Go Back
Italian sausage and mozzarella zucchini boats baked with tomato sauce, Parmesan, garlic, and fresh herbs.

Italian Sausage & Mozzarella Zucchini Boats

Tender zucchini boats stuffed with savory Italian sausage, garlic, tomato sauce, herbs, mozzarella, and Parmesan, then baked until cheesy and golden.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Course: Dinner
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

  • 4 medium zucchini
  • 1 pound Italian sausage casings removed if necessary
  • 1 tablespoon olive oil divided or as needed
  • 1 small yellow onion finely diced
  • 3 garlic cloves minced
  • 1 cup chopped zucchini flesh from the boats
  • 1 cup tomato sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1/4 teaspoon freshly ground black pepper
  • Salt to taste
  • 1 1/2 cups shredded low-moisture mozzarella cheese
  • 1/3 cup freshly grated Parmesan cheese divided
  • 2 tablespoons chopped fresh parsley or basil

Method
 

  1. Preheat the oven to 400°F (205°C). Lightly grease a large baking dish or rimmed baking sheet.
  2. Wash and dry the zucchini. Trim the stem ends.
  3. Slice each zucchini lengthwise to create 8 halves.
  4. Use a small spoon or melon baller to scoop out the centers, leaving approximately 1/4 inch of zucchini flesh around the sides and bottom.
  5. Roughly chop the removed zucchini flesh and reserve 1 cup.
  6. Arrange the hollowed zucchini halves cut-side up in the prepared baking dish.
  7. Brush lightly with olive oil and pre-bake for 8–10 minutes.
  8. Remove the zucchini from the oven and set aside.
  9. Heat a large skillet over medium-high heat and add the Italian sausage.
  10. Cook for 5–7 minutes, breaking the sausage into irregular crumbles, until browned and cooked through.
  11. Carefully drain excessive grease if necessary.
  12. Add the diced onion and cook for 3–4 minutes until softened.
  13. Stir in 1 cup chopped zucchini flesh and cook for 2–3 minutes.
  14. Add the minced garlic and cook for approximately 30 seconds.
  15. Stir in the tomato paste and cook for 1 minute.
  16. Add the tomato sauce, Italian seasoning, red pepper flakes, and black pepper.
  17. Simmer for 4–5 minutes until the filling becomes thick and spoonable.
  18. Taste and add salt only if necessary.
  19. Stir half of the Parmesan into the filling and remove from the heat.
  20. Spoon the sausage filling generously into the partially baked zucchini halves.
  21. Sprinkle the shredded mozzarella over the filled zucchini boats.
  22. Finish with the remaining Parmesan.
  23. Bake for 15–18 minutes until the zucchini is tender and the cheese is completely melted.
  24. If desired, broil for 1–2 minutes to create additional browned cheese spots.
  25. Remove from the oven and rest for 5 minutes.
  26. Garnish with chopped fresh parsley or basil and serve warm.

Notes

Medium zucchini work best because they are sturdy enough for filling without having excessively watery centers or large seeds.
Leave approximately 1/4 inch of flesh around the zucchini shell when scooping.
Do not overcook the zucchini during the initial pre-bake.
Cook the sausage filling until thick rather than watery before filling the zucchini.
Use low-moisture mozzarella for better melting and less excess liquid.
Italian sausage and Parmesan can already contain significant salt, so taste the filling before adding additional salt.
For a spicier version, use hot Italian sausage or increase the crushed red pepper flakes.
Store cooked zucchini boats in an airtight container in the refrigerator for up to 4 days.
For freezing, the sausage filling freezes better than the assembled zucchini boats. Freeze the filling separately for up to 2 months.