Zucchini Boats

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Easy, loaded Zucchini Boats start with hollowed-out zucchinis and are filled with a flavor-packed marinara and sausage filling. Zucchini Boats are topped with melty Cheddar cheese and baked to tender perfection.

We are obsessed with Zucchini Boats! Next time try these Mexican Zucchini Boats.

Freshly baked zucchini boats, topped with a delicious meaty sauce and melted cheese, straight out of the oven.

Zucchini Boats

When you were asked about the types of recipes you wanted to see this year, low-carb meals were the top request. I’ve worked hard to bring you some of the best low-carb meals I’ve ever had, and I’ve loved every minute of it – a notable achievement for a self-proclaimed carb-a-holic like me!

To quickly recap, the most popular low-carb recipes shared this year include Unstuffed PeppersTurkey Taco Skillet, Egg Roll in a Bowl, and this Ground Turkey Sweet Potato Skillet. I have to admit, I didn’t miss the carbs at all in these meals. Zucchini Boats are another addition to the favorites list – they’re low-carb heaven.

They’re also insanely tasty – a meal that my entire family couldn’t get enough of!

Sautéing onion and garlic, browning and crumbling sausage, and adding measured seasonings, tomato paste, and worcestershire sauce to the pan.

Ingredients

  • Yellow Onion and Garlic: These aromatics form the flavor base, with onion adding sweetness and garlic contributing a pungent taste.
  • Italian Sausage: Provides the main protein and a rich, savory flavor. The choice between mild or hot impacts the spice level.
  • Dried Oregano, Thyme, Italian Seasoning: These herbs add depth and classic Italian flavors.
  • Beef Bouillon Powder: Enhances the meaty, umami taste.
  • Salt and Pepper: Basic seasonings to enhance all other flavors.
  • Tomato Paste: Adds richness and a concentrated tomato flavor.
  • Worcestershire Sauce: Contributes a complex, slightly tangy taste.
  • Marinara Sauce: Serves as a flavorful and saucy base for the filling.
  • Zucchini: Acts as a low-carb vessel for the filling, adding a mild, fresh flavor.
  • Sharp Cheddar Cheese: Adds a rich, tangy taste and creamy texture when melted.

QUICK TIP

If the zucchini halves don’t all fit in the 9×13-inch pan, grab another smaller pan like an 8×8 or 9×9-inch pan to add the leftover zucchinis and sauce that didn’t fit.

Zucchinis cut in half with their insides scooped out in preparation for the recipe.

How To Make Zucchini Boats

  1. Preheat the Oven: to 400°F (200°C).
  2. Prepare the Zucchini: by cutting them in half lengthwise and scooping out the flesh.
  3. Cook the Filling: by sautéing onions, garlic, and sausage, then adding seasonings and sauce.
  4. Assemble the Boats: by placing the zucchini in a dish, filling them with the mixture, and topping with cheese.
  5. Bake: for 20-25 minutes until the zucchini is tender.
  6. Serve: hot, garnished if desired.

Sautéed sausage and seasonings, marinara sauce simmering, zucchini preparation, stuffing zucchini with meat mixture, topping with cheddar cheese, and baking.

Variations

  • Heat Adjustment: For spicier Zucchini Boats, use hot Italian sausage or add red pepper flakes.
  • Alternate Meat: Replace sausage with lean ground beef or turkey, and increase spices for flavor.
  • Vegetarian Option: Substitute sausage with 2 cups of seasoned grains (like rice or quinoa), add diced carrot and bell peppers, and top with extra-sharp Cheddar cheese.

Zucchini boats fresh out of the oven, topped with melted cheese, showcasing the finished recipe.

STORAGE

Can You Freeze Zucchini Boats?

Zucchini Boats don’t freeze or thaw well; the zucchini gets exceptionally mushy once thawed. So, while I wouldn’t recommend freezing this recipe as a whole, the meat filling mixture can be frozen for 2-3 months. 

  • Freezing: Avoid freezing whole Zucchini Boats as they become mushy. However, the meat filling can be frozen for 2-3 months.
  • Storing Filling: Cool the filling, then store in a heavy-duty freezer bag or container, allowing expansion space.
  • Thawing and Reheating: Thaw in the fridge overnight; reheat on the stove over low heat for 15-20 minutes, stirring occasionally.

More Recipes Using Zucchini 

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Zucchini Boats

5 from 8 votes
Easy, loaded Zucchini Boats start with hollowed-out zucchini and are filled with a flavor-packed marinara and sausage filling. Zucchini Boats are topped with melty Cheddar cheese and baked to tender perfection.
Freshly baked zucchini boats, topped with a delicious meaty sauce and melted cheese, straight out of the oven.
Print Recipe

Zucchini Boats

Freshly baked zucchini boats, topped with a delicious meaty sauce and melted cheese, straight out of the oven.
5 from 8 votes
Easy, loaded Zucchini Boats start with hollowed-out zucchini and are filled with a flavor-packed marinara and sausage filling. Zucchini Boats are topped with melty Cheddar cheese and baked to tender perfection.
Course Dinner, Main Course
Cuisine American
Keyword Zucchini Boats
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4 servings
Chelsea Lords
Calories 647kcal

Ingredients

  • 1 and ½ cups finely diced yellow onion ~1 large onion or 2 small ones
  • 1 tablespoon minced garlic ~3-4 cloves
  • 1 pound (16 oz.) Italian sausage mild or hot
  • 1 teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ½ teaspoon Italian seasoning
  • 2 teaspoons beef bouillon powder
  • salt and pepper to taste (I use 1/2 teaspoon of each)
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 cups marinara sauce (We're obsessed with Raos Marinara in this recipe!)
  • 4 small to medium-sized zucchini
  • 1 and ⅓ cups freshly grated sharp Cheddar cheese
  • Fresh parsley, for garnish, optional

Instructions

  • PREP: Preheat the oven to 400 degrees F. Spray a 9x13-inch baking dish with cooking spray and set aside.
  • ZUCCHINIS: Cut the zucchini in half lengthwise. Use a small spoon to carefully scoop the flesh out of the zucchini, leaving a firm border along the edges of the zucchini. Place the zucchini halves in the prepared baking dish (See Note 1) and drizzle 1 tablespoon olive oil over the zucchinis. Rub the oil into each zucchini and add a small sprinkle of salt and pepper (the filling is salted, so just a pinch here!). Bake for 5 minutes and remove.
  • SAUSAGE MIXTURE: Meanwhile, heat the olive oil in a large pan, add the onion, and cook 3-5 minutes or until onion begins to become translucent. Add in the garlic. Cook, stirring constantly, for 30 seconds. Move onion and garlic to edges and add sausage to the middle of the pan. Cook and stir, breaking up with a wooden spoon into small crumbles, until cooked through and no longer pink, about 5-7 minutes. Drain off any grease if needed.
  • SAUSAGE MIXTURE, CONT.: Add all the seasonings (oregano, thyme, Italian seasoning, beef bouillon powder, and salt and pepper to taste), tomato paste and Worcestershire sauce. Stir, cooking over medium heat, for 1 minute or until very fragrant. Add in the marinara sauce and bring to a simmer. Simmer for 5 minutes.
  • FILL ZUCCHINI SHELLS: Spoon the meat mixture evenly into the zucchini shells, it should fill 8 medium-sized zucchini halves. Add the freshly grated cheese evenly on top.
  • BAKE: Bake for 20-25 minutes, or until zucchinis are crisp tender (it should still have a bite to it, not be mushy!) and cheese is melted. If desired, add fresh parsley and serve immediately.

Recipe Notes

Note 1: Leftovers: If all the zucchinis won't fit into one pan, no worries! Either fit zucchini along the sides of the pan or use another pan such as an 8x8 or 9x9 pan to hold the overflow.

Nutrition Facts

Serving: 1serving | Calories: 647kcal | Carbohydrates: 23g | Protein: 30g | Fat: 50g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 124mg | Sodium: 2021mg | Potassium: 1376mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1381IU | Vitamin C: 52mg | Calcium: 372mg | Iron: 4mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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Recipe Rating




14 Comments

  1. 5 stars
    Look at all those amazing colors! Sounds absolutely delicious and I feel healthier just looking at it 🙂

  2. Those boats are great. Looking forward to trying this recipe. Your pictures are GREAT! Love this post 😉

  3. I love how versatile Zucchini is. You can make bread, sauté it, make these boats…endless. These are super healthy Chelsea, that’s my favorite part! Creative way to use the Zucchini! have you ever made little pizzas using Zucchini as the crust? SO good! I particularly love using fresh herbs this time of year to top off dishes…thanks for sharing 😀 Enjoy the weekend ahead!

  4. 5 stars
    Made these last night with the hot Italian sausage. They were delicious! Froze the extra filling I had, will definitely be making these again!

  5. 5 stars
    Made it for the first time today it was delicious. Family loved it. Made pasta to go with it. Would make again.

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