Servings
Font
Back
4.6 from 15 votes

Stuffed Zucchini Boats

Stuffed Zucchini Boats are a wonderfully filling and healthy dish, full of fresh summer flavors, and deliciously hearty for the whole family!

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 10 boats
Calories: 247 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 6 medium zucchini
  • 1 tablespoon olive oil
  • 1 yellow onion peeled & diced
  • 3 cloves garlic minced
  • 1 pound ground Italian sausage
  • 1 tablespoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 bell pepper seeded & diced
  • 28 ounces canned diced tomatoes drained
  • 1 cup mozzarella cheese shredded
  • fresh oregano chopped, for garnish

Instructions

    Cup of Yum
  1. Preheat your oven to 400 degrees F. Grease the inside of a 9-inch x 13-inch baking dish. Set aside.
  2. Cut 5 of the zucchini in half lengthwise and then use a spoon to gently hollow out each half to make boats. (see note). Put the hollowed zucchini cut side down into the 9x13 dish and bake for 20-30 minutes, or until tender.
  3. Chop the insides of the zucchini and the one remaining zucchini into bite-sized pieces. Set aside.
  4. While the zucchini cooks, prepare the filling by placing a large skillet over medium-high heat. Add the olive oil and once hot, add the onion and garlic. Cook until onion starts to soften, about 2-3 minutes.
  5. Add the ground sausage, Italian seasoning, salt, and pepper. Cook until the sausage is browned and cooked through.
  6. Add the bell pepper, chopped zucchini, and diced tomatoes to the skillet. Cook, stirring frequently until the veggies are tender and almost all of the liquid has evaporated, about 30 minutes. (see note)
  7. Once the zucchini boats are tender, remove them from the oven and carefully flip them over so the cut side is up.
  8. Use a spoon to add the filling to the zucchini boats. Don't be afraid to pile it up! Top each with mozzarella cheese.
  9. Return the baking dish to the oven and bake for 15-20 minutes, or until the cheese is bubbly and everything is heated through.
  10. Remove the zucchini from the oven and sprinkle with chopped fresh oregano if desired. Serve warm.

Notes

  • Be careful when scooping out the insides of the zucchini!. Be gentle so you don't break the zucchini boat.
  • It is very important to cook the filling until the liquid evaporates. Both the tomatoes and zucchini release a lot of liquid while cooking. If it doesn't boil away the filling in the finished zucchini boats will be very watery.
  • You can make these in advance up through step 8. Cover and chill in the fridge. When you're ready to eat, top each boat with cheese and bake at 400 degrees F until warmed through, about 30 minutes.
  • Be careful when scooping out the insides of the zucchini!. Be gentle so you don't break the zucchini boat.
  • It is very important to cook the filling until the liquid evaporates. Both the tomatoes and zucchini release a lot of liquid while cooking. If it doesn't boil away the filling in the finished zucchini boats will be very watery.
  • You can make these in advance up through step 8. Cover and chill in the fridge. When you're ready to eat, top each boat with cheese and bake at 400 degrees F until warmed through, about 30 minutes.

Nutrition Information

Serving 2boats Calories 247kcal (12%) Carbohydrates 10g (3%) Protein 11g (22%) Fat 19g (29%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Cholesterol 43mg (14%) Sodium 642mg (27%) Potassium 631mg (18%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 785IU (16%) Vitamin C 46mg (51%) Calcium 121mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 10boats

Amount Per Serving

Calories 247

% Daily Value*

Serving 2boats
Calories 247kcal 12%
Carbohydrates 10g 3%
Protein 11g 22%
Fat 19g 29%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Cholesterol 43mg 14%
Sodium 642mg 27%
Potassium 631mg 13%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 785IU 16%
Vitamin C 46mg 51%
Calcium 121mg 12%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.