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stuffed zucchini
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5 from 1 vote

Sausage Stuffed Zucchini Boat

Stuff a large zucchini with spicy Italian Sausage, peppers, and onions. Top with lots of cheese, and bake for an easy meal in a zucchini boat.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Italian
Keyword: easy, healthy, quick dinner, stuffed zucchini, vegetarian
Servings: 8
Calories: 356kcal


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  • 1 large zucchini or two smaller zucchini I used a 14 inch long zucchini
  • 1 lb. Italian sausage broken into chunks
  • 1 onion sweet, cut into thin slices
  • 1 bell pepper sweet red cut into 1 inch chunks
  • 1 can stewed tomatoes (14.5 oz) Italian style, drained
  • 1 cup marinara sauce or spaghetti sauce
  • 2 cups mozzarella cheese grated
  • 1/2 cup parmesan cheese grated
  • 2 Tbsp. Italian seasoning


  • Wash the zucchini, cut off the ends, cut in half, and scoop out the seeds. Once the seeds are scooped out, place the 2 halves in a large baking dish. (11X14)
    stuffed zucchini boat ingredients
  • Preheat oven to 350 degrees.
  • Remove the casing from the sausage and cut the sausage into chunks.
  • Fry the sausage until brown and crispy on the outside. Then remove from pan to a bowl. Remove all but 1 Tbsp of the sausage fat.
    browned sausage
  • Add the sweet onion slices and fry in the sausage fat until browned and translucent. Remove the onion to the sausage bowl.
    grilled onions
  • Add the red bell pepper. Fry until slightly charred on the outsides of the pepper.
    roasted peppers
  • Add sausage and onions back into the pan and remove from heat.
  • Add the can of Italian-style stewed tomatoes to the sausage mixture.
  • Add 1-2 cups marinara or spaghetti sauce. Mix all together. Save the rest of the jar for leftovers. (see notes)
    sausage peppers and onions in a skillet
  • Stuff each zucchini boat with about 1/4 of the sausage mixture and top with 1/2 - 1 cup of grated mozzarella cheese. Layer with more sausage stuffing and finish with the rest of the cheese. Top with grated parmesan cheese.
    stuffed zucchini boat ingredients
  • If you are using two smaller zucchinis no need to layer with the cheese. Fill the zucchini with the stuffing and top with the cheese.
  • Spray a piece of aluminum foil with non-stick cooking spray and place over the zucchini boats, sprayed side down.
  • Bake 30 minutes or until zucchini is just fork tender. Uncover the boats during the last 10 minutes of baking. Don't overbake.
    stuffed zucchini
  • Serve and enjoy with a piece of garlic bread and a garden salad.



If you are lucky enough to have some leftovers, cut up the leftover zucchini boat, add the rest of the marinara or spaghetti sauce, and serve over pasta for a quick and simple lunch. 
Or stuff a hard roll with the leftovers for a stuffed zucchini sausage grinder. YUM
Vegetarian?  substitute a can of black or kidney beans for the sausage or use plant-based sausage instead. 


Calories: 356kcal | Carbohydrates: 13g | Protein: 19g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 69mg | Sodium: 1082mg | Potassium: 641mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1094IU | Vitamin C: 39mg | Calcium: 274mg | Iron: 3mg