Our delicious & easy Stuffed Zucchini is the epitome of a late summer meal! Made with garden-fresh zucchini and stuffed with a mixture of Italian sausage, the flesh of the zucchini, mozzarella, breadcrumbs and fresh basil. If you haven’t made stuffed zucchini boats before, now is the time!
The BEST Stuffed Zucchini Recipe
It is officially zucchini season and this is a family-favorite recipe that we are excited to share with you today! The whole family absolutely loves stuffed zucchini recipes and this one is a tried-and-true recipe that we have been making for years. It’s an easy weeknight meal in and of itself, but if you want to serve it with some easy Boiled Corn and have our Easy Blueberry Crisp for dessert I think you would have yourself an amazing meal! Can’t wait for you to try this one!
Looking for More Zucchini Recipes?
If you love zucchini as much as we do, but want a Whole30 or dairy-free version, you definitely need to try our Healthy Stuffed Zucchini!
What You Will Need
- whole zucchini – we always have large zucchini bursting from the garden at the end of the summer, but you can also change it up and use yellow squash, if you want.
- sweet Italian sausage – we always use a flavorful sausage when making this recipe for stuffed zucchini, but any variety of ground meat will work.
- yellow onion – always great for adding that mild onion flavor.
- oregano leaves + basil leaves – keep it easy with dried herbs from the pantry or use fresh herbs.
- breadcrumbs – make your own homemade breadcrumbs or feel free to pick-up some from the grocery store. You can also use gluten-free breadcrumbs, if you prefer.
- fresh mozzarella – there is simply nothing better, but shredded mozzarella works in a pinch.
- salt and pepper – simple seasonings that are always a must!
- marinara sauce – we have an easy pasta sauce OR a homemade roasted marinara sauce – you can always use a store-bought too!
- (optional) red pepper flakes – if you want to add a little kick of heat!
How To Make Stuffed Zucchini (Stuffed Zucchini Boats)
The first steps to making this easy recipe are to cut each zucchini in half from the stem down through the bottom of the vegetable. Take a large spoon or melon baller and begin scooping out the inside flesh, leaving about 1/4 inch around the sides – it has to be thick enough so it can handle the stuffing and not break. Reserve the inside of the zucchini in a small bowl.
Fill a dutch oven about 2/3 full of water and bring to a boil. It is time to parboil the zucchini halves (a.k.a. put them in the boiling water for about 2-3 minutes). You want them to be soft, but not mushy. This process may need to be done in batches. Drain and place each half of zucchini in a single layer cookie sheet or in a baking dish.
Take the insides of the zucchini that was scooped out and roughly chop, so they are in small pieces.
Now bring a cast iron skillet to a medium heat, add the sausage and break into pieces to fully cook and turn brown.
Add zucchini and onion to the hot pan and cook until zucchini becomes transparent. Then drain the excess liquid (there will be a good amount). Add some oregano, basil, mozzarella cheese, bread crumbs, salt and pepper – mix the meat filling well.
Next, it is time to stuff the empty zucchini boats. Once you have evenly dispersed the meat mixture, drizzle some marinara sauce on top and add some chunks of cheese.
Bake for 20-25 minutes. Let cool slightly and serve immediately.
Best Ways To Serve Stuffed Zucchini
This simple stuffed zucchini boats recipe is basically a meal all on its own, but if you are looking for a side dish to make a more complete meal we have some options. A few favorite side dish recipes are Grilled Broccoli, Boiled Corn on the Cob, Strawberry Spinach Salad, and/or Cut Watermelon.
Other Zucchini Recipes You Might Like
Zucchini is one of our most favorite vegetables, because it is so diverse. It is a go-to ingredient in stir-fry and is the main ingredient in one of our other favorite foods – Fried Zucchini. A few other favorites are:
Recipe FAQs
- Why is my baked zucchini mushy? Typically zucchini gets a mushy texture when it has been overcooked. Therefore, keep a close eye on the zucchini when boiling them and start with the lower amount of baking time.
- Storage: if you have any leftover zucchini boats you can keep them in an airtight container in the fridge for the next day, but warmed up zucchini does tend to get a little bit soggy. For best results, enjoy immediately.
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Other Recipes You Might Like
Stuffed Zucchini Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 6–8 zucchini halves 1x
- Category: Dinner/Entree
- Method: Stovetop + Oven
- Cuisine: Italian-Inspired
Description
Our delicious Stuffed Zucchini recipe that is perfect for a late summer meal that uses all those garden zucchini!
Ingredients
- 3–4 large zucchini, halved lengthwise
- 1lb sweet Italian sausage
- 1 medium yellow onion, minced
- 1/2 teaspoon dried oregano leaves
- 1/3 cup breadcrumbs
- 1/2 teaspoon dried basil leaves
- 1/4 teaspoon kosher salt
- dash of ground black pepper
- 1/4 lb fresh mozzarella, broken into chunks (plus more for topping)
- 1 small jar marinara sauce
Instructions
- Prep Zucchini Boats: Cut zucchini in half, lengthwise. Scoop out insides of zucchini flesh, leaving about 1/2 inch around the sides – reserve the scooped out flesh. Fill large pot about 2/3 full of water and bring to boil over medium-high heat. Par-boil zucchini halves by placing as many as can fit in the water and letting boil for approx. 2-3 minutes until firm, but tender. Remove zucchini, drain well, and place on a baking sheet.
- Oven: Preheat oven to 375 degrees F.
- Cook Stuffing: Bring a large skillet to medium high heat, add sausage and cook on medium heat until fully cooked. Roughly chop the reserved zucchini flesh and add to the skillet with the minced onion. Cook until zucchini begins to become translucent. Drain excess liquid. Add oregano, breadcrumbs, basil, salt and pepper and stir. Next, mix in the mozzarella cheese until it has melted and started to spread evenly throughout.
- Stuff Zucchini + Prep to Bake: Use a spoon to stuff hollowed out zucchini shells with sausage mixture. Drizzle marinara sauce on top and cover with any desired, additional mozzarella.
- Bake: Place in the preheated oven, on the middle rack and uncovered. Bake for 20-25 minutes or until cheese is melted and bubbly.
- Serve: Sprinkle with freshly grated parmesan cheese and serve immediately.
Notes
- Italian Sausage: highly recommend, but feel free to switch it up and use ground turkey, turkey sausage, ground beef or even ground chicken, if you want.
- Dairy-Free: just use a dairy-free mozzarella cheese.
- Gluten-Free: simply use gluten-free breadcrumbs.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 6oz
- Calories: 131
- Sugar: 1.9 g
- Sodium: 549.1 mg
- Fat: 5 g
- Carbohydrates: 7.6 g
- Protein: 14.1 g
- Cholesterol: 18.6 mg
Originally published July 30, 2016. Photos and copy have been updated – recipe remains the same.
Kristin says
We’ve been making this recipe for the past year and it is soooo good! My husband always requests it as leftovers for his lunch to take to work the following day. I use crushed GF crackers instead of the breadcrumbs as I have to eat gluten free (and I’m not a big fan of GF breadcrumbs in recipes) and it always turns out great!
Nora says
Do I need to boil them first ?Mine are so large they wouldn’t fit in a pot.Could I just bake them unstuffed for maybe 10 or 15 minutes first? Thank you
Erin says
You par-boil them briefly after you halve them and scoop out the inside. If your zucchini is too long you can always boil one half while the other half sticks out and then flip – just be sure not to over-boil; they should be soft but firm.
Mackenzie K says
Made this for the first time and they were easy and delicious! It’s like having a pizza but without the heavy bread. Definitely going to be added to the weekly rotation.
Erin says
So happy to hear that, Mackenzie!
Ilene says
When do you add the breadcrumbs?
Erin says
Oh sorry about that – just updated! Thanks!
GG says
Are your recipes printer friendly? Sure hope so!
Erin says
They sure are! There should be button in the recipe at the bottom of the post, underneath the picture 🙂
Gramma says
Wonderful. – now I know what to do with all of the zucchini that will find it’ way into the trunk of my car while I’m at church tomorrow. Can hardly wait..
Erin says
Yay! Let me know how they turn out! 🙂