Stuffed Zucchini Boats

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These Italian Stuffed Zucchini Boats have changed my feelings when it comes to Italian food. And, I have some pretty serious feelings on the subject. That’s kind of a big deal, isn’t it?

I remember my Nana making a recipe like this when I was young. I remember my mom and dad looking forward to her Zucchini Boats every time she made them, but I never did, probably because I didn’t like tomato sauce back then. When I was a kid I liked about three things: rice with cheese, pasta with cheese, and bean burritos.

As much as I love zucchini in baking, I also love to enjoy it fresh out of the garden for dinner. I have been making stuffed zucchini boats for years, it’s easy and delicious and the perfect way to enjoy the bounty from my garden!

Before you run off and assume that your finicky offspring (or husband) would NEVER enjoy this stuffed zucchini, hear me out! The vegetables are mild, and the familiar Italian flavors appeal to just about every palate. Plus, if you tell a kid that he’s eating a “boat,” it’s sure to pique his interest!

We found another recipe we love!!! Recently, the hubby and I have been trying to eat a little bitter and have been increasing the amount of protein and veggies we eat and having less carbs. It’s pretty sad considering we love our carbs, but it’s been fun trying to come up with new recipes for us to enjoy.



“This is good served with French bread and a salad.”

This recipe needs a lot of adjustments. In order for the zucchini boats not to be undercooked, (ie. crunchy) they should be baking in the oven while the stuffing is prepared. I half-cooked the sausage, if nothing else just to get it a little eaiser to mix with the rest of the ingredients. I used a hot italian sausage and it really added to the flavor. Decrease the amount of breadcrumbs by 1/2 I also reccomend adding roasted red peppers (chopped), fresh basil and sundried tomatoes (chopped) to the stuffing along with crushed red pepper flakes (about 1 tablespoon). Also make sure you use a good quality tomato sauce and lots of extra cheese. There is so much potential with this recipe you just have to make it your own.

This is delish as written! Thanks LTHASKINS!! I don’t know why people write things in their reviews that they can’t possibly know if they don’t make it as written. If they want to use this recipe as a base and come up with a new one, post it as a different recipe. You DO NOT need to brown the meat first and you should know not to use a very large zucchini and expect it to cook in 45 minutes without precooking it some. It was also delicious with regular sausage and good mozzarella! Everybody loved it.

Awesome! This was met with mixed reviews from Sonny. Hubby and I couldn’t get enough. This is very filling though. Made for dinner lastnight, this morning Sonny said “that was good dinner lastnight” We will make this again. Followed recipe exactly, browning sausage 1st. We used 3 zucchini about 5 inches in diameter and 9 inches long, filled our casserole dish completely. Thanks so much for this recipe.




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