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Sausage Stuffed Zucchini Boats

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Sausage Stuffed Zucchini Boats are perfect for summer zucchinis, stuffed with lean Italian chicken sausage, then topped with marinara sauce and mozzarella cheese.

Sausage Stuffed Zucchini Boats are perfect for summer zucchinis, stuffed with lean Italian chicken sausage, then topped with marinara sauce and mozzarella cheese.Sausage Stuffed Zucchini Boats

You can fill zucchini boats with just about anything! Some of my other favorite stuffed zucchini recipes are Taco Stuffed Zucchini Boats and Turkey Santa Fe Zucchini Boats.

If you have a ton of zucchini in your garden you will want to make these!! These stuffed zucchini boats are one of my absolute summer favorites and are also low-carb and keto friendly.

One boat fills me up, but you can enjoy two and still keep it at around 300 calories. I love Polly-O part-skim mozzarella because it melts beautifully as you can see in the photo. I’m pretty picky about my Italian sausage, but I love al fresco’s sweet Italian chicken sausage, you forget it’s chicken while you eat it and it’s 75% less fat that pork sausage, and it’s gluten-free. Turkey sausage will also work fine.

Next up on my list to try is a cheeseburger stuffed zucchini, what do you think? Would love to hear your ideas of what I should stuff them with!

What To Serve with Zucchini Boats

These are pretty filling, so I would go with a crisp, light garden salad on the side.

How To Make Sausage Stuffed Zucchini Boats

More Zucchini Boats You Will Love

Sausage Stuffed Zucchini Boats

4.95 from 20 votes
Sausage Stuffed Zucchini Boats are perfect for summer zucchinis, stuffed with lean Italian chicken sausage, then topped with marinara sauce and mozzarella cheese.
Course: Dinner
Cuisine: Italian
Sausage Stuffed Zucchini Boats
Prep: 20 mins
Cook: 50 mins
Total: 1 hr 10 mins
Yield: 8 servings
Serving Size: 1 boat


  • 1 1/4 cups quick marinara sauce
  • 4 medium zucchinis 31 oz total
  • 1 tsp oil
  • 1/2 small onion finely diced
  • 3 cloves garlic crushed
  • 1/2 cup diced red bell pepper
  • 14 oz lean Italian chicken sausage removed from casing (Al Fresco)
  • 1/2 cup part skim shredded mozzarella Polly-O
  • 8 tsp grated Parmesan cheese


  • Bring a large pot of water to boil.
  • Preheat oven to 400°.
  • Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.
  • Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
  • Place 1/4 cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.
  • In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside.
  • Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes.
  • Combine with sausage and cook a few more minutes.
  • Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly.
  • Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese.
  • Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Last Step:

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Serving: 1 boat, Calories: 153 kcal, Carbohydrates: 9 g, Protein: 13 g, Fat: 7 g, Saturated Fat: 2 g, Sodium: 372 mg, Fiber: 2 g, Sugar: 2 g


Sausage Stuffed Zucchini Boats – my favorite LOW-CARB summer recipe!


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Sausage Stuffed Zucchini Boats – my favorite LOW-CARB summer recipe!

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417 comments on “Sausage Stuffed Zucchini Boats”

  1. So so so tasty! I used the chicken sausage from TJ and just did a fine dice. Think they may benefit from salting the zucchini and removing some of the liquid. Flavor was SPOT ON and so easy! Thank you Gina for making eating healthy easier!! 💕

  2. The chicken sausage stuffed zucchini boats are very flavorful and delicious! I highly recommend this recipe. Haven’t tried the other stuffed zucchini boats yet but definitely will.

  3. These are yummy.   I didn’t preboil the zucchini.   I also salted the zucchini pieces to remove some of the moisture.    I had some hot  Italian turkey sausage In the freezer, so used that.   Definitely going in the rotation.

  4. I made these tonight and they taste great but are so watery and the zucchini boats are mush. If I made these again which I will, I will not boil the zucchini (at 1/4 inch thickness cooked at 400 for 35 minutes I see no reason they need to be boiled ahead), and I’ll take the foil off for the last 10 minute of baking to get rid of some moisture. I like my zucchini to not totally disappear. I will also add a tiny bit of salt to the zucchini ‘guts’ and strain them while the rest of the inside ingredients sauté to get more moisture out.  It flavor wise it’s good, added red pepper flakes at the end. 

  5. Delicious! My husband and 6 year old also loved it!  I used a jar of spaghetti sauce and the recipe was quick and easy. Will make again. 

  6. Avatar photo
    Fallon Wingard

    Another recipe that is better than you’d expect! Grand slam. Even my picky eaters were pleasantly surprised. Thanks so much!

  7. Just wanted to tell you I loved this recipe.  My husband said it’s a keeper.
    Nice light dinner with a side salad. 🤩 I’ll be making more often. Thank you for a new 
    Zucchini recipe.

  8. Great recipe! I did not pre-boil the zucchini nor did I cover with foil. Turned out perfect. The boats had the perfect texture. Not too firm, not soggy.

  9. Im 75+ my kids and grandkids have been getting zucchini boat mac n cheese, or meatballs, or pizza toppings, or lasagna filling ever since 1972. Driven by affordability and the novelty of eating “the bowl.” The filling flavors are a great way to dress up leftover ingredients in my home.

  10. Love love LOVE this recipe! I found myself getting very exhausted from carving out the zucchini for the boats, so I decided to turn the chicken sausage, onions, peppers and tomato sauce into a sauce to serve over zoodles! (I bought the zoodles already cut and cooked using your zoodle recipe ☺️). It tasted delicious and saved me some time and points on the cheese as well! Sooo yummy!!