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Italian Stuffed Zucchini Boats

Stuffed zucchini is one of the yummiest ways to use up garden produce, and it is much easier to make than it looks. If your shell breaks when you are hollowing it out, no worries! No one will be able to tell once you fill it.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Main Course
Cuisine: Italian
Keyword: zucchini boats
Servings: 8


  • 2 tbsp olive oil
  • 4 zucchini/summer squash
  • 1 lb ground Italian sausage
  • 1 small onion, finely chopped
  • 4 cloves garlic, sliced
  • 1 cup grape tomatoes, sliced in half
  • ½ tsp oregano
  • ½ tsp basil
  • salt and pepper, to taste


  • 1 cup finely grated parmesan
  • ½ cup mozzarella
  • ½ cup panko breadcrumbs
  • 2 tbsp fresh parsley, chopped (or 1 tbsp dried)


  • Preheat oven to 350°F and grease or line a 10x15-inch jelly roll pan (if you have tiny zucchini, you may be able to use a 13x9 pan) with parchment paper.
  • Begin by cutting each zucchini in half and scooping out the seeds and flesh with a small spoon—chop and reserve insides.
  • Place hollowed-out zucchini onto a greased baking sheet. Lightly brush with olive oil, salt, and pepper.
  • In a medium saute pan over medium heat, break up and brown sausage. Add onions and cook until translucent, 3-5 minutes.
  • Add in chopped zucchini and cook for another 3-5 minutes.
  • Stir in garlic, grape tomatoes, and herbs. Cook one minute longer. Increase heat until almost all liquid is absorbed. Season to taste.
  • Spoon filling evenly into each of the zucchini boats.
  • Combine all topping ingredients in a bowl and sprinkle over the top.
  • Bake for 20-30 minutes, depending on the size of the zucchini. Cook just until a fork easily slips in and out of the zucchini.
  • Serve and enjoy!


You can substitute the grape tomatoes with tomato sauce, canned tomatoes, or even some sundried tomatoes. You can mix up the types of cheese and use shredded chicken or beef in place of Italian sausage. We really love using spicy sausage in this recipe!