side-dishes

Farm Fresh Stuffed Zucchini Boats

When summer zucchini begins producing in full force, these hearty stuffed zucchini boats become a perfect low-carb, garden-fresh meal. Mild Italian sausage, sautéed onions, garlic, and marinara create a rich savory filling, all nestled inside tender zucchini shells. Topped with melty mozzarella and baked until golden, this dish is satisfying, wholesome, and similar in spirit to our popular RizzieFarms Zucchini Lasagna—simple ingredients, big flavors, and a great way to use fresh garden produce.

Servings: 4–6 servings
Total Time: 50 min
Pan: 1 large rectangular baking dish

Ingredients

Zucchini Boats
  • 4 medium zucchini
  • 1/2 teaspoon dried Italian seasoning
  • Salt and pepper, to taste
  • Cooking spray
Sausage Filling
  • 2 teaspoons olive oil
  • 1 pound mild Italian sausage (Johnsonville)
  • 1/2 cup onion, finely diced
  • 1 teaspoon minced garlic
  • 2 cups marinara sauce
  • Salt and pepper, to taste
Topping
  • 3/4 cup shredded mozzarella cheese
  • 1 tablespoon chopped parsley
Farm Fresh Stuffed Zucchini Boats

Instructions

  1. Prepare the baking dish Preheat oven to **400°F**. Lightly coat a large rectangular baking dish with **cooking spray**.
  2. Prepare the zucchini Cut **4 medium zucchini** in half lengthwise and trim the stem ends. Use a spoon to scoop out the inner flesh, creating hollow shells. Season the inside with **1/2 teaspoon Italian seasoning**, **salt**, and **pepper**. Arrange the zucchini shells in the baking dish.
  3. Cook the sausage filling Heat **2 teaspoons olive oil** in a pan over medium-high heat. Add **1 pound mild Italian sausage** and cook 4–5 minutes, breaking it apart with a spatula. Add **1/2 cup diced onion** and cook 4 minutes until softened. Add **1 teaspoon minced garlic** and sauté 30 seconds.
  4. Add sauce and season Season the sausage mixture with **salt** and **pepper**. Stir in **2 cups marinara sauce**, bring to a simmer, and cook for 5 minutes.
  5. Fill the zucchini Spoon the hot meat mixture evenly into each seasoned zucchini shell. Top each with **3/4 cup shredded mozzarella cheese**.
  6. Bake Bake for **25 minutes**, or until zucchini is tender and the cheese is melted and lightly golden.
  7. Serve Sprinkle with **1 tablespoon chopped parsley** before serving.

Notes

  • For a spicy version, substitute hot Italian sausage.
  • If your zucchini are very thick, scoop a little extra flesh to ensure they cook evenly.
  • Use the scooped zucchini flesh in soups, omelets, or vegetable sautés.

Tags

zucchini summer vegetables Italian sausage low carb baked