Looking for a tasty, wholesome dinner that’s both satisfying and light? These Italian Sausage Zucchini Boats are just what you need. They combine juicy Italian sausage, rich marinara sauce, and gooey melted mozzarella cheese all baked inside tender zucchini halves. It’s a delicious low-carb meal that comes together quickly, making it perfect for busy weeknights or casual family dinners. Whether you’re on a keto diet, cutting carbs, or just want to sneak more veggies into your meals, this recipe is a winner.

Simple to prepare yet full of bold Italian flavors, these stuffed zucchini boats are an easy way to elevate your dinner routine. If you’re a fan of recipes like our Zucchini Brownies or Lemon Zucchini Bread, you’ll love how zucchini works as a healthy vessel for savory goodness here.

Why This Recipe Will Be Your New Favorite

• Super quick and easy to make, perfect for weeknights
• Uses fresh, wholesome ingredients packed with flavor
• Loaded with protein and fiber to keep you full
• Naturally low-carb and gluten-free, great for keto
• Versatile base recipe that can be customized any way you like

What You’ll Need to Make Italian Sausage Zucchini Boats

• 4 medium zucchinis
• ½ teaspoon dried Italian seasoning
• Salt and pepper to taste
• 2 teaspoons olive oil
• 1 pound mild Italian sausage, casing removed
• ½ cup finely chopped onion
• 1 teaspoon minced garlic
• 2 cups marinara sauce (store-bought or homemade)
• ¾ cup shredded mozzarella cheese
• 1 tablespoon fresh parsley, chopped
• Cooking spray

Pro Tip: Choose zucchinis that are about the same size so they bake evenly.

Step-By-Step Instructions to Make the Best Zucchini Boats

Prepare Your Zucchini

Rinse the zucchinis under cold water, then slice them in half lengthwise. Carefully scoop out the center with a spoon, leaving about ¼ inch of flesh all around to hold the filling.

Sprinkle the insides lightly with salt and pepper. Set them aside while you prepare the sausage mixture.

Bonus: Don’t throw away the scooped zucchini flesh! Save it for soups, smoothies, or omelets.

Cook the Sausage Filling

Heat olive oil in a skillet over medium heat. Add the Italian sausage and break it up with a spatula. Cook for 5-6 minutes until browned and cooked through.

Add the chopped onions and cook for another 2-3 minutes until softened. Stir in the garlic and cook just until fragrant, about 30 seconds.

Pour in the marinara sauce and sprinkle the Italian seasoning. Let the mixture simmer for about 5 minutes, allowing flavors to meld.

Assemble and Bake

Preheat your oven to 375°F (190°C). Spray a baking dish lightly with cooking spray.

Place the zucchini halves cut-side up in the dish. Spoon the sausage mixture evenly into each zucchini boat.

Sprinkle the tops generously with shredded mozzarella.

Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes or until cheese is melted and bubbly.

Finish by sprinkling fresh parsley on top before serving.

Expert Tips for Perfect Zucchini Boats Every Time

• Use medium-sized zucchini for a great texture—too large and they get watery
• For crispier boats, skip the foil cover or broil for a few minutes at the end
• Add red pepper flakes to the filling for a little heat
• Mix in some Parmesan cheese for an extra savory boost
• Let the zucchini rest after scooping out flesh to draw excess moisture

Creative Variations to Try

• Make it vegetarian by swapping sausage for sautéed mushrooms, lentils, or plant-based crumbles
• Add chopped spinach or bell peppers for extra nutrients
• Use spicy Italian sausage for a kick of flavor
• Substitute mozzarella with vegan cheese for a dairy-free version
• Stir in ricotta cheese to the filling for creaminess

Serving Suggestions for Italian Sausage Zucchini Boats

These zucchini boats are filling on their own but also pair well with:

• A crisp green salad with vinaigrette
• Garlic bread or keto-friendly almond flour rolls
• Roasted or steamed seasonal vegetables
• Cauliflower rice or mashed cauliflower
• A light red wine or sparkling water with lemon

They’re great for casual dinners, potlucks, or meal prepping lunches.

How to Store and Reheat Your Zucchini Boats

• Store leftovers in an airtight container in the fridge for up to 4 days
• Freeze cooled, cooked zucchini boats wrapped individually in foil for up to 2 months
• Reheat in the oven at 350°F for 10–15 minutes or microwave for 1–2 minutes
• If frozen, thaw overnight in the refrigerator for best results

Frequently Asked Questions

Can I prepare these ahead of time?
Yes, assemble and fill the boats in advance, then refrigerate until ready to bake. Add extra baking time if starting from cold.

Are zucchini boats keto-friendly?
Yes! Especially if you choose a low-sugar marinara and moderate the onions.

How do I prevent watery zucchini boats?
Salt the scooped zucchini halves and let them rest to draw out moisture, then pat dry before filling.

Can I use frozen sausage?
Yes, just thaw and drain excess liquid before cooking.

Nutrition Information Per Serving (Makes 4 Servings)

Conclusion

Italian Sausage Zucchini Boats are a deliciously satisfying way to enjoy a classic Italian meal while keeping things light and nutritious. This recipe combines the best of both worlds: hearty sausage and gooey cheese meet fresh, tender zucchini. Whether you’re managing your carb intake, feeding picky eaters, or simply looking for a flavorful dinner that’s easy to prepare, these zucchini boats are sure to become a staple in your recipe collection.

Give this recipe a try on your next busy night, and enjoy the comforting flavors that will delight your whole family. Don’t forget to share your results and any personal twists in the comments—I’d love to hear how you make this dish your own!

Italian Sausage Zucchini Boats – Delicious, Low-Carb Dinner Ready in Under an Hour

These Cheesy Italian Sausage Zucchini Boats are a low-carb, high-flavor dinner packed with savory sausage, marinara, and melty mozzarella. Perfect for weeknights, they’re easy to make and a great way to use fresh zucchini.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Italian-American

Servings 4

Calories 320 kcal

Ingredients

  

• 4 medium zucchini
• ½ teaspoon dried Italian seasoning
• Salt and pepper to taste
• 2 teaspoons olive oil
• 1 pound mild Italian sausage casings removed
• ½ cup onion finely diced
• 1 teaspoon minced garlic
• 2 cups marinara sauce
• ¾ cup shredded mozzarella cheese
• 1 tablespoon chopped parsley
• Cooking spray

Instructions

 

• Preheat oven: Set oven to 375°F (190°C). Lightly grease a large baking dish with cooking spray.
• Prepare zucchini: Slice each zucchini in half lengthwise and scoop out the center with a spoon, creating “boats.” Arrange in the baking dish. Sprinkle with Italian seasoning, salt, and pepper.
• Cook sausage filling: Heat olive oil in a large skillet over medium heat. Add sausage and onion. Cook until sausage is browned and onions are soft, about 6–8 minutes. Add garlic and cook 1 minute more.
• Add marinara: Stir in marinara sauce. Simmer for 2–3 minutes until warmed through. Remove from heat.
• Fill zucchini boats: Spoon the sausage mixture evenly into each zucchini half. Sprinkle with shredded mozzarella cheese.
• Bake: Cover the dish with foil and bake for 25 minutes. For a golden top, broil uncovered for 2–3 minutes at the end.
• Garnish and serve: Sprinkle with chopped parsley and serve warm.

Notes

• For a spicier version, use hot Italian sausage.
• You can swap in ground turkey or beef for the sausage if preferred.
• Great served with a side salad or garlic bread for a full meal.

Keyword zucchini boats, Italian sausage zucchini boats, low carb dinner, stuffed zucchini, keto zucchini recipe, baked zucchini boats