Italian Stuffed Zucchini Boats

Italian Stuffed Zucchini Boats (A Seat at the Table)

I’ve never made zucchini boats before, but after seeing beautiful zucchini at the farm, I decided it was time to give it a try.  These are extremely tasty, the zucchini boats are tender but not mushy, and the filling is perfectly spiced with a combination of Italian sausage and ground turkey to keep it light.   Chopped mushrooms and the innards from the zucchini keep the filling moist and absorbs all the flavors.

These will definitely go faster if you have someone helping you in the kitchen.  I used a grapefruit spoon (but a melon baller or regular spoon could also be used) to scoop the zucchini, and it would be a good task for a kid or kitchen helper to do while keeping you company.  I had quite a bit of leftover filling, so I was able to make another dish with that.  These boats would be good served with wild rice, orzo, or your favorite starch.Italian Stuffed Zucchini (A Seat at the Table)

Italian Stuffed Zucchini Boats

Serves 12-16

Adapted from Budget Bytes

  • 17 smaller zucchini
  • 1 Tbsp olive oil
  • 1 onion, diced
  • 4 cloves garlic
  • 8 oz mushrooms, chopped
  • 1 lb ground turkey
  • 1 lb mild Italian sausage
  • 2 cans diced tomatoes
  • 1 Tbsp Italian seasoning
  • salt and pepper, to taste
  • 3 cups Italian cheese blend

Cut the zucchini in halve lengthwise, and scoop out the insides, leaving about a 1/4″ in the zucchini.  Save the innards for the filling.  Grease two 9×13″ pan with cooking spray and line the empty zucchini halves in the pans.

In a large skillet, heat the olive oil over medium-high heat.  Add the diced onion, garlic, and mushrooms.  Sauté until most of the liquid has cooked off.  Add the zucchini innards, and continue to sauté until softened.  Season with salt and pepper and then remove to a large bowl.  Return the pan to the burner and add the turkey, and sausage, breaking up the meat as it browns.  Once cooked through return the onion-mushroom mixture to the pan and add in the diced tomatoes.  Season with Italian seasoning, salt and pepper to taste.

Heat the oven to 375°F.  Scoop the meat mixture into the zucchini boats.  Top with a sprinkle of cheese, reserving about 1 cup.  Bake the boats for 30-35 minutes, or until the zucchini boats are tender.  Sprinkle with a little more cheese and serve.

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