Stuffed Zucchini Boat Recipe

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Two zucchini boats stuffed with a tomato and cheese mixture, topped with breadcrumbs, served on a bed of spaghetti on an orange plate—this stuffed zucchini boat recipe is finished with a garnish of fresh herbs.

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5 from 2 votes

This Stuffed Zucchini Boat Recipe turns ordinary garden vegetables into a satisfying dinner filled with savory chicken sausage, herbs, and golden parmesan breadcrumbs!

Prep Time20

Cook Time25

Total Time45

Servings: servings

Calories: 214kcal

Author: Melissa Griffiths

Ingredients

3 medium zucchini
1 lb. ground chicken sausage
1 medium onion chopped
1 clove garlic very finely chopped or pressed
1 can 14 ounces pureed tomatoes
1 teaspoon dried basil
Salt and pepper to taste
⅓ cup panko breadcrumbs
⅓ cup fresh grated parmesan cheese

Instructions

Preheat oven to 375°.
Cut zucchini in half lengthwise and using a spoon, scoop out flesh, leaving ½-in. shells. Chop the scooped out flesh of the zucchini in small pieces and set aside.
Brown sausage in a large sauté pan over medium high heat. Add onion and cook until meat is no longer pink and onion is tender. Add garlic and cook for another minute. If necessary, drain any excess fat.
Stir in tomatoes, basil, and chopped zucchini. Add salt and pepper to taste.
In a small bowl, combine breadcrumbs and parmesan cheese.
Divide the sausage mixture between the shells (boats), and then top with breadcrumb mixture.
Bake for 20-25 minutes or until zucchini is tender and top is golden brown.

Notes

Zucchini Size: Medium zucchini (6-8 inches long) work best for this recipe. Large zucchini tend to be more watery and may have tough seeds.

Customization Options: Feel free to add diced bell peppers, mushrooms, or spinach to the filling for extra vegetables and nutrition.

Serving Suggestions: These boats pair beautifully with a simple green salad, garlic bread, or roasted vegetables for a complete meal.

Cheese Variations: While parmesan is traditional, you can experiment with mozzarella, sharp cheddar, or a blend of Italian cheeses for different flavor profiles.

Storage Tips: Store leftover stuffed zucchini boats in the refrigerator for up to 3 days in an airtight container or covered with plastic wrap. For longer storage, wrap individual boats tightly and freeze for up to 3 months.

Nutrition