Zucchini Boats

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.

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 Peppers, Turkey 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!

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.

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.

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.

More Recipes Using Zucchini 

• Gluten-Free Zucchini Muffins
• Zucchini Pasta Sauce
• Zucchini Bread
• Garlic Parmesan Chicken
• Lemon Zucchini Bread

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5 from 8 votes

Zucchini Boats

By Chelsea Lords

These easy Zucchini Boats are stuffed with a savory sausage marinara filling, topped with melty Cheddar, and baked to perfection!

Prep Time: 25 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 55 minutes minutes

Servings: 4 servings

Equipment

• Baking pan 9 x 13-inch
• Large pan

Ingredients 

USMetric

 

1x2x3x

• ▢ Cooking spray
• ▢ 4 small to medium zucchinis
• ▢ Olive oil
• ▢ 1-1/2 cups finely diced yellow onion 1 large onion or 2 small ones
• ▢ 1 tablespoon minced garlic 3 to 4 cloves
• ▢ 1 pound Italian sausage mild or hot
• ▢ 1 teaspoon dried oregano
• ▢ 1/4 teaspoon dried thyme
• ▢ 1/2 teaspoon Italian seasoning
• ▢ 2 teaspoons beef bouillon powder
• ▢ Salt and pepper
• ▢ 1 tablespoon tomato paste
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 2 cups marinara sauce I’m obsessed with Rao’s Marinara in this recipe!
• ▢ 1-1/3 cups freshly grated sharp Cheddar cheese
• ▢ Fresh parsley for garnish, optional

Instructions 

• Preheat oven to 400℉. Spray a 9x13-inch baking dish with cooking spray and set aside.
• Cut zucchinis in half lengthwise. Use a small spoon to carefully scoop the flesh out, leaving a firm border along the edges. Place zucchini halves in the prepared baking dish (see note 1) and drizzle 1 tablespoon olive oil over the them. 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.
• Meanwhile, heat olive oil in a large pan, add onion, and cook 3–5 minutes or until onion begins to become translucent. Add in 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.
• Add all seasonings (oregano, thyme, Italian seasoning, beef bouillon powder, and salt and pepper to taste), tomato paste, and Worcestershire sauce. Stir, cooking over medium heat, 1 minute or until very fragrant. Add in marinara sauce and bring to a simmer. Simmer 5 minutes.
• Spoon meat mixture evenly into zucchini shells; it should fill 8 medium zucchini halves. Add freshly grated cheese evenly on top.
• Bake 20–25 minutes or until zucchinis are crisp tender (it should still have a bite to it but not be mushy!) and cheese is melted. If desired, add fresh parsley. Serve immediately.

Recipe Notes

Note 1: 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.

Storage: Zucchini Boats don’t freeze or thaw well, though the meat filling mixture can be frozen for 2–3 months: Let it cool, then store in a heavy-duty freezer bag or container, allowing expansion space. Thaw in the fridge overnight and reheat on the stove over low heat, 15–20 minutes, stirring occasionally.

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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