Sausage Stuffed Zucchini

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You’re going to love these Sausage Stuffed Zucchini boats.  It’s a great way to use up your summer fresh zucchini.  Just hollow out zucchini halves, stuff them with a delicious sausage mixture and bake! 

Watch the video showing you how to make this recipe, then scroll to the bottom of this post and print out the recipe so you can make it at home.

Sausage Stuffed Zucchini

My son Brooks acquired a new hobby one summer while we were on vacation: fishing. He hooked up with his East Coast cousins and their fishing neighbor named Eric. Eric had all kinds of gear that he let the kids use, and he taught them how to catch fish off the docks and the jetty of Boston’s South Shore. Brooks spent a lot of time with Eric and those fishing poles that summer. He was on a mission to catch the biggest fish around, and I think he’d have fished all day every day if we’d let him.

Brooks came home from fishing one day and told us he’d already eaten dinner- Sausage Stuffed Zucchini Boats- at Eric’s house. “Did you say, Zucchini Boats??” I asked him. “Yep,” he said.

Now, you have to understand that my boy would no sooner eat small piece of zucchini floating in a bowl of soup… let alone an ENTIRE ZUCCHINI stuffed with stuff. Yet, he came home from fishing and happily told me how much he looooooved Eric’s Stuffed Zucchini Boats.   Surely he was just being polite, right??


So at this point I decided that obviously Eric had obviously been catapulted into “God” category because he was so generous with his time and fishing equipment. Brooks lived for fishing that summer, and Eric was his ticket to have fun fishing with his cousins.

I decided that I simply must re-create this God-like zucchini dish that Brooks loved so much.  I asked him a bunch of questions about what could have been in that magical zucchini boat he ate, and he gave me some tips.  Here’s what I came up with…

Scooping out zucchini pulp

I scraped out the insides of the zucchini and saved them to sauté with a little bit of onion and garlic and sweet Italian sausage.  I drained the mixture after that since the zucchini brings a lot of moisture into the mix. Then I mixed it all with fresh basil, marinara sauce and cheese.  That’s it.

Sausage stuffed zucchini

The zucchini boats were stuffed.

Sausage Stuffed Zucchini with cheese on top

A little bit of cheese sprinkled on top too.

Sausage Stuffed Zucchini

And then baked for 30 minutes.

Sausage Stuffed Zucchini

I served these Sausage Stuffed Zucchini boats over a some Parmesan Rice (just the stuff you buy in the box- a quickie).  I could hardly believe my eyes when I observed Brooks eating bite after bite of my zucchini boats.  The kiddo said he loved them and gobbled up more than one.

I’m thinking I might need to bake Eric some cookies next summer to thank him for all of that fishing, but most importantly- to thank him for finding a delicious way to get my son to eat and enjoy zucchini.  Yay for Eric!

If you’re looking for more recipes using zucchini, you might also enjoy my Zucchini- Beef Enchiladas or this Roasted Zucchini with GarlicPineapple Zucchini Bread and Baked Parmesan Zucchini Fries are also good choices.

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Sausage Stuffed Zucchini

A great way to use up your summer fresh zucchini!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 zucchini boats
Calories 177kcal
Course Main Course
Cuisine Italian
Keyword sausage stuffed zucchini, stuffed zucchini


  • 3 medium (8-inch) zucchini, end trimmed
  • 1/2 cup finely chopped onion
  • 3 medium garlic cloves, minced
  • 3/4 pound lean turkey sweet Italian sausage
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup tomato- basil marinara sauce
  • 3 tablespoons chopped fresh basil
  • additional cheese to sprinkle on top
  • salt and pepper


  • Preheat the oven to 350 degrees F. Spray a 13x9-inch baking pan with nonstick spray.
  • Use a small spoon to scrape out the insides of each zucchini half - the pulp. Don't scrape the zucchini all the way to the skin- just make a deep pocket where you'll be able to put the stuffing. Save the pulp and chop it.
  • Heat a large skillet to medium heat and spray with nonstick spray. Add the zucchini pulp, onion, garlic and sausage. Cook together 4 to 6 minutes, stirring often, until the onions are softened and the sausage is cooked through. Pour the mixture through a fine sieve to drain the excess moisture. Transfer the meat mixture to a medium bowl.
  • In a small bowl, mix the cheeses together. Remove two tablespoons of the cheese and set aside. Add the rest of the cheese to the meat mixture, along with the marinara sauce and basil. Add salt and pepper, as desired.
  • Divide the meat mixture between the hollowed out zucchini, filling and mounding into each one. Set the stuffed zucchini into the prepared pan and sprinkle the reserved cheese on top.
  • Bake 30 minutes, or until baked through and tender.



  • These are delicious on their own, but they're also good served over herbed rice.
  • If you are preparing this recipe as gluten-free, just be sure to use sausage and marinara sauce that are known to be GF.


Serving: 1zucchini boat | Calories: 177kcal | Carbohydrates: 8g | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 825mg | Potassium: 413mg | Fiber: 1g | Sugar: 5g | Vitamin A: 510IU | Vitamin C: 33.5mg | Calcium: 171mg | Iron: 6.1mg


More Stuffed Recipes...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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  • Eileen Tarpy wrote:

    Made these a very long time ago. Lost the recipe. Thank you for posting it so I could print it.!

  • Tricia @ Saving Room for Dessert wrote:

    Just in time for all our zucchini! I bet the flavor is wonderful and I can’t wait to try it. Thanks for sharing and love your video 😉

  • Cynthia wrote:

    This is just what I was looking for, thank you. I used ground beef instead of sausage. It was quick and easy to do and tasty.

  • BlkMommba wrote:

    I made this dish tonight with rice on the side and it was friggin’ delicious!!! My husband is very selective about how and what veggies he eats, AND HE LOVED THIS!!! This dish has earned a spot in my recipe book!

  • Pileofashes wrote:

    My boyfriend just consumed an entire half of a zucchini. That’s like, half a zucchini more then he has ever consumed in his life. And it’s all because of this recipe. THANK YOU! Delicious!!

    • Lori Lange wrote:

      That’s great to hear!

  • roz wrote:

    I have lost my stuffed zucchini recipe and yours sounds like an excellent new replacement! just found your blog and am anxious to read the posts that will now come arrive via email to me!

  • Kelly wrote:

    Just wanted to pop in and tell you that this recipe is now among my “favorites”. I’ve made it twice, your version as well a version in your comment section here for a southwest version. I’m making them yet again tomorrow for a birthday dinner. What a fantastic and easy way to make a “veggie”, and healthy meal. Your pictures are amazing by the way!!

  • Kim wrote:

    I used regular sausage and it was just delist. Thanks

  • RecipeGirl’s Mom wrote:

    This sounds really good and easily gluten free. Thanks for another winner for my GF file.

  • Robyn | Add a Pinch wrote:

    Love this, Lori! I love how my son can come home and tell me how much he loved something at a friend’s house. It’s always a great way for him to learn to try new stuff!

  • Lacey wrote:

    I made these for dinner earlier this week. They were very good and the entire family approved. I will definitely put this recipe on my list of dinners to make again. Thanks for sharing!

  • kelley {mountain mama cooks} wrote:

    I love stuffed anything! I usually make mine vegetarian but you’ve inspired me to use some Italian sausage next time, it sounds like a great combo!

  • Katrina @ In Katrina’s Kitchen wrote:

    Oh this is my kind of meal! Yum!

  • Marcy Cole wrote:

    Sounds delicious and I want to try it soon. Quick, dumb question though since I know little to nothing about Italian Sausage – does the sausage come in a casing or is it ground in bulk form at the grocery. If its in a casing how do you get it crumbled?

    • Lori Lange wrote:

      It usually comes in a casing in large links… I just crumble it apart with a wooden spoon in the pan, just like I do with ground beef.

  • Georgia @ The Comfort of Cooking wrote:

    Love your Italian take on these stuffed zucchini boats, Lori! I’ve done southwestern before too (black beans, rice, moneterey jack, etc.) with great success. Thanks for sharing!

  • Shannon wrote:

    I’m going to have to try this. I love the use of turkey sausage!

  • Erin @ Dinners, Dishes, and Desserts wrote:

    I would love this. I am going to have to give this a try with my son – he abhors veggies!

  • mel wrote:

    I’m not gonna lie, I’ve tried zuccini many ways. baked in casseroles, floating in soups, simmering in sauces and deep fried. Just don’t like the stuff!
    However, I will give it one more try. Cuz this looks amazing!