Italian sausage zucchini boats are halved zucchini filled with seasoned ground sausage, tomato sauce, and melted mozzarella cheese. They're a simple, satisfying low-carb weeknight meal that requires minimal prep and comes together in under 30 minutes.
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Preheat your oven to 400°F (200°C).
Cut the zucchini in half lengthwise and scoop out the seeds and some of the flesh to create a boat shape.
Place the zucchini boats in a baking dish. Lightly coat with cooking spray and season with salt and pepper.
Bake the zucchini for 12 minutes to soften.
While the zucchini is baking, cook the ground Italian sausage in a skillet over medium-high heat, breaking it up until it's fully cooked.
Stir the tomato sauce into the cooked sausage and mix until well combined.
Remove the zucchini from the oven. Fill each boat evenly with the sausage mixture.
Top each stuffed zucchini boat with shredded mozzarella cheese.
Cover the baking dish with aluminum foil and bake for another 30 minutes.
Remove the foil and serve hot.
Store cooled boats in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 10–12 minutes.
Yes. Assemble the boats, cover with foil, and refrigerate up to 24 hours before baking. Add 5–10 minutes to baking time if baking from cold.
Scoop out the zucchini centers to create a shell, which reduces water release. Bake uncovered so moisture can evaporate.
Yes. Remove casings from links and crumble into a skillet, then brown and drain before filling the boats.
Cover loosely with foil and reheat in a 350°F oven for 10–12 minutes until warmed through, or microwave individual portions for 1–2 minutes.
Yes. Scale all ingredients proportionally. You may need to use two baking sheets and bake on separate racks; rotate halfway through.
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