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Italian Sausage and Parmesan Stuffed Zucchini Boats

Italian sausage stuffed zucchini boats are filled with a savory sausage, onion, and marinara mixture, then baked with Parmesan until tender and lightly golden. A short first bake helps the zucchini shells hold their shape while the filling cooks.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the zucchini boats
  • Nonstick cooking spray
  • 4 zucchini medium
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
For the sausage filling and topping
  • 1 lb Italian sausage bulk
  • 0.5 cup yellow onion finely diced
  • 2 cloves garlic minced
  • 0.5 cup marinara sauce
  • 0.33 cup panko breadcrumbs
  • 0.5 cup Parmesan cheese finely grated, divided
  • 0.25 tsp ground black pepper

Equipment

  • 1 9x13 inch baking dish
  • 1 12-inch skillet

Method
 

Prepare the zucchini boats
  1. Heat the oven to 400°F and coat a 9x13-inch baking dish with nonstick cooking spray.
  2. Halve the zucchini lengthwise and scoop out the centers, leaving 1/4-inch-thick shells.
  3. Chop the scooped zucchini.
  4. Brush the shells with olive oil and sprinkle with kosher salt.
  5. Arrange the shells cut side up in the baking dish and bake for 10 minutes.
Cook the filling
  1. While the zucchini bakes, cook the sausage and onion in a 12-inch skillet over medium heat for 7–9 minutes, breaking up the sausage, until the sausage reaches 160°F and the onion is softened.
  2. Stir in the garlic and chopped zucchini and cook for 3–4 minutes, until the zucchini has softened and most of its liquid has evaporated.
  3. Remove the skillet from the heat and stir in the marinara sauce, panko, 1/4 cup of the Parmesan, and black pepper.
Fill and bake
  1. Divide the sausage mixture among the zucchini shells.
  2. Sprinkle with the remaining 1/4 cup Parmesan.
  3. Bake for 15–18 minutes, until the zucchini is tender and the Parmesan is melted and lightly golden.
  4. Rest for 5 minutes before serving.

Notes

For neat shells, scoop carefully and leave the zucchini walls about 1/4 inch thick. Refrigerate leftovers for 3–4 days; freeze for up to 2 months. For a gluten-free option, use gluten-free panko breadcrumbs.