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Sausage, Pepper, and Onion Stuffed Zucchini Boats

Sausage pepper onion zucchini boats are a low-carb Italian-American dinner with tender zucchini shells filled with browned sausage, softened peppers, and onions. Bake until the mozzarella is golden and bubbly for a classic sausage-hero flavor.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats
  • 4 large zucchini Halved lengthwise
  • 1.5 cup mozzarella cheese, shredded Shred for even melting
  • 0.25 cup parmesan, grated Adds salty, browned flavor
  • 0.25 fresh parsley for garnish Chop lightly if needed
Sausage filling
  • 1 lb Italian sausage Casings removed
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 0.5 tsp fennel seeds (optional)
  • 0.25 tsp red pepper flakes
  • 0.25 Salt and pepper to taste Measure to preference

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep zucchini shells
  1. Preheat the oven to 400°F and line a sheet pan so the zucchini bakes evenly.
  2. Halve 4 large zucchini lengthwise and scoop out centers, leaving a 1/4-inch shell; chop the removed flesh and set it aside.
Cook sausage and vegetables
  1. Cook 1 lb Italian sausage in a cast iron skillet over medium-high heat, breaking apart, until browned; drain excess fat.
  2. Add the diced red bell pepper, green bell pepper, onion, and the chopped zucchini flesh, then cook for 5 minutes until vegetables soften.
  3. Stir in minced garlic, Italian seasoning, optional fennel seeds, red pepper flakes, salt, and pepper, and cook for 1 more minute.
Stuff and bake
  1. Fill each zucchini shell with the sausage and pepper mixture and top with shredded mozzarella and grated parmesan.
  2. Bake at 400°F for 20–25 minutes until the cheese is golden and bubbly, then garnish with fresh parsley and serve.

Notes

For cleaner zucchini boats, scoop just enough to leave a 1/4-inch shell; if your zucchini looks watery, let the chopped centers sit 5 minutes and drain lightly before cooking. Refrigerate leftovers in a covered container for up to 3 days; reheat in a 350°F oven until hot. Freezing isn’t recommended because zucchini can turn watery after thawing. For a lower-sodium option, use a reduced-sodium Italian seasoning and go lighter on added salt.