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Italian Sausage Stuffed Zucchini Boats

Italian sausage zucchini boats with marinara-roasted pepper filling and golden mozzarella on top. These baked sausage zucchini boats are tender inside, bursting with savory sausage, and ready in under 50 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 large zucchini Halved lengthwise
Italian sausage
  • 1 lb Italian sausage, casings removed (hot or mild)
vegetables
  • 1 red bell pepper, diced
  • 1 small onion, diced
  • 3 cloves garlic, minced
sauce and seasonings
  • 0.5 cup marinara sauce
  • 1 tsp Italian seasoning
  • 0.25 tsp red pepper flakes
  • Salt and pepper to taste
cheese
  • 1.5 cup mozzarella cheese, shredded
  • 0.25 cup parmesan, grated
garnish
  • Fresh basil for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat oven to 400°F. Arrange a sheet pan so it’s ready for baking.
  2. Halve zucchini lengthwise and scoop out centers, leaving a 1/4-inch shell. Chop the scooped flesh and set it aside.
Make the sausage filling
  1. Cook Italian sausage in a skillet over medium-high heat, breaking apart, until browned. Drain excess fat and keep the pan hot for quick sautéing.
  2. Add bell pepper, onion, and chopped zucchini flesh and cook for 4 minutes. Stir until the vegetables soften.
  3. Add garlic, marinara, Italian seasoning, and red pepper flakes. Simmer for 3 minutes so the mixture thickens slightly.
Stuff and bake
  1. Fill each zucchini shell with the sausage mixture. Press gently so the filling reaches the edges.
  2. Top each boat with mozzarella and then parmesan. Spread so the cheese covers the top in an even layer.
  3. Bake for 20–25 minutes at 400°F until cheese is deeply golden and zucchini is tender. Watch for bubbling and light browning/char spots on the mozzarella.
Serve
  1. Garnish with fresh basil and serve immediately. Let them sit 2 minutes so the filling sets.

Notes

For the best texture, don’t hollow zucchini too thin—keep about a 1/4-inch shell so the boats hold up while baking. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 375°F oven until warmed through. Freezing is not recommended because zucchini can become watery after thawing. For a lower-sodium swap, use low-sodium marinara and season with less salt/pepper to taste.