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showing how to make zucchini boats by baking until the cheese is melted
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Italian Sausage Zucchini Boats

This Zucchini Boats recipe is a low-carb, easy dinner winner I’d put up against any other: a simple technique keeps the zucchini tender-crisp instead of watery, while a few key flavor upgrades make the filling downright irresistible, all finished with bubbly, golden mozzarella.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 boats
Author [email protected]

Ingredients

  • 4 medium zucchini
  • 1/2 teaspoon salt, divided
  • 1 tablespoon olive oil, divided
  • 1/2 yellow onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 pound mild Italian sausage
  • 3 garlic cloves, minced
  • 1 ½ cups quality marinara sauce (I recommend Rao's brand)
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon dried basil (or 1 TB fresh)
  • 1/2 tsp EACH dried parsley, dried oregano, sugar
  • 1/4 tsp EACH pepper, dried thyme
  • pinch -1/4 teaspoon crushed red pepper flakes
  • 1 cup freshly shredded mozzarella cheese

Instructions

PREP ZUCCHINI

  • Create zucchini boats: Preheat the oven to 400°F. Wash and dry the zucchini. Trim off the ends, then halve them lengthwise. Scoop out the center with a teaspoon or small melon baller, leaving a 1/4—1/3 inch shell (See pictures in the post). Roughly chop about 1/3 cup of the zucchini flesh for the sauce. You can freeze the remaining zucchini for another use.
  • Salt zucchini: Transfer the zucchini halves, cut-side up, to a parchment-lined baking sheet. Sprinkle evenly with 1/4 teaspoon of salt and set aside while you prep the ingredients (chop onion, garlic, shred cheese, etc). After resting, blot away moisture from the zucchini with paper towels.
  • Pre-bake: Lightly brush the insides of the zucchini with about 1 teaspoon of oil. Pre-bake the zucchini at 400°F for 8–10 minutes, until they're beginning to soften but still hold their shape. Blot off any pooling liquid.

FILLING

  • Cook the aromatics: Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Add the onions and carrots and sauté for 4–5 minutes, until softened.
  • Brown the meat: Add the sausage and cook until browned, letting it sear and breaking it apart occasionally. Drain excess grease if needed.
  • Add zucchini and garlic: Add the chopped zucchini, garlic, and red pepper flakes, and cook for 30 seconds. Add the marinara, balsamic, sugar, and spices (including the remaining 1/4 teaspoon of salt). Simmer over low heat for 5 minutes. Adjust to taste if desired.

BAKE

  • Fill the zucchini boats: Spoon the meat sauce into the hollowed zucchini halves, and top with mozzarella cheese.
  • Bake for 15 minutes, or until the zucchini is tender and the cheese is melted and golden. Garnish with fresh parsley and dig in!