Italian sausage stuffed zucchini boats are tender zucchini halves filled with seasoned ground Italian sausage, breadcrumbs, mozzarella, and marinara sauce, then baked until the zucchini is tender and the cheese is melted. This one-pan dinner is a light, produce-forward way to use summer zucchini.
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Heat olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned.
Add the chopped onion and minced garlic to the skillet. Cook until softened, about 3-4 minutes.
While the meat is browning, prepare the zucchini. Slice each zucchini in half lengthwise.
Using a spoon or melon baller, scoop out the flesh from the center of each zucchini half to create a 'boat'.
Roughly chop the scooped-out zucchini flesh and add it to the skillet with the sausage mixture. Sauté for a few minutes.
Pour in enough marinara sauce to coat the filling, reserving the rest of the jar. Stir to combine and let it simmer for about 5 minutes.
Stir in the breadcrumbs and half of the shredded cheese until well combined.
Spoon the sausage filling evenly into each zucchini boat and arrange them in a casserole dish.
To the remaining marinara sauce in the jar, add water, cinnamon, allspice, and coriander. Secure the lid and shake well to combine.
Pour the thinned sauce into the bottom of the casserole dish, around the zucchini boats.
Top the stuffed zucchini with the remaining shredded cheese.
Bake in a preheated 400°F (200°C) oven until the zucchini is tender and the cheese is melted and bubbly, about 20-25 minutes.
Serve the zucchini boats over a bed of cooked rice, spooning some of the extra sauce from the pan over the top. Garnish with fresh parsley.
Store covered in the refrigerator up to 3 days. Reheat covered at 350°F for 15–20 minutes, or microwave individual portions for 2–3 minutes until hot.
Yes. Assemble the boats, cover with plastic wrap, and refrigerate up to 24 hours before baking. Add 5–10 minutes to baking time if cooking from cold.
Salt the zucchini halves after scooping and let them sit 10 minutes to release excess moisture, then pat dry before filling.
Yes. Mild or spicy Italian sausage both work; you can also substitute ground beef or ground turkey, though Italian sausage adds authentic flavor.
The zucchini should be fork-tender and the cheese melted and lightly golden, typically 30–40 minutes at 375°F depending on zucchini size.
No. The zucchini cooks through in the oven as the filling bakes; no precooking is needed.
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