Description
Stuffed Zucchini Boats are a healthy and satisfying Italian-inspired dinner made with zucchini, Italian sausage, ricotta, marinara, and melted mozzarella. These zucchini boats bake until tender and golden, creating a comforting yet balanced meal perfect for weeknights or family gatherings. Hi, I’m Ethan—the cook, creator, and voice behind this cozy corner of the web! My love for recipes like these stuffed zucchini boats began in a small sunlit kitchen where simple ingredients turned into unforgettable meals. Today, I share that same joy with you through comforting classics and easy dinners designed to bring people together around the table.
Ingredients
3 medium zucchini cut in half
1 tsp salt
1 tsp black pepper
1 1/2 lb mild or spicy Italian sausage
1 medium sweet onion finely diced
3 medium cloves garlic minced
1 24 oz jar prepared marinara sauce divided
3 Tbsp tomato paste
1 1/2 tsp dry Italian seasoning divided
1/2 tsp crushed red pepper flakes optional
2/3 cup ricotta cheese
1 large egg
3 Tbsp grated Parmesan cheese divided
2 cups shredded mozzarella cheese
Instructions
1. Preheat oven to 400°F and spray a 13×9-inch baking dish.
2. Scoop out zucchini seeds leaving a 1/3 inch border. Season with salt and pepper.
3. Cook sausage and onion over medium-high heat until browned. Add garlic and cook 1 minute. Drain excess fat.
4. Stir in 2 cups marinara, tomato paste, Italian seasoning, and red pepper flakes. Simmer briefly.
5. Mix ricotta, egg, 1 tablespoon Parmesan, and remaining seasoning in a bowl.
6. Sprinkle half mozzarella into zucchini halves.
7. Divide ricotta mixture evenly over zucchini.
8. Top with sausage mixture.
9. Sprinkle remaining mozzarella and Parmesan on top.
10. Bake 22–25 minutes until zucchini is tender and cheese is golden.
11. Serve warm with reserved marinara sauce.
Notes
Salt zucchini before filling to reduce moisture.
Drain sausage thoroughly to prevent excess grease.
You can substitute turkey or chicken sausage for a lighter option.
Store leftovers refrigerated up to 3 days or freeze up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 420
- Sugar: 6g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 95mg