Stuffed Zucchini Boats

Pair this with a side salad, and you have a healthy entrée that looks fancy but is so easy. It reheats easily for a quick dinner or is perfect to take to a potluck. In this version, we are using Italian chicken sausage to keep the dish a little lighter. If you prefer the real thing, regular Italian sausage works just fine. Serves 4 to 6.

Kitchen Dads™ - Stuffed Zucchini Boats

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 4 to 6 servings


  • 4 medium zucchini
  • 3 - 4 tablespoons of olive oil
  • Chicken Italian sausage
  • 1 large onion, chopped
  • 1 large tomato, chopped
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped mozzarella cheese
  • 2 tablespoons chopped parsley
  • Breadcrumbs (optional)


  1. Cut zucchini lengthwise and hollow the middle by scooping out the flesh with a spoon to create your “boats”.
  2. Chop zucchini flesh and reserve for later use.
  3. Brown sausage in 3 - 4 tablespoons olive oil over medium-high heat.
  4. Once the sausage is browned, add chopped onions, chopped zucchini flesh and tomatoes. Cook for a few minutes.
  5. Combine Mozzarella and Parmesan cheeses with parsley and set aside.
  6. Fill zucchini shells with sausage mixture and finish with cheese and parsley topping. For extra crunch, add breadcrumbs if desired.
  7. Bake uncovered at 400 degrees for 20 minutes in a shallow baking pan or casserole dish.
  8. Serve as a side dish or main course!

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