Mouthwatering Stuffed Zucchini Boats: A Must Try Recipe

Enjoy this stuffed zucchini boats recipe featuring Italian sausage, melted cheese, and a nutritious low carb twist. Try it tonight!

This post has been updated with more helpful cooking tips.

If you’ve been following my blog for a while now, you know how much I LOVE zucchini. Whether tossed in this nutritious and delicious lemony marinated zucchini salad, baked in zucchini lasagna, or spiralized, I haven’t run out of ways to enjoy zucchini.

Today’s recipe features beautiful green sticks of zucchini hollowed into cute, little boats and filled with sausage and Gruyere cheese. So incredibly tasty and so fun to eat too!

And it’s gluten free, keto, low carb, and paleo so everyone at your table can enjoy it!

This is a fun appetizer or side dish recipe or even main dish with a cup of soup like this easy low carb minestrone soup and a mixed green salad.  If you’re not following a low carb diet, crusty garlic bread and a side of gluten free pasta would be yummy.

Plus, I’ve included this in my collection of low-carb lunches to bring to work because it packs well.

And not only do they work as a great lunch, but these stuffed zucchini boats can also hold their own as a standout dish alongside these game day party recipes.

But before I get to the delicious easy stuffed zucchini boats recipe with sausage and cheese, I have several exciting announcements to share with you! 🙂

What’s New

First, Nicole has been updating our site design with the Foodie Pro theme from StudioPress. Our recipe index has been revamped with pictures and organized into categories so you can easily search for our recipes by ingredient or diet (vegetarian, paleo, and more!).

We also have a new page all about Celiac Disease, and we’re working to add more resources like this.

Second, I want to say a big hello to anyone who has found us through Yummly! Yummly is a similar website to Pinterest but it’s dedicated exclusively to food. It recommends recipes to you based on your taste and diet preferences.

You can also search for recipes in its database or create your own recipe box by  “yumming” recipes from your favorite food blogs. We’ve added a Yum button to our posts to make it easy for you to add our recipes to your recipe box. Check out our recipe page here.

Thank you so much, friends, for reading through all of our news! Now on to the zucchini boats!

Kid-friendly stuffed zucchini boats recipe

Not only are these boats incredibly tasty, but they’re also a hit with the kids. In fact, one of my sons described them as “pizza on zucchini” and begged for seconds. When kids approve of a vegetable dish, you know it’s a winner!

Why is zucchini considered healthy?

Zucchini boasts an impressive nutrient profile, including folate, Vitamin B6, potassium, manganese, Vitamin C, and Vitamin K. It’s not only low in calories and carbohydrates but also rich in fiber.

Nutritious stuffed zucchini boats can be served as a delicious party appetizer, side dish, lunch or dinner.

Okay, gather your ingredients. Measure, grate, and chop so you’ll be ready to start. Here’s everything you’ll need.

Ingredients

1. Extra-virgin olive oil is used to brush on the parchment paper, creating a non-stick surface for the zucchini boats to bake on.
2. Zucchini are the base for the stuffed boats. They’re hollowed out and filled with the flavorful stuffing. You could also use yellow squash if you prefer.
3. Salt and pepper are sprinkled onto the zucchini halves before baking. They enhance the natural flavors of the zucchini and add a hint of savory goodness to every bite.
4. Butter is used to sauté the minced onion, infusing it with richness and a touch of indulgence. It adds a silky smoothness to the dish, complementing the other ingredients.
5. Onions bring a wonderful depth of flavor to the stuffing. It softens and becomes translucent when sautéed, adding sweetness and aromatic notes to the overall taste.
6. Garlic is a flavor powerhouse. It provides a savory kick and enhances the overall richness of the stuffing.
7. Italian sweet sausage adds a burst of savory goodness to the stuffing. When crumbled and cooked, it distributes its delicious flavors throughout the filling.
8. Eggs act as a binding agent in the stuffing mixture creating a cohesive and delicious filling for the zucchini boats.
9. Gruyere cheese is a delightful Swiss cheese that adds a nutty and slightly sweet flavor to the dish. It melts beautifully in the oven, creating an irresistible cheesy topping.
10. Marinara sauce is for dipping. It adds a burst of tangy and savory flavors, enhancing the overall taste experience. 

Ready to make them?  Here we go.

How to make stuffed zucchini boats

*Free printable recipe card is available at the end of the post.

To make these zucchini boats, you’ll need to trim the ends from the zucchini and cut them in half lengthwise. Scoop out the inside of each zucchini half with a small spoon leaving a little less than a quarter of an inch on the sides.

Keep the zucchini pulp as you’ll be using it for the stuffing! Sprinkle the zucchini halves with salt and pepper, transfer to a baking sheet, and bake in the oven for about six minutes.

For the stuffing, heat butter in a large skillet over medium heat. Add onion and sauté until soft and translucent, about 5 minutes. Then add garlic and chopped zucchini pulp and continue cooking for 3 more minutes.

Slip each sausage out of its casing and add to skillet. Crumble up the sausage with a spatula, combining with the vegetables while sautéing. Cook for 15 more minutes.

Remove from the heat and mix in eggs. Spoon the mixture into each zucchini boat, top with Gruyere cheese, and bake for 25 minutes. So easy to prepare and such a delicious and nutritious treat!

Baked zucchini, melted Gruyere cheese, Italian sweet sausage. What’s not to love? I served these with my homemade Marinara sauce. You can pour the Marinara sauce over each one or serve as a dipping sauce.

Pro Tips And Recipe Notes

• I use extra-virgin olive oil. You can go with other cooking oils as alternatives for brushing the parchment paper.
• In this recipe, I use Premio Italian sweet sausage. Substituting any sausage you prefer: hot or mild, turkey sausage, or even ground beef or chicken, is up to you. Be sure to check your sausage ingredients, though, because many sausages have fillers in them that are grain based and they may not be gluten free. 
• I top my zucchini boats with Gruyere cheese. Gruyere brings a unique nutty flavor, but you can experiment with other cheeses based on your preferences. Mozzarella, Parmesan, or provolone cheese are excellent alternatives that will melt beautifully and add their own distinct taste.
• Can you prepare the stuffing ahead of time? Absolutely! You can prepare the stuffing ahead of time and store it separately in an airtight container in the refrigerator for up to 24 hours. When you’re ready to assemble the zucchini boats, simply fill hollowed-out zucchini halves with the pre-made stuffing and proceed with baking as instructed.
• Can you use different vegetables in the stuffing? Yes! While this recipe features zucchini pulp in the stuffing, you can get creative and add other vegetables like bell peppers, mushrooms, corn, or spinach for added flavor and texture. Sauté the vegetables along with the onion and garlic until they are tender before incorporating the sausage.
• Leftovers can be stored in the refrigerator, in an airtight container, for up to four days. 

I’ve been coming up with so many zucchini recipes this past winter and now this spring that I really can hardly wait until my vegetable garden is ready for planting.

I’m hoping this summer we’ll have a bumper crop so I’ll have an excuse to make zucchini every day week. 😉

Enjoy! Have a happy and healthy week!

More low carb recipes

How To Cut And Cook Spaghetti Squash: Your Ultimate Guide If you close your eyes, you’ll think you’re eating angel hair pasta. That’s why you’re going to love this satisfying, nutritious, low carb alternative to pasta. (Includes video!)

Gluten Free Cauliflower Flatbreads Serve warm from the skillet and piled with your favorite toppings.

Bacon Wrapped Asparagus These bundles of asparagus are so elegant, and you’re the only one who will know how effortless they are to make.

Tastiest Low-Carb Keto Stuffed Cabbage Whether you’re cutting out grains because of allergies, trying to lose those extra pounds, or you’re just looking for a super delicious comfort food, this low-carb stuffed cabbage is just what you need!

Salmon Patties These are a fun way to enjoy salmon with just the perfect balance of crispy on the outside, moist on the inside, nutritious ingredients, and wonderful flavor.

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4.34 from 6 votes

Mouthwatering Stuffed Zucchini Boats: A Must Try Recipe

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Beautiful green sticks of zucchini hollowed into boats and filled with sausage and Gruyere cheese are so incredibly tasty and fun to eat too!

Course Appetizer, Side Dish

Cuisine Italian-American

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 161kcal

Author Barbara Bianchi

Ingredients

• extra-virgin olive oil
• 4 medium zucchini
• Salt and pepper to taste

For stuffing

• 2 tablespoons butter
• 1 onion minced
• 1 clove garlic minced
• 1 pound Italian sweet sausage
• 2 eggs beaten
• 1 cup Gruyere cheese grated

For dipping

• Marinara sauce

Instructions

• Preheat the oven to 375°F. Line a baking pan with parchment paper and brush with olive oil.
  extra-virgin olive oil
• Wash zucchini and trim the ends from the zucchini and cut them in half lengthwise. Scoop out the inside of each zucchini half with a small spoon leaving a little less than 1/4 inch on the sides. Chop the pulp and set aside.
  4 medium zucchini
• Sprinkle the zucchini halves with salt and pepper, transfer to the prepared baking sheet and bake for 6 minutes.
  Salt and pepper to taste

For stuffing

• Meanwhile, heat the butter in a large skillet over medium heat. Add onion and sauté until soft and translucent, about 5 minutes. Add the garlic and chopped zucchini pulp and continue cooking for 3 more minutes.

  Slip each sausage out of its casing and add to skillet. Crumble up the sausage with a spatula, combining with the vegetables while sautéing. Cook for 15 more minutes.

  Remove from the heat and mix in the eggs.
  2 tablespoons butter, 1 onion, 1 clove garlic, 1 pound Italian sweet sausage, 2 eggs

Assemble and bake

• Spoon mixture into each zucchini boat, top with cheese and bake for 25 minutes. Serve with marinara sauce.
  1 cup Gruyere cheese, Marinara sauce

Notes

• I use extra-virgin olive oil. You can go with other cooking oils as alternatives for brushing the parchment paper.
• In this recipe, I use Premio Italian sweet sausage. Feel free to substitute any sausage you prefer: hot or mild, turkey sausage, or even ground beef or chicken. It’s up to you. Be sure to check your sausage ingredients, though, because many sausages have fillers in them that are grain based and they may not be gluten free.
• I top my zucchini boats with Gruyere cheese. Gruyere brings a unique nutty flavor, but you can experiment with other cheeses based on your preferences. Mozzarella, Parmesan, or provolone cheese are excellent alternatives that will melt beautifully and add their own distinct taste.
• Can you prepare the stuffing ahead of time? Absolutely! You can prepare the stuffing ahead of time and store it separately in an airtight container in the refrigerator for up to 24 hours. When you’re ready to assemble the zucchini boats, simply fill hollowed-out zucchini halves with the pre-made stuffing and proceed with baking as instructed.
• Can you use different vegetables in the stuffing? Yes! While this recipe features zucchini pulp in the stuffing, you can get creative and add other vegetables like bell peppers, mushrooms, corn, or spinach for added flavor and texture. Sauté the vegetables along with the onion and garlic until they are tender before incorporating the sausage.
• What pairs with stuffed zucchini boats? Serve as an appetizer or main dish with a cup of soup like this easy low carb minestrone soup and a mixed green salad.If you’re not following a low carb diet, crusty garlic bread and a side of gluten free pasta would be yummy
• Leftovers can be stored in the refrigerator, in an airtight container, for up to four days.

Nutrition

Calories: 161kcal | Carbohydrates: 5.1g

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.