Italian Stuffed Zucchini Boats


I first made zucchini boats by myself when I was 12 or 13. It was one of the first recipes that I made on my own, without help. My original recipe was from one of my mom’s friends, and although it’s been lost over the years, it involved lots of vegetables, a little meat and corn flakes on the top for added crunch. Over the years, I’ve made lots of different versions of zucchini boats. This is my latest version. I used Italian sausage and vegetables and lots of cheese.

I added this recipe, along with 5 more zucchini recipes at Tablespoon.com. You can find my Summer Zucchini Recipes there. I’ve got zucchini pizza, chips, salad and even brownies. These recipes are a great way to use up all your garden fresh fresh zucchini.

recipe photo

Yield: Serves 4

Italian Stuffed Zucchini Boats

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4 large zucchini, halved and insides scooped out
1 pound ground Italian sausage
1 medium onion, chopped
1 medium green pepper, chopped
1 clove garlic, chopped
1 cup mushrooms, chopped
2 medium roma tomatoes, chopped
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon salt
1 tablespoon olive oil
1 cup shredded mozzerlla cheese
2 tablespoons grated Parmesan
2 tablespoons fresh basil, chopped


Preheat oven to 350 degrees. Preheat a large skillet. Drizzle with olive oil. Add ground sausage, onion, bell pepper, mushrooms and garlic. Cook over medium heat until vegetables are tender and meat has browned.
Add chopped tomatoes, salt and herbs. Add both cheeses and mix until just combined and remove from heat.
Stuff zucchini boats and place in a baking dish. Fill baking dish with enough water so about 1/8 - 1/4 of the zucchini are submerged. Bake at 350 degrees for 30 - 40 minutes.
Garnish with fresh basil before serving.

All text and images Ā© / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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 This post was sponsored by Tablespoon.com.

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