These zesty stuffed zucchini boats are packed with Italian-inspired ingredients like Italian turkey sausage, tomatoes, and a shower of basil Parmesan breadcrumbs. Cheesy, herby, and healthy, they’re a dream (zucchini) boat.<—sorry, couldn’t help myself! Whether you just planted a plethora of zucchini plants in your own garden, anticipate you’ll be gifted a surplus of zucchini from friends or family, or you simply need a healthy meal idea for dinner tonight, these easy stuffed zucchini boats have you covered.
Zucchini Boats – Simple and Impressive
Zucchini boats are an affordable, satisfying dish. They elevate the humble zucchini into a special meal. While there are as many ways to stuff a zucchini as there are squash to hold the filling, I love this particular recipe because it is jam-packed (literally) with Italian flavors.
The filling is a tasty combination of Italian classics and summer produce heroes: fresh basil, tomato, bell peppers, lean Italian turkey sausage, and Parmesan cheese.The topping is a mix of whole wheat breadcrumbs, olive oil, more fresh basil, and more Parmesan.
These zucchini boats are hearty and fully flavored, but still fairly light.
How to Make Stuffed Zucchini Boats
With their combination of lean turkey sausage, veggies both inside and out, and whole grains, these healthy stuffed zucchini boats are an ideal all-in-one dinner. They also reheat beautifully the next day, so you can make a big batch to enjoy a few times throughout the week.
The Ingredients
Zucchini. Zucchini makes an ideal vessel for our scrumptious Italian-inspired ingredients. Plus, it’s rich in Vitamin-A and antioxidants. The best part? You do eat the skin on zucchini boats, so there’s no need to peel the zucchini before eating it.Italian Sausage. I used ground Italian turkey sausage, and it was ideal. Turkey is packed with lean protein, and the Italian herbs and spices that are added to the meat give the zucchini boats additional flavor.Red Bell Pepper + Red Onion. For beautiful color, more veggies, and complexity.Tomato Paste. Tomato paste imparts rich, deep flavor that tastes like you’ve been cooking away all day.Basil. A touch of basil adds freshness and a taste of summer sunshine.Whole Wheat Bread + Parmesan. For our crispy breadcrumb topping. The recipe does make what will seem like a lot of breadcrumb topping, but trust me, you are going to want it all. As the zucchini bakes, the breadcrumbs transform into a golden, toasty “lid” that I caught myself eating right off the top of the zucchini boats before I’d taken a real bite.
The Directions
How to Hollow Out Zucchini for Zucchini Boats
After cutting each zucchini in half lengthwise, you hollow out zucchini as follows by removing both the seeds and center flesh.
I like to use the tip of a small spoon or a melon baller to first remove the seeds and discard them. Earlier in the season, small zucchini may have very few seeds, while larger, later season zucchini may have many.Once the seeds are discarded, scoop out the center flesh. This I reserve for the zucchini filling.I use two fingers to grip the top of the zucchini while I scoop out the flesh. When scooping, be sure to apply enough pressure to remove the flesh but not enough to cut through the bottom.
Recipe Adaptations
Storage Tips
To Store. Store leftovers in an airtight storage container in the refrigerator for up to 3 days.To Reheat. Rewarm stuffed zucchini in a casserole dish the oven at 350 degrees F until warmed through. If the breadcrumbs start to brown too much, loosely tent the dish with foil. You can also reheat this recipe in the microwave.Can You Freeze Stuffed Zucchini? I do not recommend freezing stuffed zucchini, as the zucchini will likely become mushy. Enjoy the leftovers within a few days or give them to friends.
More Delicious Zucchini Recipes
Zucchini Stir FryEasy Sautéed Zucchini with ParmesanRoasted ZucchiniHealthy Shrimp Scampi with Zucchini NoodlesBlacked Zucchini TacosVegetarian Pad Thai with ZoodlesPlus, all the zucchini recipes in my recipe index.
Recommended Tools to Make Zucchini Boats
Skillet. A high-quality skillet is an essential tool in my kitchen.Spatula. I use this basic spatula ALL the time.Extra Large Cutting Board. The extra space is so helpful when preparing the zucchini for this recipe.Melon Baller. The perfect tool for hollowing out the zucchini.
Embrace the zucchini surplus this year, and make this five-star stuffed zucchini on repeat. If you do try this recipe, please let me know what you think in the comments below. I love hearing from you!
