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Italian Zucchini Boats

“You’ll enjoy these simple stuffed zucchinis with any meal,” assures Agnes Golian of Garfield Heights, Ohio.
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    2 servings


  • 2 small zucchini
  • 1 Italian sausage link (4 ounces), casing removed
  • 1 tablespoon chopped onion
  • 1 tablespoon chopped celery
  • 1/4 cup salad croutons
  • 1/4 cup shredded part-skim mozzarella or Monterey Jack cheese, divided


  • Cut each zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell; set aside. Chop zucchini pulp; set aside.
  • Crumble sausage into a small skillet; add onion and celery. Cook over medium heat until sausage is no longer pink; drain. Stir in the croutons, 2 tablespoons cheese and zucchini pulp. Spoon into zucchini shells.
  • Place in an ungreased baking dish; add 1/4 in. of water. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until zucchini is tender.

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  • sarah
    Aug 25, 2017

    These are delicious and so easy..perfect for two people! update: I made it again with 2 large zucchinis,and doubled all the filling ingredients and used mozzarella cheese (the first time I used cheddar/jack). Even more fabulous!

  • garley531414
    Dec 12, 2011

    Love these!! I add more sausage but other than that I followed to the letter. So good with rice balls.

  • Cknpatton
    Feb 22, 2010

    It was a great recipe. My Husband LOVED it~ I wasn't to big on the Italian sausge b/c of all the spices but I will cook it again for my family and just put less sausage or maybe regular sausage.