Italian Stuffed Zucchini Boats

Italian stuffed zucchini boats are a light, flavorful, and protein-packed dish that combines fresh garden zucchini with savory Italian-seasoned filling, marinara sauce, and gooey mozzarella cheese. Perfect for a weeknight dinner or a healthier take on classic Italian flavors, these zucchini boats are easy to prepare, customizable, and family-friendly. Whether you’re looking to reduce carbs or simply want a wholesome, veggie-forward meal, this recipe will quickly become a favorite at your dinner table.

Why You’ll Love This Italian Stuffed Zucchini Boats Recipe

These Italian stuffed zucchini boats are the perfect balance of healthy and hearty. They’re loaded with lean protein, fresh vegetables, and aromatic herbs, then topped with melty cheese for that irresistible Italian comfort food experience. Plus, they’re:

• Low-carb & keto-friendly without sacrificing flavor

• Customizable – swap in different proteins or cheeses

• Meal-prep friendly – make ahead for easy weeknight dinners

• Family-approved – even picky eaters love them!

Ingredients

• 4 medium zucchini

• Cooking oil spray (avocado oil spray recommended)

• 1 tablespoon olive oil or avocado oil

• 1 small yellow onion, finely diced

• 2 cloves fresh garlic, minced

• 1 ½ pounds ground turkey, chicken, or Italian sausage (or a mix)

• ¼ teaspoon sea salt (plus more to taste)

• ¼ teaspoon black pepper (plus more to taste)

• 2 teaspoons Italian seasoning

• 1 jar (8 oz.) high-quality marinara sauce

• 1 cup shredded mozzarella cheese

• 2 tablespoons freshly chopped parsley or basil

Step-by-Step: How to Make Italian Stuffed Zucchini Boats

1. Prep the zucchini: Preheat oven to 375°F and line a baking sheet with parchment paper. Slice zucchinis in half lengthwise, then scoop out the center flesh, leaving sturdy “boats.” Reserve the scooped-out flesh for later.

2. Bake the boats: Arrange zucchini halves cut-side up on the prepared tray. Lightly spray with cooking oil and season with salt and pepper. Bake for 10 minutes until they begin to soften.

3. Prepare the filling: In a large skillet, heat olive oil over medium-high heat. Add the ground meat, breaking it up as it cooks, and let it brown evenly. Stir in the reserved zucchini flesh, Italian seasoning, and marinara sauce. Allow the mixture to simmer for about 5 minutes until the sauce reduces slightly, deepening the flavors.

4. Stuff & top: Spoon the meat mixture into each zucchini boat, pressing lightly to fill. Sprinkle evenly with mozzarella cheese.

5. Bake to perfection: Return the stuffed zucchini to the oven and bake for another 10 minutes, or until the zucchini is tender and the cheese has melted into a bubbly, golden topping.

6. Optional step: For an extra-cheesy, golden finish, broil the stuffed boats for 1–2 minutes after baking.

7. Garnish & serve: Sprinkle with fresh parsley or basil before serving.

Helpful Tips

• Don’t over-scoop the zucchini – leaving a bit of flesh helps the boats stay sturdy.

• Let the filling simmer – this allows the flavors to deepen and prevents excess liquid.

• Try broiling for 1–2 minutes at the end for a golden, bubbly cheese topping.

Substitutions and Variations

• Protein: Swap turkey for ground beef, pork, or a plant-based meat alternative.

• Cheese: Replace mozzarella with provolone, parmesan, or an Italian cheese blend.

• Vegetarian option: Use cooked quinoa or lentils in place of meat.

• Spice it up: Add red pepper flakes or choose spicy Italian sausage for a flavorful kick.

• Meat blend tip: Try using a 50/50 mix of ground turkey (or chicken) and Italian sausage for the best of both worlds.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3 days.

• Freeze: Wrap individual zucchini boats tightly in foil and freeze for up to 2 months.

• Reheat: Warm them in a 350°F oven for 10–12 minutes or microwave until heated through.

Nutritional Information

(Approximate per serving – based on 4 servings)

• Calories: 290

• Protein: 28g

• Fat: 15g

• Carbohydrates: 8g

• Fiber: 2g

Serving Suggestions

• Serve with a side salad for a refreshing balance.

• Pair with garlic bread or roasted veggies for a complete meal.

• Drizzle with balsamic glaze or sprinkle with extra Parmesan for an added Italian touch.

Frequently Asked Questions About Italian Stuffed Zucchini Boats

Can I make these ahead of time?
Yes! You can prepare and stuff the zucchini boats up to a day in advance. Store them covered in the fridge, then bake when ready to serve.

Can I make this recipe low-carb?
It already is! With minimal carbs from the zucchini and marinara, this dish fits perfectly into a low-carb or keto-friendly diet.

What’s the best meat to use?
Ground turkey and chicken keep it light, while Italian sausage adds extra flavor. You can also use a 50/50 blend for the best of both worlds.

Do I need to pre-cook the zucchini?
Yes, a quick pre-bake helps soften the zucchini so it cooks evenly with the filling.

Can I use store-bought marinara?
Absolutely! Choose a high-quality marinara with no added sugar for the best flavor.

Conclusion

Thank you for trying this Italian stuffed zucchini boats recipe! It’s one of my favorites for bringing big Italian flavors to the table in a lighter, veggie-packed way. Whether you make it for a cozy family dinner or prep it ahead for a busy week, I hope you enjoy every cheesy, savory bite. Happy cooking, and thank you for being part of this food-loving community!

Italian Stuffed Zucchini Boats

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• Author: lisa
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

Italian Stuffed Zucchini Boats are a cheesy, flavorful, and low-carb dinner made with ground meat, marinara, and gooey mozzarella. A quick and healthy weeknight meal the whole family will love.

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Ingredients

Scale 1x2x3x

4 medium zucchini

Cooking oil spray (avocado oil spray recommended)

1 tablespoon olive oil or avocado oil

1 small yellow onion, finely diced

2 cloves garlic, minced

1 ½ pounds ground turkey, chicken, or Italian sausage (or a mix)

¼ teaspoon sea salt (plus more to taste)

¼ teaspoon black pepper (plus more to taste)

2 teaspoons Italian seasoning

1 jar (8 oz.) high-quality marinara sauce

1 cup shredded mozzarella cheese

2 tablespoons chopped parsley or basil

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Instructions

• Prep the zucchini: Preheat oven to 375°F and line a baking sheet with parchment paper. Slice zucchinis in half lengthwise, then scoop out the center flesh, leaving sturdy “boats.” Reserve the scooped-out flesh for later.

• Bake the boats: Arrange zucchini halves cut-side up on the prepared tray. Lightly spray with cooking oil and season with salt and pepper. Bake for 10 minutes until they begin to soften.

• Prepare the filling: In a large skillet, heat olive oil over medium-high heat. Add the ground meat, breaking it up as it cooks, and let it brown evenly. Stir in the reserved zucchini flesh, Italian seasoning, and marinara sauce. Allow the mixture to simmer for about 5 minutes until the sauce reduces slightly, deepening the flavors.

• Stuff & top: Spoon the meat mixture into each zucchini boat, pressing lightly to fill. Sprinkle evenly with mozzarella cheese.

• Bake to perfection: Return the stuffed zucchini to the oven and bake for another 10 minutes, or until the zucchini is tender and the cheese has melted into a bubbly, golden topping.

• Optional step: For an extra-cheesy, golden finish, broil the stuffed boats for 1–2 minutes after baking.

• Garnish & serve: Sprinkle with fresh parsley or basil before serving.

Notes

Don’t scoop out too much zucchini – leaving some flesh keeps the boats sturdy.

Use a 50/50 mix of ground turkey and Italian sausage for extra flavor.

For added spice, use spicy sausage or sprinkle in red pepper flakes.

Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Nutrition

• Serving Size: 1 stuffed zucchini boat
• Calories: 290
• Sugar: 4g
• Carbohydrates: 8g
• Protein: 28g