There’s something so comforting about a hearty dish that feels both wholesome and indulgent.

These sausage stuffed zucchini boats take tender zucchini, fill them with creamy ricotta and a rich sausage marinara, then bake them under layers of melty mozzarella.

It’s an easy way to turn zucchini into a complete meal that everyone will enjoy.

Why You’ll Love This Recipe

It’s a lighter, low-carb alternative to pasta dishes but still delivers that classic Italian comfort food flavor.

The combination of sausage, ricotta, and marinara creates a rich and savory filling.

It’s family-friendly and customizable with your favorite protein or spice level.

They look elegant enough to serve at a dinner party yet are simple enough for a weeknight dinner.

What You’ll Need (Ingredient Highlights)

Zucchini is the perfect vessel—mild, tender, and sturdy enough to hold the filling.

Italian sausage (mild or spicy) brings bold, savory flavors.

Ricotta cheese makes the filling creamy and satisfying.

Mozzarella gives that irresistible gooey, cheesy topping.

Parmesan adds a salty, nutty finish that ties everything together.

Pro Tips Before You Start

Scoop zucchini carefully, leaving a thick border so the boats hold their shape.

Use spicy sausage if you want a kick, or mild for a family-friendly version.

Drain excess fat from the sausage before adding sauce to keep the filling balanced.

Bake just until the zucchini is tender but not mushy.

How to Make Sausage Stuffed Zucchini Boats

Step 1 – Prep the zucchini

Slice zucchini in half lengthwise and scoop out seeds and some flesh, leaving a sturdy border.

Season with salt and pepper.

Step 2 – Cook the sausage filling

Brown sausage and onion in a skillet until no pink remains.

Stir in garlic, marinara, tomato paste, seasoning, and red pepper flakes.

Simmer briefly, then remove from heat.

Step 3 – Mix the ricotta layer

In a small bowl, combine ricotta, egg, Parmesan, and Italian seasoning until smooth.

Step 4 – Assemble the boats

Layer mozzarella inside zucchini boats, add dollops of ricotta mixture, then spoon sausage filling on top.

Sprinkle with more mozzarella and Parmesan.

Step 5 – Bake to perfection

Transfer to a 400°F oven and bake 22–25 minutes, until the zucchini is tender and cheese is bubbly.

Step 6 – Serve

Serve hot with extra marinara sauce on the side.

What to Serve Them With

A crisp green salad balances the richness.

Serve with garlic bread or focaccia for soaking up extra sauce.

Pair with roasted vegetables or a simple pasta for a heartier spread.

Variations / Substitutions

Swap sausage for ground turkey, chicken, or beef.

Use cottage cheese instead of ricotta for a lighter version.

Add spinach or mushrooms to the filling for extra vegetables.

Make it spicy by adding more crushed red pepper or using hot Italian sausage.

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in the oven at 350°F until warmed through.

Freeze assembled (uncooked) zucchini boats for up to 2 months, then bake from frozen with extra time.

FAQs

Can I make these ahead of time?
Yes, assemble them a day in advance and bake just before serving.

Do I need to par-cook the zucchini?
No, baking them with the filling cooks them perfectly.

What’s the best sausage to use?
Italian sausage—choose mild or spicy based on preference.

Can I make this vegetarian?
Yes, replace sausage with sautéed mushrooms or a plant-based sausage.

Do I need to peel the zucchini?
No, the skin helps hold everything together and softens when baked.

How do I know when the zucchini is done?
It should be tender when pierced with a knife but still hold its shape.

Final Thoughts

These sausage stuffed zucchini boats are hearty, cheesy, and full of Italian flavor.

They’re a fun twist on classic comfort food, perfect for family dinners or meal prep.