Fresh zucchini are hollowed out and filled with a savory saucy mixture of sausage, bell peppers, and onions before being topped with cheese and a sprinkling of breadcrumbs. The sausage stuffed zucchini boats are baked to cheesy perfection and served warm for a winning dinner all summer long.
Zucchini Boats with Sausage
Stuffing zucchini boats with sausage was a bit of a no-brainer over here, considering how often I add sausage to recipes. I love the way a pound of sausage adds so much flavor to all sorts of dishes.
I enjoy using spicy breakfast sausage in these zucchini boats, but a pound of whichever sausage you like best will work nicely in this recipe.
We’ve already made zucchini boats that are taco-inspired and pizza-inspired. Both of those were serious hits with the family.
If you happen to have a bit of leftover chicken to use up, try some zucchini boats with bbq chicken or turn them into a vegetable lover’s chicken parmesan dinner.
Sausage Stuffed Zucchini Boats
- Zucchini
- Olive oil
- Kosher salt
- Black pepper
- Plain or Italian bread crumbs
- Butter
- Breakfast sausage (regular or spicy)
- Yellow onion
- Bell pepper (red and/or yellow)
- Pasta sauce (store-bought or homemade)
- Monterey Jack cheese
- Parmesan cheese
- Italian parsley
Start by preheating your oven to 350°F. Slice zucchini in half lengthwise, scooping out the seeds and part of the zucchini flesh, and leave about ¼-inch of zucchini along the skin of each halved squash.
Place the zucchini halves on a large baking sheet and drizzle with 1 tablespoon of oil; rub with your hands to coat. Season with ½ teaspoon salt and ¼ teaspoon pepper before baking for 15 minutes.
Stuffed Zucchini with Sausage
While the zucchini is baking, start the filling. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the bread crumbs and stir quickly to coat, then saute, stirring frequently for about 2 minutes, until toasted. Remove from the heat, transfer to a plate, and let cool.
In the same skillet over medium-high heat, cook and crumble the sausage. Add the onion and bell peppers to the skillet and cook for 3-4 minutes, until it begins to soften. Add the pasta sauce and stir in half of each cheese.
Generously fill each zucchini half with the filling, piling to the top; you’ll want to make sure you’re using all the filling! Top each zucchini with the remaining cheese and top with the toasted breadcrumbs.
Bake for 10 minutes, until the cheese has melted, then remove from the oven and sprinkle with parsley. Serve warm.
Zucchini Stuffed Boats
Zucchini Taco Boats are full of flavor and cheesy goodness. Let’s face it, tacos make everything better, especially zucchini. And Zucchini Pizza Boats are proof that anything can be a carrier for the amazingness that is cheesy pizza toppings.
Dive into this timeless combination of flavors with savory chicken, gooey mozzarella, and marinara sauce, nestled in tender crisp squash, and topped with toasted bread crumbs. Chicken Parmesan Zucchini Boats are a big hit!
These saucy, cheesy, and hearty BBQ Chicken Zucchini Boats are a refreshing change from the typical sandwiches we usually make with leftover chicken.
These Italian stuffed peppers might be the inspiration for the next batch of zucchini boats that we make. Wouldn’t that be delicious?
Looking for more zucchini recipes? Parmesan Zucchini can best be described as crispy, and delicious, one of the best possible ways to eat zucchini.
Air Fryer Zucchini is both tender and crisp, with beautifully caramelized edges. The air fryer is perfect for small portions.
Every bite of this Shrimp Zucchini Stir Fry is pure shrimp-loving heaven – and you can make it start to finish in under 15 minutes!
Finely shredded zucchini and a handful of sharp cheddar cheese are mixed into fluffy white rice to make this quick and easy Cheezy Zucchini Rice.
With some easy homemade zucchini noodles, you can have healthy and delicious Garlic Parmesan Zucchini Noodles ready to eat in just minutes – perfectly seasoned with just butter and herbs or topped with your favorite pasta sauce.
Savor a delightful medley of fresh, ripe vegetables with a tangy homemade vinaigrette in this Zucchini Pasta Salad. This is a recipe you will make more than once!
Sausage Stuffed Zucchini Boats
Ingredients
- 4 large or 6 medium zucchini
- 1 tablespoon olive oil
- 1 teaspoon kosher salt divided, adjust to taste
- ½ teaspoon freshly ground black pepper divided adjust to taste
- ½ cup plain or Italian bread crumbs
- 1 tablespoon butter
- 1 pound regular or spicy breakfast sausage
- ½ small yellow onion diced very small, into ¼-inch pieces, about ½ cup worth
- 1 red bell pepper diced very small, into ¼-inch pieces, about 1 cup worth
- 1 yellow bell pepper diced very small, into ¼-inch pieces, about 1 cup worth
- 1 cup pasta sauce store-bought or homemade, divided
- ¾ cup freshly shredded Monterey Jack cheese
- ½ cup freshly shredded Parmesan cheese
- 2 tablespoons fresh Italian parsley
Instructions
- Preheat the oven to 350°F. Slice zucchini in half lengthwise, scooping out the seeds and part of the zucchini flesh. Leave about ¼-inch of zucchini along the skin of each halved squash.
- Place the zucchini halves on a large baking sheet, drizzle with 1 tablespoon of oil and rub with your hands to coat. Season with ½ teaspoon salt and ¼ teaspoon pepper. Bake for 15 minutes.
- While the zucchini is baking, start the filling. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the bread crumbs and stir quickly to coat. Saute with stirring frequently for about 2 minutes, until toasted. Remove from the heat, transfer to a plate, and let cool.
- In the same skillet over medium-high heat, cook and crumble the sausage. Add the onion and bell peppers to the skillet and cook for 3-4 minutes until it begins to soften. Add the pasta sauce and stir in half of each cheese.
- Generously fill each zucchini half with the filling. Pile the filling on top to use all the filling. Top each zucchini with the remaining cheese and top with the toasted breadcrumbs.
- Bake for 10 minutes, until the cheese has melted. Remove from the oven and sprinkle with parsley. Serve warm.
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