle marinara sauce on top. Bake for 20 minutes.
- Serve: Enjoy immediately and garnish with fresh basil, oregano and/or parsley, if desired.
Notes
- Storage: These keep really well in the refrigerator – just store in airtight container and they will keep for 3-5 days.
Nutrition
Jessica says
This was delicious and healthy, thank you!
Erin says
Thank you so much!!!! It’s a family favorite! So glad you liked it!
Mandi G says
How many would you say this serves? 4?
Erin says
I would say 4 people is pretty accurate – 4-6, depending upon how much people eat!