Ingredients & Substitutions
Here I explain the best ingredients for stuffed zucchini with Italian sausage, what each one does in the recipe, and substitution options. For measurements, see the recipe card. The filling for this recipe is similar to my stuffed banana peppers:
Zucchini – This recipe for stuffed zucchini will work with zucchini of any size, but you may need to adjust the amount of stuffing if yours are very small or very large. You can also make it with yellow squash! If you have leftover zucchini use it to make zucchini lasagna next. Olive Oil – Used for roasting the squash. You can use any neutral oil, such as avocado oil. Sea Salt – I didn’t feel the need to add black pepper because the ausage was already so flavorful, but you can add a pinch on your zucchini if you like. Onion – You can use yellow onion, white onion, or sweet onion. Red onion would also work, but the sharp flavor is less ideal in this dish. Red bell pepper can make a nice addition — saute with the onions if you want to add it. Ground Italian Sausage – I used pork sausage, but you could also use ground turkey, ground beef, ground chicken, or simply plain ground pork. My sausage had enough heat on its own, but you can add a sprinkle of red pepper flakes if you want more. If you have leftover Instant Pot chicken breast, you can shred it and use that instead. Garlic – Fresh garlic cloves will have the best flavor, but if you’re in a hurry, you can use 1 teaspoon of jarred garlic instead, or just stir 1/2 teaspoon of garlic powder into the filling. Diced Tomatoes – These add moisture, sweetness, tang, and texture to the zucchini stuffing. You could substitute canned crushed tomatoes, marinara sauce, tomato sauce, salsa for a different flavor twist, roasted red peppers, or simply chop some fresh tomatoes. Parmesan Cheese – This goes inside the filling. I used pre-grated parmesan for convenience, but fresh would taste even better. Italian Seasoning – You can use store-bought or make your own Italian seasoning recipe in 5 minutes. If you don’t have all the needed herbs, you can substitute any combination of dried basil, oregano, thyme, or rosemary. Fresh herbs (such as fresh oregano or basil) would also work nicely, but you’d need 3 times the amount, as their flavor is less intense than dried. Mozzarella Cheese – For the gooey, melty topping! I love mozzarella here, but feel free to use any kind of shredded cheese you prefer.
How To Make Stuffed Zucchini Boats
This section shows how to make stuffed zucchini recipes, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card. These instructions are for sausage stuffing, but you can follow the same process for all kinds of stuffed zucchini recipes:
Storage Instructions
Store: Keep leftovers from this baked stuffed zucchini recipe in an airtight container in the fridge for up to 4 days. Meal prep: Cook the filling and prep the zucchini ahead of time, then store in the refrigerator for up to 3 days. Assemble and bake the stuffed zucchini boats right before serving. Reheat: Warm in the oven at 350 degrees F, or in the microwave. Freeze: Arrange the zucchini boats on a parchment lined baking sheet and freeze until solid, then transfer to a freezer bag or airtight container and freeze for up to 3 months. It’s best to thaw overnight before reheating, but you can also bake from frozen. The zucchini will be much softer after freezing, but still delicious!
More Stuffed Zucchini Recipes
If you are zucchini-obsessed like me, check out all of my other zucchini recipes! And if you want a different twist on this Italian sausage stuffed zucchini recipe, try these other stuffed zucchini recipes using other fillings: If you want the cheese darker, place under the broiler for a few minutes.
Mexican – Make them with taco seasoned ground beef, tomatoes, red onions, cheddar cheese, avocado, and fresh cilantro. Follow my recipe for zucchini taco boats. If you prefer chicken or turkey, make the filling from stuffed poblano peppers or turkey stuffed peppers and stuff inside zucchini instead. Buffalo Chicken – This is like buffalo chicken dip inside zucchini! Follow my recipe for buffalo chicken zucchini boats. Pizza – A healthier way to enjoy pizza is to use zucchini boats as your “crust” (without the effort of actually “making” a zucchini pizza crust!). Follow my recipe for zucchini pizza boats, you could even make this recipe with white sauce as well. Mediterranean – Combine shredded chicken with the topping from my bruschetta chicken recipe, stuff your zucchini, top with fresh mozzarella, and bake. Or use the stuffing from my Greek-inspired stuffed tomatoes in zucchini instead. Crab – Make hot crab dip and spread inside zucchini halves. Sprinkle with shredded cheese of your choice and bake. Spinach & Feta – For a vegetarian stuffed zucchini meal, make the filling from spinach stuffed mushrooms or eggplant rollatini in a large bowl. Scoop into the squash, top with mozzarella, and bake. Broccoli Cheese – Make broccoli casserole, but stuff inside zucchini halves instead of baking in a casserole dish. This is another great vegetarian option.
Please enter your first name for your account. Your saved recipe will also be sent to your email. 📖 Want more recipes like this? Find this one and many more in my 30 Dinners In 30 Minutes!
