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Healthy Italian Sausage Stuffed Zucchini - the perfect way to use your summer zucchini! #whole30 #dairyfree

Healthy Italian Sausage Stuffed Zucchini

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


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


  • 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


  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.


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