Zucchini Boats

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These zucchini boats, with fork-tender zucchini halves piled to the brim with a delicious meaty tomato filling, are a perfect carb-free dinner. Italian seasoning ties the flavors together, and the golden-brown cheese crust adds a nice tang.

By
Amanda Stanfield
Amanda Stanfield
Amanda Stanfield
Amanda Stanfield is the Food Studio Coordinator and Recipe Tester/ Developer at the Dotdash Meredith. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization for 3 years. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. Her work has been featured on Eatingwell.com, Southern Living, People.com, Food & Wine, and Allrecipes.com. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthily. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie. She's a member of MAPP a non-profit supporting women-led food organizations. You can follow her adventures @amandaeight. Her go-to kitchen must have? A sharp chef's knife.
Allrecipes' editorial guidelines
Updated on July 18, 2024
Tested by
Amanda Holstein
Amanda Holstein
Tested by Amanda Holstein
Amanda Holstein has loved baking since the age of 6 and now works for the Dotdash Meredith team as a Test Kitchen Assistant. The one tool Amanda cannot live without would have to be a rubber spatula. She calls it "an absolute essential and such a versatile tool".
Meet the Allrecipes Test Kitchen
Zucchini Boats garnished with basil leaves on a plate with a knife and fork
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Servings:
4
Jump to Nutrition Facts

Ingredients

  • 4 (8 ounce) zucchini

  • 1 teaspoon dried Italian seasoning

  • 1/4 teaspoon ground black pepper

  • 1 teaspoon kosher salt, divided

  • 1 pound mild Italian pork sausage

  • 1/2 cup minced yellow onion

  • 2 teaspoons minced garlic

  • 1/2 teaspoon crushed red pepper

  • 1 1/2 cups marinara sauce

  • 6 ounces shredded low-moisture whole-milk mozzarella cheese

  • 1 ounce grated Parmesan cheese

  • 1 tablespoon finely chopped mixed fresh tender herbs, such as flat-leaf parsley and basil

Directions

  1. Gather the ingredients.

    Zucchini Boats ingredients on a counter

    Dotdash Meredith Food Studios

  2. Preheat the oven to 400 degrees F (175 degrees C). Spray a 13-x9-inch baking dish with cooking spray.

  3. Cut zucchini in half lengthwise; cut off and discard stem ends. Using a spoon, scoop and scrape out pulp from center of each zucchini half, creating a 1/2-inch-thick shell. Measure out 3/4 cup zucchini pulp, and discard or reserve remaining pulp for another use. Arrange zucchini halves, cut side up, in prepared baking dish. Sprinkle evenly with Italian seasoning, black pepper, and 1/2 teaspoon of the salt.

    Seasoned zucchini halves with the pulp removed in a glass baking dish

    Dotdash Meredith Food Studios

  4. Heat a large skillet over medium-high heat. Add Italian sausage; cook, stirring and breaking up with a spatula, until browned and crumbly, about 5 minutes. Stir in onion, garlic, crushed red pepper, the 3/4 cup zucchini pulp, and remaining 1/2 teaspoon salt; cook, stirring occasionally, until vegetables are softened and liquid is absorbed, about 5 minutes. Stir in marinara, and bring to a simmer over medium-high heat. Simmer, undisturbed, until slightly thickened, 3 to 5 minutes. Remove from heat.

    Italian sausage sauce in pan on a burner while being mixed with a spoon

    Dotdash Meredith Food Studios

  5. Spoon about 1/2 cup pork mixture into each zucchini half; sprinkle evenly with mozzarella and Parmesan.

    Cheese on top of Zucchini Boats on a glass baking dish

    Dotdash Meredith Food Studios

  6. Bake in the preheated oven until zucchini is tender and cheese is melted and golden brown, 20 to 25 minutes. Sprinkle evenly with herbs; serve immediately.

    Zucchini Boats in a glass baking dish on a wire cooling rack

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

649 Calories
44g Fat
26g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 649
% Daily Value *
Total Fat 44g 56%
Saturated Fat 18g 90%
Cholesterol 100mg 33%
Sodium 2016mg 88%
Total Carbohydrate 26g 10%
Dietary Fiber 5g 17%
Total Sugars 13g
Protein 38g 77%
Vitamin C 34mg 37%
Calcium 470mg 36%
Iron 4mg 20%
Potassium 1393mg 30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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